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Post by SeaDragon on Jan 15, 2018 19:29:26 GMT 10
 Yam Paste (Oni) 芋泥Recipe from Kitchen Notes on Fenying's radio program, Friday, May 11, 2007For 5 PeopleIngredients:500g yam 芋头 (skinless) - this refers to taro 120g cooking oil 10 shallots (sliced) 小葱头 200g sugar 200g thick coconut milk Gingko nuts, as needed Method:1. Slice yam into ½" thick slices and steam over high heat till completely cooked and softened, while hot, blend in a blender with enough water to a smooth paste. 2. Sauté shallots in hot oil till golden, dish out shallots and keep for other uses. 3. Add yam paste together with sugar to the shallot oil, stirring constantly till almost dry, remove from heat. 4. Dish into a big bowl, serve with gingko nuts and thick coconut milk. |
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Post by SeaDragon on Jan 15, 2018 19:34:21 GMT 10
Bebe said... Hi Violet/ Irene Thank you very much for this very wonderful recipe which I and most of us had been looking forward to. May I ask you something, instead of using a blender to blend.... can we actually use the very "traditionally" way of smashing the yam... like using a fork etc... like the way we smash the sweet potatoes ? Or can we actually press the yam through a sieve  If can, do we actually need to add some water to it ?? I think maybe some of us do not have a blender but wanted to try out this recipe. My colleague wanted to try the recipe but she doesn't have a blender. But I guess this may not be as smooth as using a blender, hor ?? Or is there any other way that you may suggest to those without a blender. Thank you very much Bebe May 11, 2007 9:40:00 AM SGT Bebe said... Hi Violet/ Irene Oh yes, do we actually have to heat up the coconut milk with some salt... to prevent it from turning bad easily ? Or should we buy those selling in the supermarket instead ? Fresh coconut milk usually don't last too long. How to prevent ? Thank you Bebe May 11, 2007 11:09:00 AM SGT Cecilia Loh said... Hi Auntie Irene, How many gram of the gingko nuts to cook together with the sugar & pandan leaves? Tks, Cecilia May 11, 2007 11:12:00 AM SGT Bebe said... Hi Cecilia This question I know..... action !! 300g of Gingko nuts, cook with 75g of sugar & some pandan leaves and water just nice to cover all your gingko nuts. Cook till the gingko nuts turns "transparent". Cheers ! Bebe May 11, 2007 11:15:00 AM SGT Irene said... Hi All, 其实说到高卡路里，只要不是天天吃是没关系的，人家香港师傅还用猪油呢。 这道食谱，是1位师傅教我的，芋头在蒸熟透后，直接放在占板上，用大刀做45度倾斜压烂，就可以拿去炒了，可是现在不容易买到很松的芋头，为了怕压了还是有硬块，我们只好再加多1个步骤，加些水拿去搅成泥，这样会比较幼滑，希望这样的解释能令大家更明白，谢谢。 Hi BeBe, coconut milk 用新鲜的比较好吃，加一点点盐更香！ Hi Cecilia & Hel, 怎样煮白果，请看 BeBe 给的解答，那是 Violet on air 所教的，BeBe 说得1字不漏，Thanks BeBe May 11, 2007 2:24:00 PM SGT Irene said... 我们这里所卖的芋头，来自不同的地区，不管是圆形或长形，挑选时：外型要美，条纹分明，重量要轻，切割时粉粉的，就可以了，我通常是这样选择芋头的。 May 13, 2007 10:03:00 AM SGT |
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Post by SeaDragon on Jan 15, 2018 19:39:14 GMT 10
Jacqueline Leow said...
Hi Auntie Irene,
I would like to ask you, how to remove the bitterness in fresh gingko nuts, i've tried taking the seed in the centre out but it doesnt work....
any advice on this?
Thanks
Regards
Jacqueline Leow
March 20, 2007 8:45:00 AM SGT
KD said...
To what i know, my mother remove the seed of the ginko nut, then she will boil it and add a lot of sugar to let the sugar set-in into the gingko nut, as in '密白果'. Then pack them in small pack and keep in the freezer and use when require.
March 20, 2007 10:12:00 AM SGT
Irene said...
Hi Jacqueline Leow ,
你的问题, 我们的好朋友 KD 已替我回答你了, 但是我要补充的是: 如果你能加几片香兰叶, 味道会更好, 因为白果本来就带有苦味! 方法是: 把已去皮去心的白果, 和适量的糖, 和几片香兰叶, 以小火煮至白果呈透明状, 就可以了!
March 20, 2007 11:10:00 PM SGT
Irene said...
Hi Jacqueline Leow,
忘记告诉你, 煮白果也需要加水, 重说一遍吧!
方法:
已去皮去心的白果, 糖 (最好多一点), 几片香兰叶, 适量水 (盖过白果)
以小火煮至白果呈透明状, 就可以了! 冷却后放进冰箱储存, 煮甜品时, 取出来加进甜品中就可以了
March 21, 2007 7:16:00 AM SGT
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If can, do we actually need to add some water to it ?? I think maybe some of us do not have a blender but wanted to try out this recipe. My colleague wanted to try the recipe but she doesn't have a blender. But I guess this may not be as smooth as using a blender, hor ?? Or is there any other way that you may suggest to those without a blender.