Tuesday, February 27, 2007

Yam Ring with Meat and Vegetables

I had tried this dish before CNY, and it didn't turn out satisfactory. The yams I used before were small and more like taro, and my ring was thicker and no crispy enough to my liking. So, after discussing with C. and L. about the dish, I decided to try again with the bigger size light-colored yams available here. However, I didn't purchase enough yams, and ended up with a smaller, thinner, and delicious yam ring. Didn't take a picture of the final result as H had cut into it already! So here's a plated picture instead. Thanks GFs for your tips. Used the recipe by Amy Beh


600 yam

90g wheat starch or tang mein fun

50g shortening

50g maragine


2 tsp sugar

1 tsp salt

1 tsp Chinese five-spice powder

1/2 tsp pepper


400g chicken meat, skinned and cubed

Seasoning for the chicken:

1/2 tsp oyster sauce

1/4 tsp sugar

A dash of pepper

A pinch of salt and sugar

2 tbsp oil

1/2 tsp sesame oil

1 tsp chopped garlic

Handful of fresh mushrooms, soaked and cubed

1/2 c water chestnuts, sliced

1 carrot, sliced

1 c baby-corn

deep-fried cashewnuts

Seasoning (combine):

1 tsp oyster sauce

1 tsp sesame oil

1/4 tsp salt

1/4 tsp sugar

1/2 tsp chicken stock granules

A dash of pepper

1/2 cup water or stock

1/2 tsp corn flour

Steam the yam until cooked. Mash the yam and add shortening, seasoning and wheat starch. Mix thoroughly until mixture becomes a paste and does not stick to your hands. Chill in the refrigerator for 30 minutes.

Remove yam paste and shape into a ring. Deep-fry the ring in hot oil until golden brown. Deep-fry the beehoon until crispy. Dish out and place on a large plate. Place the deep-fried yam ring over the crispy beehoon.

Heat oil and sesame oil in a wok, saute garlic until fragrant. Add the seasoned chicken and stir-fry well. Stir in mushrooms and the rest of the ingredients. Mix in combined seasoning.

Bring to a boil then simmer for one to two minutes until the gravy turns thick. Pour the mixed vegetables into the yam ring and serve the dish immediately.


Little Corner of Mine said...

Yum, it sure looks very crispy! I want a piece too!!

East Meets West Kitchen said...

Thanks C! Yeah, maybe I make it for you one day! ;)

Anonymous said...


Unknown said...

i want some too, have not ate this for donkey ages. make in october and then i can come and learn how to do it.

East Meets West Kitchen said...


I will have the ingredients ready, and you can show me your method, ok? :)