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Yam Basket with Vegetable Salad
(Cooking time 15 minutes, 2 baskets)
Yam
basket with vegetable salad
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Shred yam (400 g) into thin strips, dry them with paper towel and
then season with salt
and pepper, five spice powder to taste.
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Add 1 tbsp of
corn flour.
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Toss and mix well. Place the strips in a
deep ladle.
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Use a smaller ladle to pressing them against the walls of the bigger
ladle to get its shape.
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Dip in hot oil over high heat for
30 seconds, then over medium fire
and fry
for 4 minutes, or till golden.
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Remove the yam basket and place it on a paper towel to cool.
Meanwhile, prepare
the yam contents.
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Making of yam basket.
High heat deep frying for 30 seconds, then lower to medium
heat to fry for another 4 minutes |
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For contents of yam basket
Ingredients
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100 g fresh shrimp, seasoned with
salt and pepper
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5 water chestnuts, chopped coarsely
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5 button
mushrooms, quartered
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1/2 green capsicum, diced
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1/2 red capsicum, diced
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50 g cauliflower, diced into florets
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5 baby sweet corn, diced
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1 tsp chopped garlic
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1 tbsp
soy sauce
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2 tbsp corn flour, 1 tbsp soy sauce,
1 tsp sesame oil in 50 ml water,
corn flour mixture
Method
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Fry garlic till fragrant.
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Fry shrimps briskly (30 seconds)
over high heat.
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Add all the vegetables, stir fry for 1 minute.
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Add the corn flour mixture to thicken
the fried ingredients.
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Dish out and array mixture in yam basket.
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Surround the yam basket with deep
fry glass noodles and shred of lettuce.
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Serve hot to enjoy the crispy yam
basket, too.
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Chili and Vegetable Pickle
(Cooking time 5 minutes)
Ingredients
- 3 cucumbers, slice into 2 cm lengths
- 1 cup small onions, halved
- 1 cup of cauliflower, dice
- 1 carrot, slice into length of 2 cm
- 6 fresh red chilies, slit into halves
- 6 fresh green chilies, slit into halves
- 2 tbsp finely shredded fresh ginger
- 1 stalk
lemon grass
- 2 cups rice vinegar
- 2 tbsp sugar
- salt to taste
Chili and vegetable pickle
Method
- Dry ingredients 1 - 7 in an airy place.
- Heat oil and fry the ground ingredients till
fragrant.
- Add lemon grass, vinegar, salt and sugar to
taste.
- On boiling, pour it into a porcelain bowl.
- Let cool. Put in all vegetables, mix well and
keep overnight for better taste.
- It tastes even better if kept in refrigerator,
as the vegetables become crispier.
- Can add coarsely grounded peanuts when served.
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