This weekend's free and easy for us. I had the chance to try out a few new recipes.
Woo Tau Kou or Steamed Yam Cake is one of my favourites but I can hardly ever find a good place which is generous with their yam servings. Can't blame them as yam is getting very expensive. It was about RM5/kg and the past months it went up to RM9/kg. Tesco had a new fresh batch of yam arriving yesterday at RM5.99/kg, I quickly grabbed a reasonable sized one.
750gm yam, peeled and washed and cubed (any size from 500m-750gm is okay)
1/2 bowl of dried shrimps, rinsed, fried and pounded
1/2 garlic, minced
5 shallots, sliced
1/2 bowl of oil
300gm rice flour
80gm tapioca flour
1.5 tsp salt
1.2 liters of water
1 cube chicken stock, I prefer Knorr No-MSG
1 tsp five spice powder
1 tsp pepper
Fry dried shrimps in 2 tablespoon oil and remove when it turns crispy, then pound till fine.
Mix batter with hand, ensure it's well mixed and no lumps of flour
Fry shallots with 1/2 bowl oil till golden, drain and set aside. With the remaining oil, fry garlic till fragrant, add dried shrimps, add yam and seasoning, fry till fragrant.
Add batter, cook in medium fire till lumpy.
Transfer to oiled steaming pan. Steam for 45 minutes. Leave to cool and garnish with sliced chilly, spring onion and fried shallots
Serve with sweet bean sauce (theem cheong) and chilly sauce.
Here's some pictures of the cooking process :
Pounded dried shrimps and garlic.
Pour in batter
Cook the batter to this consistency