(From Y3K Recipes Issue No.6 – May/ June 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients for the Yam Ring:
300g yam (skinned)
150g tangmin flour
Some boiling water
1 tbsp oil
300g yam (skinned)
150g tangmin flour
Some boiling water
1 tbsp oil
Seasoning A:
1 tsp salt
1 tsp sugar
1/4 tsp five spice powder
1/2 tsp pepper
Ingredients for Filling:
A handful of rice vermicelli
80g chicken meat (diced)
3 button mushrooms (diced)
2 black mushrooms (soaked, diced)
30g carrots (diced)
1/4 green pepper (diced)
10 cashew nuts (deep-fried)
5 dried chillies (soaked, cut into lengths)
A handful of rice vermicelli
80g chicken meat (diced)
3 button mushrooms (diced)
2 black mushrooms (soaked, diced)
30g carrots (diced)
1/4 green pepper (diced)
10 cashew nuts (deep-fried)
5 dried chillies (soaked, cut into lengths)
Marinade for chicken:
1/2 tbsp light soy sauce
1/4 tsp salt
1 tbsp corn flour
1/2 tbsp oil
1/2 tbsp light soy sauce
1/4 tsp salt
1 tbsp corn flour
1/2 tbsp oil
Seasoning B:
1 tbsp oyster sauce
1/4 tsp salt
1/2 tsp sugar
1/2 tbsp chilli sauce
Method:
1. Dice yam. Place into a steamer and steam over high heat for 20 minutes till cooked. Blend into a paste whilst hot. Add in seasoning and mix well.
2. Put tangmin flour into a bowl. Pour in hot water and stir well with chopsticks. Add in yam paste and oil. Knead well with hands whilst hot. Chill in the fridge for 30 minutes.
3. Remove the paste from the fridge. Knead well and shape to form a ring.
4. Heat up 1/2 wok of oil till it boils. Place yam ring onto a piece of bamboo grid. Deep-fry till golden brown. Remove and place onto a plate.
5. Marinate chicken for 15 minutes. Parboil and remove. Set aside.
6. Deep-fry the dried rice vermicelli in boiling oil till crispy. Set aside.
7. Heat up 2 tbsps oil. Saute dried chillies. Add in other filling ingredients (except rice vermicelli). Fry for a while. Add in seasoning and fry till fragrant.
8. Transfer filling into the yam ring. Sprinkle rice vermicelli on it as a garnishment.
1. Dice yam. Place into a steamer and steam over high heat for 20 minutes till cooked. Blend into a paste whilst hot. Add in seasoning and mix well.
2. Put tangmin flour into a bowl. Pour in hot water and stir well with chopsticks. Add in yam paste and oil. Knead well with hands whilst hot. Chill in the fridge for 30 minutes.
3. Remove the paste from the fridge. Knead well and shape to form a ring.
4. Heat up 1/2 wok of oil till it boils. Place yam ring onto a piece of bamboo grid. Deep-fry till golden brown. Remove and place onto a plate.
5. Marinate chicken for 15 minutes. Parboil and remove. Set aside.
6. Deep-fry the dried rice vermicelli in boiling oil till crispy. Set aside.
7. Heat up 2 tbsps oil. Saute dried chillies. Add in other filling ingredients (except rice vermicelli). Fry for a while. Add in seasoning and fry till fragrant.
8. Transfer filling into the yam ring. Sprinkle rice vermicelli on it as a garnishment.
(Tangmin flour is gluten free flour and is easily available at most sundry shops.)
Tips from the chef:
1. The purpose of chilling the yam dough is to prevent the yam ring from breaking during the deep-frying process.
2. After removing the dough from the fridge, it needs to be kneaded once more as the oil tends to sink to the bottom of the paste.
3. Sprinkle some water onto the surface of oil, when deep frying. This will make the yam ring more crispy.
4. Add boiling water to tangmin dough. If it remains soft and lumpy, add some water and cook it till thickens.
5. Choose light weight yams. When you slice the end a little, starch residue tends to stick to the knife’s blade. This proves that this is the suitable type.
6. Placing yam ring onto a bamboo gridle prevents it from sticking to the bottom of the wok.
1. The purpose of chilling the yam dough is to prevent the yam ring from breaking during the deep-frying process.
2. After removing the dough from the fridge, it needs to be kneaded once more as the oil tends to sink to the bottom of the paste.
3. Sprinkle some water onto the surface of oil, when deep frying. This will make the yam ring more crispy.
4. Add boiling water to tangmin dough. If it remains soft and lumpy, add some water and cook it till thickens.
5. Choose light weight yams. When you slice the end a little, starch residue tends to stick to the knife’s blade. This proves that this is the suitable type.
6. Placing yam ring onto a bamboo gridle prevents it from sticking to the bottom of the wok.
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