Chao Zhou Taro Cake (潮州芋头糕)
Credits: Adapted from OMY.SG (Chinese Version)
500g rice flour
150g potato starch
180g wheat flour
1 litre Water
15g sliced mushrooms
250ml mushroom liquid
150g diced onion
320g diced turnip
150g dried shrimps
300g cooking oil
1g chicken powder
3g white pepper powder
1 litre water
1.2kg Yam (skined, diced & deep fried)
- First mix all the stiffed ingredients (A) with 1 litre of water together and put aside.
- Stir fry all the ingredients (B) on low fire, add on the mushroom liquid till almost dry (estimated 10 minutes).
- Boil the other 1 litre of water, add in ingredients (C) and prepared (B). Let them boil.
- Add in prepared (A) quickly when step 3 is boiling. Constantly stir on the sides of the pot to prevent any burnt and smashed yam till it thickens as shown in the video.
- Oil the tin, place the final ready mixture into the tin and steam it for 2 to 3 hours.
- Eat it as it is or cut it to about 1 to 1.5cm thick and pan fry it.
Fujian Ngoh Hiang (福建五香)
Credits: Adapted from Zao Bao (Chinese Version)
1kg chopped pork
1kg diced shrimp
200g diced fish
200g water chestnut or turnip
1 hard beancurd (tau gua / 豆干, cut into thin strips)
10g five spice powder
Pepper to taste
1. The above ingredients mixed in a bowl and mix well.
2. Cut the beancurd skin to a decent equal size. Use a damp cloth to wipe all the pieces
3. Put the ready mixed fillings onto the wrap and swipe some flour glue on the outline of the beancurd skin (Do not wrap it with too much ingredients).
3. Pan fried or deep fry them till golden brown (make sure internally is cooked).
Check out my mini interview and giveaway with Chef Daniel Tay about his Old Seng Choong HERE.