Vegetarian Wu Kok/ Yam Puff

(Makes around 16 - 18 pcs)

Yam Dough Ingredients:

600g Yam

115 wheat starch

1 tsp baking powder

1/2 tsp five spices powder

1 tbsp sugar

1/2 tsp salt

115g Vegetable shortening

1/2 tsp Ammonium Bicarbonate 

210 boiling water

Filling:

3 tbsp canned green peas

6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)

200g vegetarian layer meat or veg. roasted pork belly (chopped)

3 Chinese mushroom (soaked, chopped)

3 water chestnuts (chopped)

Seasoning:

1 tsp salt

1/2 tsp five spices powder

1 tbsp vegetarian oyster sauce

1/2 tsp pepper

Method:

1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.

Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. 

Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

Vegetarian Fried Carrot Cake/ Chai Tow Kway

(Served for 2 persons)

Steaming the cake~

200g grated radish

450ml water

1tbsp wheat flour

1 tbsp corn flour 

1/2 tsp salt 

150g rice flour

2 tsp vegetable oil

200ml water

1) Put radish in a pot with 450ml of water. Bring to boil over high heat. Reduced to low heat & let it simmer till radish is soft - about 5 mins. Turn off & remove lid & put aside.

2) In another pot, mix all the flours, salt, oil & 200 ml water. Stir till smooth & add in the water from radish. Continue to stir in medium heat till creamy then add in radish.  Reduce heat to low once the batter thicken. Pour into 19cm round pan or plate. (I'm using those metal plate for steaming). Smooth top.

3) On high heat steam for around an hour (I did add water in between 40 mins, do check to avoid water dries out) or toothpick inserted came out almost clean. Leave to cool and refrigerate overnight. Cut into cubes or bite-size.

Frying the cake per portion (1 person)~

2-3 tbsp chai poh (preserved turnip) - washed & drained (may add more!)

Bean sprouts as much as u like

Light soya sauce to taste

Vegetarian sambal belacan to taste

1 egg (beaten)

1) Heat up non-stick wok or hcp with some oil. Then add in 1/2 of the steamed cake & fried till golden brown. Turn it over and drizzle some oil & cook till golden brown as well. Stir on lightly to check.

2) Add in chai poh & few dash of soya sauce & stir thoroughly. May add some oil if looks dry. Then add in beaten eggs to cover the cake. Turn over when eggs is golden brown.

3) Add in sambal & stir thoroughly. Followed by bean sprouts. Mixed well and it's ready.

4) Garnished with cilantro/parsley. Enjoy!