Recipe Ingredient
- 600g cooked yam, mashed
- 300g tapioca flour
- 300g pork, shredded
- 100g dried cuttlefish slices
- 5 pieces dried black mushrooms, shredded
- 50g black fungus (mook yee)
- 2 cloves garlic, chopped
- 75g dried shrimps wash, soaked and chopped coarsely
- 2 tbsp oil
- Seasoning for yam:
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp sugar
- 1 tbsp light soy sauce
- 3 tbsp oil
- 1 tbsp sesame oil
- Sauce:
- 2 tbsp sugar
- 1/2 tsp salt
- Dash of pepper
- 100ml water
- 1/2 tsp chicken stock granules
- For garnishing, cut into 3cm lengths:
- 1 stalk spring onion
- 1 stalk coriander
Instructions
- Combine mashed yam with tapioca flour and mix until breadcrumb stage. Add seasoning ingredients and mix well. Stir in 3 tbsp oil and 1 tbsp sesame oil and knead until yam dough is smooth.
- Form small round discs and make a dent in each one with your forefinger. Cook them in boiling water, then dish out with a perforated ladle and steep in a basin of cold water for a few minutes. Dish up, drain and place on an oiled plate.
- Heat 2 tbsp oil in a wok, fry garlic and dried shrimp until fragrant. Add the rest of the ingredients and saute until aromatic. Stir in sauce ingredients and bring to a boil. Add the cooked yam discs. Cook for one to two minutes. Dish out and serve hot with garnishing.
