Monday, February 13, 2017

Teochew Orh Nee

After 2 bakes of yam cake, somehow, I still had mashed yam remaining.  Since Orh Nee is one of our family favorite, it's logically my best option.  I tried to make Orh Nee a couple of times previously, it couldn't achieve the result I wanted.  Only lately, I came across a recipe from Kiddohut and found that is the best recipe so far.  

I made quite a bit of changes to her recipe as I wanted a short cut plus some ingredients were not available at home.  If you are interested in giving this a try,  you could hop over to Kiddohut's post or follow my modified recipe.

  • 200g of  Cooked Mashed Yam
  • 20-25  Ginkgo nuts (bought the cooked one from supermart)
  • 4 Tbsp caster sugar
  • 3 shallots (sliced)
  • 20ml of cooking oil
  • 1 Tbsp sweet potato flour
  • 10ml water (for mixing the sweet potato flour)
  • 1 Tbsp sugar
  1. Mix ginkgo nuts with sugar and leave in the fridge overnight.  
  2. Fry shallot in the oil on medium low heat till golden brown.  Off the heat and continue to stir till crisp up.  Remove fried shallot (leave oil in the pan) and keep aside.
  3. Add in the mashed yam to the shallot oil, (add some water if too dry) and stir till well amalgamated. 
  4. Add in 4/5 portion of ginkgo nuts with syrup from step 1, mix well and taste for sweetness and add more sugar  if necessary. 
  5. Add in 4/5 portion of fried shallot from step 2, mix well.  Remove from fire and keep aside.
  6.  Mix the  sweet potato flour with some water.  Heat up 10ml of water on low heat, add in sugar till dissolved.  Stir in sweet potato four mixture gradually till thicken. Set aside.
  7. Scoop some yam paste from step 5 in a bowl, sprinkle some fried shallots,  top with few ginkgo nuts and pour some sugar syrup from step 6.  Serve.

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