Friday, 6 August 2010

Teochew Steamed Yam & Sweet Potato With Coconut

As a kid, I grew up with most of my favourite Teochew Dialect cuisines and desserts as such Ngoh Hiang, Braised Soya Duck Yam Cake and Yam Paste (or nee) that my dad used to prepare during festive seasons like Chinese New Year. Today mum and I decided to replicate one of my dad’s signature Teochew dessert which is something cross between “Yam Paste” and “Bo Bo Char Char”.

This is a pretty easy to prepare dessert where you just need to get some good quality of Yam - 芋头 (taro) and Orange Sweet Potato - 番薯. When choosing yam try to get those that look moist and heavy when lifted so that the high water content in it will make the yam taste soft.

Ingredients: (serves 4)
200g Yam
200g Orange Sweet Potato
6 Tablespoons Castor Sugar
100ml Coconut Milk
50ml Water
5 -8 Pandan Leaves
Shallot Flakes Oil



Shallot Flakes & Oil is a must for this dessert, as it will give a special touch of aroma to perfect the taste. To prepare you will need the following:-

Ingredients:
5-8 shallots (小葱头)
100ml of cooking oil
Pinch of Salt

Method:
1. Removed the outer skin of the shallots then thinly sliced.
2. Preheat a small pan or pot with cooking oil, add in the sliced shallot and saute them on medium low heat (stirring on and off to prevent burning) till slightly golden in colour.
3. Remove the pan from heat, add in pinch of salt(this will make the flakes more crispy) and give it a quick stir.
4. Set aside to cool and later use.



The preparation methods might be a bit tedious if you do not have a big steamer or wok that allows you to steam all the items at one go. So for our case, we choose to steam the yam and sweet potato separately so that either one of them will not be over cooked.

Method:
1. Rinse both yam and sweet potato, removed the outer skin, cut into cubes/chunks depending on your preference.
2. Wash the Pandan leaves, divide into two bunches and tie a knot on each bunch.
3. Place the yam cubes on a plate and top with 1 bunch of pandan leave, steam it over medium heat for about 10 minutes or till the yam is slightly soften. (the timing will varies on the size of the yam cubes/chunks)
4. Repeat the same procedure for sweet potato.
5. While waiting for the sweet potato to be cooked, stir in 3 tablespoons of sugar to the hot yam cubes and give it a good stir then set aside.
6. When the sweet potato is done, add it into the yam cubes with the remaining sugar stir well and set aside.
7. Preheat the frying pan with about 1 tablespoon of shallot oil, add in the yam and sweet potato mixture, give it a quick stir, then slowly stir in the coconut milk and water.
8. Simmer the mixture under low heat for about 5 minutes. Dish up top with extra shallot flakes and served either warm or cold.


Finally after all the cut, steam and simmer process here we present you with our all time Teochew favourite dessert which you get to have the mixture of yam and sweet potato drown in mild coconut gravy and top with a small exotic bit of shallot oil and flakes. Hope you will like this Teochew style homemade dessert, "Steamed Yam & Sweet Potato with Coconut Milk - 芋薯甜心块".

If you are interested in other recipe that used Yam as one of the ingredient, do hop over to my new Omy blog to view on how to make some yummy Steamed Yam Cake - 芋头糕. (click HERE) Posted by Picasa


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