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Steam po-car-yam cake (potato-carrot-yam)  

2014-09-11 12:22:05|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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Background: It is very easy to steam yam cake. See procedure Steam yam cake (with pumpkin paste). Yet many people find it difficult of simply say, “Don’t know how to do it.”

Challenges: Add on steamed potato, carrot and other ingredients to make it much more delicious.

My brilliant idea: While maintaining to the steam process which retains most of its natural flavor and fragrance, I added other ingredients, one-at-a-time.

Ingredients: Potato (100 grams), Carrot (100 grams), yam cake (100 grams), mash pumpkin paste (from 100 gram raw), corn flour (100 grams), dry prawns (50 grams), roasted dry shrimp (50 grams).

Procedure: (Broken down into four sections)

Section one: steam pumpkin paste

See procedure Steamed pumpkin paste (base stock).

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子

 Section two: Steam potato and carrot

See procedure Steam potato (and carrot).

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子

 Section three: Prepared the final mixture of potato-carrot-yam

Step 1: Cut the yam into small cubes of 5mm by 5mm.

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子

Step 2: Mix the corn flour together with the pumpkin paste

Step 3: Add in dry prawns and mix thoroughly.

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子

 Step 5: Add a teaspoonful of salt and a little water.

Step 6: Pour in the mixture of steamed potato and carrot cubes from section three. (Optional): Add in chili sauce and mix thoroughly (See XO chili sauce – New creative fusion style). Mix thoroughly.

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子

Step 7: Steamed it for about ten minutes. Note: At this stage, only the corn flour is raw.  

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子 

Section four: Enhance it with fragrance from oil-fried onion or roasted dry shrimps

Step 1: Stir fry some onions with minimum of cooking oil. When the onions had turned light brown in color, it is ready to be sprinkled on top of the above po-car-yam cake.

Optional: However, in the picture below, I sprinkled roasted dry shrimps. It has two advantages. One, it produced a strong fragrance of roasted shrimps. Two, roasted shrimps gives you a crunchy sensation as well (while oil-fried onions is not crunchy and yet, it softens over time).

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子 

Finished product:

Steam po-car-yam cake (potato-carrot-yam) - 行天之道 - 论老子

  

Remarks:

1) The color of the pumpkin is bright yellow in color. It increases the appetite of a child.

2) There is no need for any sauce because the chililabu sauce was added as an option.

Assessment:

1) The sweetness of the pumpkin is natural and delicious.

2) Commercially produced yam cake is quite bland (not sweet at all) because of the much higher proportion of corn flour added.

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