Jthorge's Steamed Yam CakeIngredients:
600g fresh yam (300g diced, 300g shredded)
5 tbsp dried shrimps (hae bee)
150g pork belly (boil for about 5 minutes and rinse well, slice thinly)
4 cloves garlics (chopped finely)
3 shallots (chopped finely)
6 tbsp cooking oil
Mix together:
340g rice flour
3 tbsp tapioca flour
1.2 litre water
Seasoning:
1 tbsp chicken stock powder
1 tsp pepper
1 tsp salt (to taste)
Garnish:
1 stalk spring onion
1 red chilli
2 tbsp fried shallots
Method:
Heat the wok, fried pork belly until brown (no oil needed), dish up and set aside. Heat the wok with cooking oil, sauté shallots and garlics till fragrant (use low fire). Add dried shrimps and stir-fry till aromatic.
Mix the flour with water in a mixing bowl and mix well. Add the fried pork belly, yam, flour mixture and seasonings into the wok and cook under low heat and stir until the mixture is thicken. Grease the 22cm baking tin with oil. Pour the mixture into the baking tin and steam at high heat for about 45 minute or till done.
Garnish with some chopped spring onions, chilli and fried shallots and leave to cool. Cut into slices and serve with chilli sauce.
1.2 litre water
Seasoning:
1 tbsp chicken stock powder
1 tsp pepper
1 tsp salt (to taste)
Garnish:
1 stalk spring onion
1 red chilli
2 tbsp fried shallots
Method:
Heat the wok, fried pork belly until brown (no oil needed), dish up and set aside. Heat the wok with cooking oil, sauté shallots and garlics till fragrant (use low fire). Add dried shrimps and stir-fry till aromatic.
Mix the flour with water in a mixing bowl and mix well. Add the fried pork belly, yam, flour mixture and seasonings into the wok and cook under low heat and stir until the mixture is thicken. Grease the 22cm baking tin with oil. Pour the mixture into the baking tin and steam at high heat for about 45 minute or till done.
Garnish with some chopped spring onions, chilli and fried shallots and leave to cool. Cut into slices and serve with chilli sauce.
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