Recipe
| Yam ( cleaned, diced ) | 300gm |
| Dried shrimp ( soaked, pounded ) | 2 tbsp |
| Chopped Pickled White Raddish | 2 tbsp |
| Five Spice Powder | ½ tsp |
| Garlic ( chopped ) | 2 cloves |
| Oil | 3 tbsp |
Batter ( mixed and strained )
| Rice Flour | 150gm |
| Tapioca Flour | 35gm |
| Water | 600ml |
| Alkaline Water | ½ tsp |
Seasonings
| Chicken Stock | ½ tbsp |
| Pepper | To taste |
| Salt | To taste |
Garnishing
| Spring Onion ( diced ) | 1 Stalk |
| Red Chilli ( chopped ) | 1 nos |
| Fried Shallot | 2 tbsp |
| Sesame seed, Chopped Toasted Peanut | 2 tbsp |
Chilli Sauce
| Red Chillies | 4 nos |
| Chilli Padi | 3 nos |
| Garlic | 2 cloves |
| Lime juice | 1 tsp |
| Tomato Sauce | 1 tsp |
| Sugar | 1 tsp |
Methods:
1. Heat up oil, sauté garlic until fragrant.
2. Add yam, pickles and five spice. Wait until the yam half soft.
3. Then, add the batter, seasoning and stir it until half cooked. Taste it.
4. Pour the mixture to steaming tray.
5. Steam with high heat for about 1 hour and 45 minutes.
6. Remove from heat.
7. Sprinkle all garnishing on top and leave cool.
8. Cut into pieces serve with chilli sauce.
9. For the chilli sauce, blend it all together.
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