Thursday, July 25, 2013

Steamed Taro with Chinese Sausage

1 medium-sized yam - peeled
1 chinese sausage
1 liver sausage
1 tbsp rice wine
drizzle sesame oil
3/4 cup coconut milk
handful of wolfberreis
salt to taste 
1 tbsp of chopped green onion

  1. Scald the lap cheong.  Pan fry the lap cheong till lightly browned. Cut into thick slices
  2. Cut the taro into large cubes. 
  3. Leave a few pieces of taro and boil with the coconut milk. Mash the taro till smooth.
  4. Place the cut taro pieces in a steaming plate.
  5. Add the cut lap cheong.
  6. Add the taro coconut milk mixture.
  7. Add rice wine, salt and sesame oil.
  8. Toss to mix evenly. Sprinkle wolfberries.
  9. Steam for 20 minutes till cooked.
  10. Remove from steamer and toss to mix well.
  11. Before serving, add chopped green onion.

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