Yam cakes with lots of, lots of, yam cubes - that's one of the features of home edition yam cake. Besides, we have the luxury o...

╮(╯▽╰)╭ sing out loud ...la la la .. ponm ponm ponm ... https://m.facebook.com/groups/388204101315484?view=permalink&id=445524298916797 Ingredient • 2 tbsp oil • 2 tsp chopped garlic • 30gm chopped shallots • 30gm mushroom, soaked and chopped • 100gm minced pork/chicken • 30gm heibi, soak and diced • 1 tsp sesame oil (can omit ) • 1 tsp sugar or more (is own preference) • 30gm spring onions, chopped • 1 liter water • 400gm mee sua Method 1. In a pan, fry garlic, heibi and shallots till fragrant. 2. Add in mushroom and continue to fry till fragrant follow then add in minced meat and spring onions. 3. Add seasoning and stock. Bring to boil. 4. Break up the mee suah and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire. 5. Pour into a greased 8 inch square tray and press it down compress till firmly. Leave to cool before refrigerate. 6. Remove from tray. Cut in slices and coat with egg then pan fry... super yummy..

Ingredients: 700g yam, cut into small cubes 1/4 tsp five-spice powder Batter: 250g rice flour 40g tapioca flour (or ...

Taro cake (yam cake, 芋头糕, 芋頭糕) is the popular dessert as Dim Sum for breakfast and as a favorite item during Chinese New Year.

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q Here's the recipe Rice flour 3 rice bowls Water. 6 rice bowls Tapioca flour 1.1/4 tbsp Mushrooms 100g (soaked overnite, keep the liquid, diced) Yam 1 (Thailand variety, chop) Minced pork. 200g 5-spice powder 1 tsp Dried shrimps. 50 - 70g (soaked, finely chopped) Minced garlic. 7 gloves Shallots. 10 - 15 cloves (fry n set aside) Pepper. 1/2 tbsp Salt. 1/2 tbsp Sugar. 1 tbsp Sesame oil. 1 tbsp Fresh chillies, spring onions n fried shallots (garnish) Method: A) mix water n flours together ( leave for at least 2 hours) B) fry chopped yam for 10 mins, set aside. C) fry garlic and dried shrimps until fragrant D) add in diced mushrooms and pork, fry for 3 mins. E) add yam F) flavor with 5-spice powder G) stir in 3 tbsp of mushroom liquid, stir constantly H) add in flour I) add in salt, pepper, sugar, sesame oil n 2 tbs of fried shallots. ( do own taste test) J) cook till mixture thickens K) grease pan before pouring mixture in. L) steam on high for 60 mins. M) lower heat and steam for further 15 mins N) garnish with chillies, spring onions n shallots. enjoy! Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

这是我之前时常做的芋头糕，后来因专注于烘焙方面，而逐渐将它遗忘，前些天，朋友向我要了这糕的食谱，才让我想起了这道被我冷藏了的食谱。但在事隔多年的今天，再次做这芋头糕，却面对了一点小失败~太咸了！让我蛮苦恼的，这是之前不曾有的问题啊！左思右想之后，才想起原来我在匆忙中忘了洗材料里的菜脯碎，虾米也在赶时间下没能浸过，呵呵，就这些小细节造就了成败！要注意啊。。。 这款芋头糕用料多，做起来费时又多工，糕内的芋头除了切丁，还有另一部份蒸熟压成泥后加入了面糊内，使面糊的部份也充满了浓浓的芋头香，无论吃着的是芋头丁还是面糊的部份，每一口都那么的香浓美味，不用沾任何酱料，就已经很好吃了，是名符其实的芋头糕喔！ 材料： (A) 400克 芋头（蒸熟压成泥） 300克 粘米粉 50克 薯粉 1200 毫升 水 (B) 350克 芋头（切丁） 40克 虾米 （浸软剁碎） 3粒 小葱头（切碎） 30克 蒜头碎 油适量 (C) 3块 豆腐乳 2茶匙 五香粉 1茶匙 胡椒粉 1 汤匙 盐 1汤匙 糖 1茶匙 麻油 面料： (D) 以适量的油爆香： 100克 虾米（剁碎） 50克 菜脯碎 蒜头碎适量 10克糖 (E) 10克 白芝麻（炒香） 青葱适量 炸小葱头适量 红辣椒丝少许 Ingredients: (A) 400g yam/taro (steam until soft and mash) 300g rice flour 50g tapioca starch or potato starch 1200ml water (B) 350g yam (diced into cubes) 40g dried prawns (soaked, drained and coarsely chopped) 3 shallots (sliced) 30g garlic (minced) some cooking oil (C) 3 pieces bean curd preserved 2 tsp five spice powder 1 tsp white pepper powder 1 tbsp salt 1 tbsp sugar 1 tsp sesame oil Topping: (D) Fry until fragrant and lightly browned: 100g minced dried prawns 50g minced preserved turnips some minced garlic 10g sugar (E) 10g sesame seeds some spring onions (finely cut) some crispy fried shallots some red chilies (finely cut) 做法： 1. 将(A)料混合搅拌均匀，备用。 2. 以中火烧热油，爆香小葱头，蒜头与虾米后，加入芋头丁与(C)，炒至均匀及香。 3. 转去小火，将（1）加入（2）里，不停搅拌，煮至浓稠。 4. 倒入9寸方形模里，大火蒸30~35分钟，取出待冷。 5. 食用前，在糕面上铺上面料。 小提示： 1. 要选用肉质细白蓬松的芋头。 2. 面料的材料可依个人的喜好而放。 3. 虾米和菜脯碎一定要洗几遍以去除咸味。 4. 喜欢的话可以增添芋头丁。 Method: 1. Mix (A) to form a smooth, thick batter. Set aside. 2. Heat up cooking oil over medium-heat, fry shallots, garlic and dried prawns until fragrant. Add in the diced taro/yam and (C), fry until well mix and fragrant. 3. Lower the heat, add (1) into (2), stir to mix well and the mixture turn thicken. 4. Pour the batter mixture into a greased 22cm (9') square tray. Smooth out the surface. Steam mixture over high heat for 30~35 minutes or test with a skewer that comes out clean. Remove from heat. 5. Let cool completely, spring the the topping all over the top before served. 豆腐乳 (bean curd preserved )与菜脯碎 (preserved turnips) 咸香芋头糕

Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.

This recipe makes an orh kueh flavoured with lots of yummy ingredients: yam, dried prawns, dried mushrooms and shallots, all fried till wonderfully fragrant. Homemade stock is the killer that gives homemade orh kueh extra oomph.

By just adding in a lot of yam is not enough. You must also complement it with that lip-smacking taste and mouth-watering aroma. Adequate oil is essential to fry the shrimp and mushroom until fragrant. It also acts to smoothen the texture of the yam cake. When it comes to flavour, chicken stock would most certainly make a difference between a mediocre yam cake and a superb tasting yam cake. Coupled with a dash of five spiced powder, you will most certainly get perfection on your plate.

Yam Cake Recipe (Or Kuih) recipe - This is basically a steamed cake made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce.

Chinese Turnip Cakes (港式臘味蘿蔔糕) is one of my family’s favorite savory treats. We do order them at Dim Sum restaurants from time to time. ...

This recipe makes an orh kueh flavoured with lots of yummy ingredients: yam, dried prawns, dried mushrooms and shallots, all fried till wonderfully fragrant. Homemade stock is the killer that gives homemade orh kueh extra oomph.

Initially, I wanted prepared Mom's Radish Cake for the first few days of Lunar New Year but I couldn't find radish in the supermarket there and then. I remembered last year, it was abundant but this year, it just ran out of stock. Perhaps my timing was right for the restock. I missed mom's radish cake and since she isn't around to cook it for me, I have to do it myself. Luckily I have the recipe jotted down and had done this a few times in the past. This was another easy-to-do item and I can prepare a day in advance. No stress at all. Hubby actually helped me to slice into smaller pieces but he got mistaken this as another type of radish cake. The above is actually more dim sum style rather than those that are fried in dark soya sauce and turnips. What you need: 907g shredded white radish (strained) 750ml water 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions Method: Mix together to make batter 340g rice flour 2 tbsp tapioca flour 600ml water Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins. Lower heat and add the batter, stir until mixture thickens Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions.

Penang Yam Cake is a savory Malaysian delicacy made primarily from taro (yam) and rice flour. This steamed cake is studded with pieces of yam and often topped with fragrant fried shallots, dried shrimp, and chopped scallions. It is typically served with a side of chili sauce, making it a flavorful and popular snack or breakfast dish in Penang.

By just adding in a lot of yam is not enough. You must also complement it with that lip-smacking taste and mouth-watering aroma. Adequate oil is essential to fry the shrimp and mushroom until fragrant. It also acts to smoothen the texture of the yam cake. When it comes to flavour, chicken stock would most certainly make a difference between a mediocre yam cake and a superb tasting yam cake. Coupled with a dash of five spiced powder, you will most certainly get perfection on your plate.

INTRODUCTION I have failed this recipe once two years ago, the reason being I make it too big and I have difficulty to deep fry the yam ring until crispy. It was a mess and since then, I did not tried out any recipe.. Since I have a yam at home,I have decided to try […]

When I was young, I lived in a very small town. Behind my house there was an empty open field. My mother used to plant some vegetables, swee...

This is a delicious recipe that is easy to make and great to serve as a snack or a gathering. It tastes somewhat like the yam cake except that there are plenty of beans to bite in this steamed cake. The combination of dried shrimps, Shitake mushrooms and bits of pork made this steamed cake all the more flavourful. Leftovers can be kept in the fridge and either reheat or pan-fried. Steamed Black-Eyed Bean Cake ~ 五香眉豆糕 (adapated from 'here') Ingredients (A) 300 gm rice flour 75 gm tapioca flour 1050 to 1070 ml water 1 Tbsp Knorr chicken powder 1 tsp salt or to taste 2 tsp fish sauce 1/4 tsp pepper 1/2 tsp lye water (B) 4 Tbsp oil 1 Tbsp chopped garlic 50 gm dried shrimps, soaked for 10 mins 6 Shitake mushrooms, soaked till soft and cut to small pieces 100 gm pork fillet, diced, seasoned with oyster sauce, salt and sugar 1/2 five spice powder 250 gm black-eyed beans, soaked for 4 hours and boil for 30 mins till soft, drained. (C) Fried shallots, chilli and spring onion to garnish Method Mix (A), set aside Saute chopped garlic with oil, stir-fry the dried shrimps, add in the pork fillet and five spice powder. Mix in the benas. Reduce heat, pour in (A) and contnue to stir till thickened. (Batter starts to stick to the pan and wooden spoon). Turn off heat and stir till smooth. Pour mixture into a well greased 9 inch pan. (I used a square Corningware dish). Steam for 1 hour till cooked through. Let cool before cutting up to serve with sauce of your choice.

This is Mama Lin’s tried and true recipe for turnip cake (lo bak go). It is made with daikon and flavored with dried shrimp, dried scallops, and Chinese sausage. NOTE: I've updated the recipe on March 4, 2022 to simplify the cooking process and to add some Chinese cured pork (臘肉). You can leave it out or replace with more Chinese sausage.

For the abacus seed dough: 1 small yam - about 510g (yields 460g mashed yam) 100g tapioca flour 1 tsp oil 1/2 tsp salt...

This recipe makes an orh kueh flavoured with lots of yummy ingredients: yam, dried prawns, dried mushrooms and shallots, all fried till wonderfully fragrant. Homemade stock is the killer that gives homemade orh kueh extra oomph.

UPDATED POST ON 4-9-2014 I have decided to prepare some yam cake today to serve as snack for the family. There is slight changes in the recipes and as I was on a vegetarian diet, I have prepared th…

While doing my grocery shopping, I suddenly craved for my mom's Radish Cake and unfortunately, I cannot remember the weight of the radish that I have to buy. Ended up I have lesser than required the amount and I was too lazy to run to the supermarket to buy another radish. So I just substituted the balance with red carrot instead. It didn't affect the texture at all, in fact, I quite like the colour it ends to it. I brought this to a gathering and am happy that everyone liked it. Learning experience: The texture is soft and yet hold its shape. I should have steam in a 9" tray instead of a 10" as I prefer a taller cake but then again, I make it up by cutting a thicker slice. If you prefer a taller cake, steam in a smaller tray but need to extend steaming time. What you need: 900g shredded white radish (strained) (I added 300g carrot to make up the difference) 750ml water (410ml + 340ml) 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 5 dried mushroom, soak and slice finely 5 dried scallops, soak 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper 340g rice flour 2 tbsp tapioca flour For garnish: (I have forgotten about this) 6 shallots, sliced thinly and fried till crispy Spring onions Method: Heat up work and sauteed sausages until fragrant. Add in the mushroom, dried scallop, dried shrimp and fry until fragrant. Combine radish and add 150ml water. Let it simmer over low heat for 10 to 15 mins. Mix rice flour, tapioca flour and 600ml water to make into a batter. Add in sugar, salt, sesame oil and pepper. Stir the flour batter into the radish mixture and continue to cook until it thickens. Remove. Pour the thickened mixture to an oiled 10" tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions. Enjoy!

Yam rice is a savory rice dish made with yam (taro) and meat. Yam (taro) Rice is very delicious and an easy one-pot dish.

Weeks ago my dear hubby came back from a gathering with three containers of steamed yam cake. It was like four or five pieces in each conta...

I've done steamed yam cake and radish cake, and this is the first time I come across this steamed cabbage cake! Surprisingly it turned out really tasty as the texture is not too soft nor stiff. Tasted quite similar to steamed radish cake, but I find this steamed cabbage cake tasted much more sweeter as daikon radish usually gives a bitter after taste. Even my kids love this steamed cabbage cake and we have this for lunch and the leftovers, I pan-fried it till crisp and golden for breakfast the next day! The ingredients : rice flour, potato starch, dried mushroom, chinese sausages, black fungus, dried shrimps, carrot, garlic and cabbage Stir-frying the fillings, add in mixed batter and fry till thickens Before and after steaming Recipe ref : Good Food Magazine May 2015 Ingredient Batter 300gm rice flour 50gm potato flour 1100 ml water Filling 4 tbsp oil 30gm dried shrimps, softened and chopped 1 tbsp chopped garlic 20gm dried chinese mushroom, softened and diced 80gm chinese sausages, diced 500gm cabbage, thinly sliced 50gm carrot, shredded 5gm black fungus, soaked and shredded Seasoning 2 tsp salt 1 tsp chicken stock granules 1 tbsp sugar 1/2 tsp pepper Garnishing fried shallots chopped spring onion toasted sesame seeds sliced red chillies Method Mix the batter ingredients and set aside. Heat oil in a wok. Saute dried shrimps until crisp and fragrant. Add garlic and fry till fragrant. Add mushroom and sausage and fry for 2 mins. Add in cabbage, carrot, black fungus and seasoning. Stir fry till cabbage is softened. Stir the batter and pour it into the wok. Stir over low heat until the mixture thickens. Pour the mixture into a greased square pan or individual small moulds. Steam over preheated steamer for 1 hour (big pan) or 25 mins (small moulds) until cooked. Cool completely before unmoulding and slicing. Garnish and serve. Cook Your Books #24 by Kitchen Flavours

Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.

This iteration of yam (taro) cake which I made during my Twitch Live Asian Kitchen broadcast did not start out being vegan, but it became so when I realised I did not have anywhere near enough dried shrimp for it. I did have some minced preserved radish, however (the stuff you use in Pad Thai,

Sometime back, I made yam cake but it didn't turn out to be as successful as I wanted it to be. In fact, it was stodegy to be truthful. This time, I'm determined to make a better yam cake visually and for the palate as well ;) And I succeeded according to Mr G who literally ate about 3/4 of the yam cake at one go. Mind you, it's really a huge loaf pan size worth of yam cake. That is how good it is. Mr G just gave a suggestion that it might taste even better with some stir fried dried prawns. Arr!!! I'm going to sell yam cake tomorrow!! Before that, let me tell you how easy this recipe is. But do not, I repeat, do not doubt this recipe at all especially in its queer steps because it made my yam cake so damn good. Try it!! Ingredients: Batter Mixture 300g rice flour 500ml water Condiments 30ml oil (get shallot oil or garlic oil for fragrance that will elude the yam cake) 1-2 cloves garlic 5-7 shallots or red onions, sliced 500g yam, peeled and diced into cubes (remember to choose heavier yams for freshness and taste) 100g chinese sausage or hotdog (I prefer chinese sausage) 50g dried prawns, softened and chopped *you may add more of the sausage or dried prawns as you please. Seasoning 14g salt 13g caster sugar 2g five spice powder 3g sesame oil 1g group pepper or a dash of ground pepper 700ml water Garnishing sliced spring onions sliced red chillies deep fried sliced shallots toasted white sesame seeds (toast this over a clean pan for a bit till the seeds turn slightly brown) deep fried dried prawns Method: Combine the batter mixture together with a whisk and set aside. Heat your wok with medium high heat and stir fry the condiments together except for the yam cubes or stir fry them separately till fragrant and combine together. Lastly, add the yam cubes and mix well. Add in the seasoning and boil until the yam is soft. If you like yam cubes in your mixture, don't let it boil till you can't see the yam anymore. Turn off the fire and remove the wok from the heat. Pour the batter mixture into the wok and keep stirring with a wooden spoon until it thickens and form a paste.** Transfer the paste into a greased pan or tray that is covered with baking paper. You can also do without the baking paper. This is to make it easy to lift up from the pan/tray after steaming. Steam for 1 hour. Garnish with the garnishings you have prepared and serve while hot. It isn't too difficult right? You definitely must try this recipe. **Tip: To know if your mixture is thick and forms a paste, place your wooden spoon in the middle of your wok, if your wooden spoon can stand without any help from you, it means your mixture is ready to be steamed. Check out my yummy yam cake below. Doesn't it tantalise you to want to make it?

Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.

The yam basket derives its name from the Buddhist alms bowl (fatt putt). It is no wonder the yam basket bears resemblance to this said bowl. This dish is originally created as a vegetarian dish with ingredients such as carrots, mushrooms, bell peppers, bamboo shoots and cashew nuts.