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Tag Archives: Snack

Pan-fried Ham and cheese sandwich

03 Thursday Dec 2015

Posted by denisegan in Bread, Breakfast and Brunch, Home Cooking, sandwich, Snack/Light Meals

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brunch, butter, emmental, gruyere, ham, ham and cheese, ham and cheese sandwich, mortadella ham, quick meals, Snack, truffle mortadella ham

There’s now a recipe for a simple ham and cheese? Blasphemous!!! So it may be easy to slap some ham and cheese between two slices of bread and call it a ham and cheese. Indeed the basic definition of this sandwich is fulfilled.

I just took it a step further that’s all, with the specific use of a certain type of ham, cheese, bread and other additional fillings (cravings of the day) to make it taste a little more special.


Above Left: Mushroom pie (updated recipe for this to come soon!) topped with puff pastry)

Bottom right: Sinfully crispy ham and cheese

So without further ado, here are the basic ingredients:-

  1. Thick sliced bread – I used milk loaf as I love its softer crumb, delicate buttery flavour and large surface area. Large sandwiches make for a more impressive presentation
  2. Sliced ham – I’m not so fond of the traditional Blackforest ham used in a ham and cheese, so I replaced it with Mortadella ham (I was lucky to have some Truffle Mortadella ham so I made this a truffle themed ham and cheese). This option is entirely up to you, you’d know best your ham of preference after all.
  3. Salted butter for spreading
  4. Cheese – I used a mix of Emmental cheese and Gruyere. Although I have to say the cheese didn’t melt very well. I might try grating cheddar cheese and using that instead next time
  5. Optional – dijon mustard, truffle oil, truffles. I suggest you don’t mix mustard and truffle products though.

Preparations coming along. Cheese and butter at room temperature before use.

Butter one side of the bread generously. Get the butter into every nook and cranny and leave no surface unbuttered!

Flip the bread over and start to assemble your sandwich. If you’re not using truffle, spread some Dijon mustard onto the unbuttered side of the bread before layering your cheese on top.

Then add the ham, and more layers of cheese. As you can see below I’ve also added a couple slices of truffle and a little truffle oil before the final cheese layer. Yes, the picture is not the right way around. Oops.

Top with the final slice of bread, and butter the outer surface of the bread. Both sides of the sandwich have to be buttered as you will be pan frying it.

Place the sandwich in a frying pan large enough to fit it and turn the heat on very low. Slowly fry until the entire surface of the bread is an even dark golden brown. Then carefully flip the sandwich on its other side to fry the remaining side to the desired dark golden brown. Its got to be crispy but not burnt.

Once done, slide onto a serving plate, slice it up and serve!

Trust me when I say pan frying the sandwich makes a world of difference. It is not enough to toast the bread and butter it before assembling.

Quick and easy, yet it does look pretty presentable!

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Pan fried eggplant dipped in egg

19 Thursday Sep 2013

Posted by denisegan in Chinese, Dinner, Eggs, Healthy, Home Cooking, Snack/Light Meals, South East Asian

≈ 2 Comments

Tags

Chinese, easy meals, Egg, eggplant, healthy, pan fried eggplant dipped in egg, pan-fried, quick meals, side dish, Snack, truffle oil

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Yes I know the picture above makes this post seem like it is about pot stickers instead of eggplant. I’m saving that post for another day. Today it is just the eggplant.

Ingredients

1 fat eggplant, sliced into equal thickness (around 0.5 – 0.7 cm would be good)

1 egg, beaten and seasoned with a pinch of salt and white pepper. If you like you can also drop a couple of drops of truffle oil into the egg mixture

2 tbsps Olive oil for frying

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Instructions

1) Heat up the oil in a frying pan on medium high heat

2) Coat each side of the eggplant slices with egg before placing them in the pan.

3) Fry until the bottom down side of the eggplant slices turn golden brown, before flipping it to fry the other side20130829-004700.jpg

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4) Pat off the excess oil or place the fried eggplant onto some paper towels.

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5) Serve

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Truffle part 7: Mushroom, Egg & Cheese Pastry with truffles and Salad with lemon mayo honey dressing

06 Monday May 2013

Posted by denisegan in Bread, Breakfast and Brunch, Eggs, Healthy, Home Cooking, Lunch, Salad, Snack/Light Meals, Starter

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Tags

almonds, appetizer, brunch, cheddar, cheese, Egg, egg and cheese pastry, egg and cheese pastry with truffles, healthy, light meals, lunch, mushrooms, pastry, Puff pastry, salad, Snack, starter, truffle oil, truffles

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Almost finished with the truffle series! Here I made two simple dishes with the truffles, a puff pastry and a salad. Really easy and yummy stuff.IMG_4661

Puff Pastry Ingredients (for 1 pax)

  1. A quarter of ready made puff pastry (I used Jus-rol, the 500g packet)
  2. Grate a good handful of your favourite cheese (I used cheddar)
  3. Sliced mushrooms (about 3 fresh swiss brown mushrooms)
  4. 1 teaspoon of truffle oil
  5. 1 egg
  6. 1 egg white to glaze
  7. Black pepper and salt

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Salad Ingredients (for 1-2 pax depending on how greedy)

  1. 7-8 almonds sliced (If you can buy them pre sliced, that’s even better
  2. Handful of cranberries
  3. Juice and rind from half a yellow lemon (omit the rind if you don’t like it)
  4. 3 tbsp mayo
  5. 1-2 tbsp honey
  6. Enough salad leaves for 1-2 pax

Instructions

  1. Roll out the ready made pastry into a square and trim off the sides so that it’s nice and neat. 
  2. Preheat the oven to 220°C (200°C for fan assisted ovens). You should follow the instructions printed on the wrapping, oven temperatures and timings may differ.
  3. Cut a little more of the ready made pastry and roll it out to make 4 strips, you will need to place each strip at the edge of the pastry square so it holds the ingredients (and egg) in.
  4. Arrange the cheese and mushrooms in the pastry, leaving space in the middle. The egg will be added here later on. In the meantime, brush the pastry with the egg white for that golden brown colour
  5. Bake the pastry for about 12 minutes (this would depend on the total time you need to bake the pastry. If you need to bake it for 20 minutes, add the egg 3-4 minutes before completion). If I remember correctly I baked it for 15 minutes, so I slid the egg into the middle after 12 minutes. You can add more cheese around the egg after that if you wish. Then drizzle the truffle oil over the pastry.
  6. Once the pastry is golden brown and the egg is cooked, remove from oven.

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  1. While the pastry is cooking, wash and drain the salad leaves, slice the almonds and fry them til golden in color. Pat the excess oil off almonds with a kitchen towel and set aside.
  2. Mix the lemon juice and rind, mayo and honey together in a separate bowl.
  3. Place salad leaves in a salad bowl and toss with the honey lemon and mayo mixture. Add cranberries, sliced almonds and shave some of that black truffle on top. Serve.
  4. Season pastry with black pepper (and, if you chose a mild, not-so-salty cheese, some salt) and add some truffle shavings. Eat!

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You can add other things to your salad, I added cherry tomatoes to mine.IMG_4672

If you like your egg less cooked then just cook it for 1.5-2 minutes before removing from the oven. For me, as long as the whites are cooked I’m all good.IMG_4666

Egg and Bacon Salad with honey mayo mustard dressing

22 Monday Apr 2013

Posted by denisegan in Breakfast and Brunch, Eggs, Healthy, Home Cooking, Lunch, Salad, Snack/Light Meals, Starter, Western

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Tags

appetizer, bacon, brunch, eggs, hard boiled eggs, healthy, honey, light meal, lunch, mayonnaise, mustard, parmesan cheese, romaine lettuce, salad, Snack, starter

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I saw this in one of Nigella Lawson’s cookbooks and had to make it! I love green salads with eggs. Caesar salads for one =p. The recipe in Nigella’s book calls for mustard, vinegar and worcestershire sauce for the dressing but I used honey, mayonnaise and Dijon mustard. It was as I liked it 😉 sweetish sour with a slight kick from the mustard.

Ingredients (Serves 4 as a starter, or Serves 2 as a full meal)

  1. 4 eggs
  2. 1 head escarole or frisee (I used Romaine lettuce, you can use other leaves of your preference)
  3. 1 teaspoon garlic oil
  4. 200g smoked lardons or smoked streaky bacon cut into chunks (I just cut up some sliced bacon)
  5. small bunch of flat-leaf parsley, chopped
  6. For the dressing: 1 tsp Dijon mustard, 4 tsp cider vinegar, a dash of Worcestershire sauce
  7. Parmesan cheese (Optional)
  8. 1 Chicken fillet (Optional)

Instructions

  1. Put the eggs into a saucepan of water, bring to the boil, let boil for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes (the egg would come out still golden in the centre and not hard boiled all the way, and the whites would be silkier).
  2. Wash, drain and tear the salad leaves into bite sized pieces and place it into a bowl.
  3. Heat the garlic oil in a frying pan and fry the lardons/bacon until crisp.
  4. Drain the water from the egg pan and run cold water on the eggs. Once they are cool to the touch, peel them.
  5. Transfer the lardons/bacon with a slotted spatula onto some sheets of kitchen roll.
  6. Add Dijon mustard to the juices in the bacon pan and whisk to mix, then add the vinegar and a dash of Worcestershire sauce, whisk again and pour this over the salad leaves, tossing to mix. (Here, I just mixed honey, Dijon mustard and mayonnaise together until I liked the taste. No extra bacon oil here)
  7. Now add the bacon to the salad and toss again. Then quarter the eggs and add them along with the chopped parsley, before giving the whole salad a gentle mix to combine.
  8. If you’re adding chicken, brush the chicken with olive oil, then sprinkle salt, pepper other herbs of your choice. Place in a baking tray and bake at 190 degrees celsius and roast for 15-25 minutes depending on the breast size until the juices run clear. Remove from oven, let it rest for 15 mins before slicing/shredding to add into the salad

Result… a very filling and satisfying salad! Omit bacon and cheese to make it healthier 😉

 

 

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Mushroom Quiche

26 Sunday Feb 2012

Posted by denisegan in Breakfast and Brunch, Lunch, Snack/Light Meals, Western

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Tags

breakfast, brunch, cheese, light meal, mushroom, pastry crust, pate brisee, quiche, Snack, vegetarian

Mushroom Quiche

Mushroom Quiche

Sometimes I really crave a mushroom quiche, topped with gruyere cheese and chives with a nice buttery flaky crust. When I think of flaky crust I also think about the effort required to make this flaky crust 😦

But it is worth it. Forget about buying a tube of frozen crust from the freezers at the supermarket. Those are pretty tasteless. It is worth all the effort and time to make the pastry crust from scratch.

I found a good recipe from simply recipes for the butter crust as well as the mushroom quiche. Making a pastry crust is similar to making scones in the sense that you need to have really cold butter and it has to be mixed into the flour quickly so the butter doesn’t melt. You’d have a bread-like texture if the butter is fully incorporated into the flour. Aim for tiny pieces of cold hard butter coated with the flour. Then and only then will you get the beautiful flaky crumbly texture that a well-made crust should have.

Website source:

  • http://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/
  • http://www.simplyrecipes.com/recipes/mushroom_quiche/

Pie Butter Crust (Pâte Brisée)

(I’m going to disclaim..because I’m lazy, I’m going to lift from the website itself but will add comments here and there)

Ingredients (for 1 pie crust)

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
  • 8 Tbsp (1 stick) unsalted butter, frozen, cut into 1/2 inch cubes
  • 3 to 4 Tbsp ice water (keep a little more ice water at the side, just in case you need to add more)

Instructions

1. Cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you’ll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour or overnight.

2. Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas. (If you don’t have a food processor, you could manually cut the butter into the flour and use your hands to break up the butter and coat the butter pieces with flour continuously. Just make sure you keep the butter cold and hard. )

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  • Picture source: Simplyrecipes

3.  Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.

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4. Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called “fraisage”. Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)

5. When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Mushroom Quiche

Ingredients (Serves 6-8)

  • 1 recipe pie dough
  • 2 tablespoons olive oil
  • 2 medium shallots, thinly sliced
  • 1 pound assorted mushrooms, quartered or sliced (I prefer brown mushrooms, sliced)
  • Salt and freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • Pinch nutmeg
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)

METHOD

1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.

mushroom-quiche-a.jpg mushroom-quiche-b.jpg

The pictures above are from simplyrecipe, while the ones below are my attempt at it. Please forgive the black beans, didn’t know what else to use 🙂

Mushroom quiche ingredients

Mushroom quiche ingredients

Quiche - Blind baking

2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights – dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

mushroom-quiche-c.jpg mushroom-quiche-1.jpg

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Pictures above are from simply recipe, the one below is a picture I took of the cream and eggs mixture, with a bay leaf floating aimlessly on top :D.

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3 Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

mushroom-quiche-3.jpg mushroom-quiche-4.jpg

4 Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

mushroom-quiche-5.jpg

Compare the quiche above by simplyrecipe, and the quiche I made below. The result was actually pretty delicious! Some of that egg mixture actually leaked out of the crust as there was still some mixture left and the tin couldn’t take any more… yet I still tried to pour all the cream in as a result of my not wanting to waste any of the cream and eggs!

Other than that little mishap, it was good! The crust was flaky and golden and the filling was creamy, custard-like and cheesy and oh so yummy! Top with a generous sprinkle of chopped chives and serve.

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Greek Sloppy Joe

19 Saturday Nov 2011

Posted by denisegan in Bread, Lamb, sandwich, Snack/Light Meals, Western

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Tags

bread, lamb, light meals, pita, Sandwich, Snack, western

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I don’t eat beef for religious reasons. It’s also pretty hazardous on the skin as, being ‘heaty’ it causes acne and pimples. I’ve stayed away from beef even as a kid. But I cannot ignore the fact that beef is universally enjoyed and the aroma of it even in student kitchens was mouthwatering. Admittedly, it was very difficult for me in the UK especially back in boarding school (Concord college) where they would have 4-5 choices of mains and most of them would be something beef. Beef stew, fried beef slices, beef lasagna, roast beef and the list goes on. The only choice I could go for is the only non-beef main that’s always prevalent… the vegetarian choice. Vegetarian lasagna anyone? I love my meat so the vegetarian option always leaves me craving for something juicy and meaty. The closest substitute I have to beef is lamb, which shares almost the same bloody, red and juicy meat tendencies as beef.

This is a dish I dreamt up after watching yet another beef-related cooking show on food network and Asian food channel. Sort of a Greek play on Sloppy Joe with the thick creamy greek yoghurt and lamb and mint. And it is so rich and gamey, with some arugula and mango to lighten up on the richness and provide some texture to the sandwich. Perfect snack or a light meal to quench my meat cravings. Lamb chops are even better but I’ll save that for another time.

This sloppy joe may not look pretty but aren’t the ugliest dishes sometimes the yummiest?

I’ve adapted this from http://www.simplyrecipes.com/recipes/sloppy_joes

Greek sloppy joe ingredients: Green yoghurt, pita bread, tomato sauce, worchestire sauce, mango, lamb mince, mint, arugula

Ingredients (Serves 2)

  1. 1 Tbsp olive oil
  2. 1 medium onion chopped
  3. Optional: 1 medium carrot chopped
  4. 2 cloves garlic, minced
  5. Salt
  6. 500g ground lamb, marinated with 1/2 teaspoon salt and some black pepper
  7. 2 squirts of tomato ketchup
  8. 1/2 cup tomato sauce
  9. 1 Tbsp Worcestershire sauce
  10. 1 Tbsp red wine vinegar
  11. 2 Tbsp brown sugar
  12. 1/2 teaspoon dried rosemary
  13. Black pepper
  14. 4-6 pita breads
  15. Mango, thinly sliced
  16. 1/2 tbsp of greek yoghurt per pita bread
  17. Thinly sliced mint leaves (1 mint leaf per pita)
  18. A handful of arugula, washed and lightly dressed in the creamy Japanese sesame salad dressing you can find in most supermarkets.

Cooked lamb mince

  1. Heat olive oil in a large sauté pan on medium high heat.
  2. Add the carrots (if you’re using them) for about 5 minutes before adding the chopped onion.
  3. Cook, stirring every now and then until onions are translucent.
  4. Add the minced garlic and cook for 30 more seconds. Remove from heat and set aside in a bowl.
  5. Using the same pan, heat the pan on high. Crumble the ground lamb into the pan and ensure that you do not overcrowd the pan. Do this in two batches if need be.
  6. Do not stir the lamb mince, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side.
  7. Return the vegetables to the lamb mince in the pan, add the ketchup, tomato sauce, Worcestershire sauce, red wine vinegar, rosemary and brown sugar to the pan and mix well.
  8. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
  9. Lightly toast your pita bread so that it’s a light golden on the outside (you can do this in a frying pan) and cut it three quarters of the way through to form a “pocket”.
  10. Spreads the greek yoghurt on the insides of the pita bread, spoon some of the lamb mixture topped with mint into it along with a slice or two of mango and some arugula leaves.

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Amah’s Orh Kuay (Steamed Yam Cake)

06 Tuesday Sep 2011

Posted by denisegan in Chinese, Nonya, Snack/Light Meals, South East Asian

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Tags

Chinese, light meals, nonya, Snack, South East Asian

 

 

Steamed yam cake topped with red chillies, fried shrimp, spring onions and fried shallots

Steamed yam cake topped with red chillies, fried shrimp, spring onions and fried shallots

This is a snack found in South East Asia, each family would most likely have their own special recipes of making the steamed yam cake. I like to think of it as a Straits Chinese (Nonya) dish as I always eat it straight out of my Amah’s kitchen and I’m unashamedly Nonya-biased.

This is a dish that takes some preparation time as well as plenty of practice to get the consistency right. A dry batter would give a tough cake while a wet batter makes for a cake that falls apart too easily. Once you’ve got the basic yam cake, pair it with chilli sauce (my Amah also has a good recipe for this) and top with plenty of sliced red chillies,   fried shallots, shrimp, and spring onions. Coriander works as well too.

Now I have to disclaim, my Amah’s sense of measurement is, like many chinese grannies out there, by agaration (sense of feel, with no particular weight towards using measuring tools). Agak agak all the way. Apparently the amount of ingredients she uses each time changes as well according to my aunt. So this is as close as I could get for proper measurements.

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Ingredients (for one turnip cake, enough to feed 10-12)  

  1. 500g dried shrimp, heh bee (soaked overnight in water)
  2. Rice flour (1/2 pack which would be around 300g, Erawan brand – a thai brand)
  3. 1 large yam (make sure its firm not mushy)
  4. Aginomoto (1 tsp)
  5. White pepper (6 shakes)
  6. Salt (1 tsp)
  7. 3-4 bowls water (I suppose this is a soup bowl size? Refer to pictures to agak agak the water content)
  8. Sliced Red Chilli, chopped spring Onions and fried Shallots for garnish
  9. Cake tin

Cooking Instructions

  1. Soak shrimp overnight in water. Drain the shrimp and reserve shrimp water

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2. De-skin the yams and cut into chunks. If you’re like me and have never handled yams before, here’s a pictorial:

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3. Wash the yams, drain off the water and set aside.

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4. Mix the shrimp water, rice flour, aginomoto, pepper and salt along with the bowls of water and stir til combined IMG_6342

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5. Deep fry the drained shrimp on high fire with lots of oil to cover it. Doesn’t matter if it bubbles over, make sure its fried long enough so when it cools it is crispy
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6. Remove shrimp from the wok and get rid of excess oil, leave enough oil to fry the yams.
7. Fry yams until tender on high fire, make sure there’s enough oil so it doesn’t stick. May want to cover the wok while it cooks
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8. Add a helping of shrimp to the rice water mixture
9. Once you’re able to easily break into the yam with a fork, add the rice water and shrimp mixture and lower the fire to a slow burn.
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10.  Stir til mixture thickens to a paste, randomly mashing but not overdoing it
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11.  Ladle into the greased cake tin once it’s become thick and gloppy
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12. Steam for an hour
13.  Serve with fresh red chillies, fried shallots, fried shrimp, chilli sauce and I’d put in coriander as well. It tastes best with homemade chilli sauce and fried shallots instead of store made ones. Will put up the recipe for chilli sauce soon.

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And there you have it, a savoury yam cake topped with bright garnishes and sweet spicy chilli sauce. A snack I often ate in the sweltering hot weather under the cooling fan in my Gran’s living room. Nothing beats the homemade flavor.

Steamed yam cake topped with red chillies, fried shrimp, spring onions and fried shallots

Steamed yam cake topped with red chillies, fried shrimp, spring onions and fried shallots

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