Tuesday, March 12, 2013

Buddha's Yam Ring Delight (佛钵飘香)

The yam ring is one of my favourite dishes to order at zhi-char stalls or restaurants.  So far I have loved to eat any kind of food that has taro/yam in it.  I am pretty surprised that I would one day be able to cook this dish in my kitchen.  But here it is.....presenting my yummy ring! 


For Yam Ring
350g yam - steamed and mashed
7 tbsp wheat starch
3/4 to 1 cup boiling water
75g shortening
1/2 tsp salt
3/4 tbsp sugar
1/2 tsp 5-spice powder

 For Fillings
8 prawns - peeled and de-veined, leave tail intact
1 medium-sized piece chicken fillet - cut into bite-sized pieces
3 red sweet bell peppers - cut into bite-sized pieces
3 orange sweet bell peppers - cut into bite-szed pieces
10 sugar snap peas - removed tail
1/2 stalk celery - sliced
handful of toasted cashew nuts
1/2 onion - peeled and cut
2 cloves garlic - chopped
3 slices ginger

1 tbsp shaoxing wine
1 tbsp soy sauce
1 tbsp oyster sauce
salt and sugar to taste
dash of pepper
dash of sesame oil

one small bunch of vermicelli

  1. Cut yam into thin slices and steam them for 15 to 20 minutes till soft. Mash the yam using a potato masher.
  2. Add about 1 cup boiling water to the wheat starch in another bowl.  Mix to become a dough.
  3. Add the wheat starch dough to yam.  Add shortening, salt , sugar and 5-spice powder.
  4. Mix all the ingredients well and knead to form a dough.
  5. Rest the dough covered in the refrigerator for 1 hour or more.
  6. Remove dough from fridge.  Use your hand to roll the dough to form an elongated shape with a height of about 4 to 5 cm.
  7. Join the two ends of the dough to form a ring.  Lightly adjust the shape to even out the shape of the yam ring.
  8. Prepare a pot of oil and heat it up to high.
  9. Place the yam ring onto a sieve and carefully lowered it down to the bottom of the pot.
    Fry the yam ring till the crust becomes golden brown.
  10. Drain the yam ring on paper towels and place it on a serving plate.
  11. Fry the vermicelli in the oil and immediately remove it when it puffs up.
  12. Drain the vermicelli and arrange them around the yam ring.
  13. Blanch the bell peppers and sugar snap peas in the hot oil for a while.  Set aside.
  14. Blanch the prawns and chicken in the hot oil till just cooked.  Set aside.
  15. Heat up 1 to 2 tbsp oil in a large pan.  Fry the onions, garlic and ginger till fragrant.
  16. Add the celery and fry for a while. Add prawns, chicken, bell peppers, sugar snap peas and fry on high heat.
  17. Drizzle sauce and fry to mix well.  Add toasted cashew nuts and toss to mix well.
  18. Pour cooked ingredients into the centre of the yam ring.
  19. Immediately enjoy the fruits of your labour.

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