Thank you very much to the owner of the blog Kitchen Chaos for the amazing Yam Ring receipe!
I'm glad i found you and the all the receipes you have in your blog. I cant wait to try the Yam Ring and i'm sure it would turn out great! Several years ago i made this recepie but with out the alluminium foil and of course some of the ingredients were diffrent too.I will try this receipe this weekends, inshaAllah. Hmmm...this is one of my favorite dishes!
INGREDIENTS:
dapted from Sinner @
The Waitekere Redneck's Kitchen
Makes 3 yam rings (~280g each) or 2 yam rings (~420g each)
600g yam
10 tbsps wheat starch
10 tbsps boiling water
1 tsp salt
2 tbsps vegetable shortening
1 tbsp sugar
1/2 tsp Chinese 5-spice powder
1 handful dried glass noodle
enough oil for deep frying - See more at:
http://lengskitchen.blogspot.com/2013/02/crispy-yam-ring-with-kung-pao-chicken.html#sthash.2UDcQla4.dpuf
600 gms yam
10 tablsp wheat starch
10 tablsp boiling water
1 tsp salt
1 tablsp vegetable shortening
1/2 tsp Chinese 5-spice powder
1 handful glass dried noodles (suhoon)
oil for deep frying
METHOD:
1. Peel the yam and cut them into chunks
2. Bring the yam chuncks to steam in a steamer basket for 15 minutes until soft. Remove from
heat and transfer to bowl and mash the yam using a potato masher.
3. Place
the what starch in a bowl. Bring some water to a rapid boil. Measure and add 10
tbsps of hot boiling water to the wheat starch. Spend a little time mixing it
until the water is well incorporated. Add this wheat starch mixture, salt,
shortening, sugar and the 5-spice powder into the mashed yam. Mix with the
potato masher until they are well combined.
4. Separate the dough into portions. I'll have the dough
weighed and divided into 3 equal portions
5. With each portion, roll, flatten and shape the dough into a strip using just
your hands - thickness depending on your personal preference and length
according to the size of the yam ring you are aiming for. Stand the strip up
(make sure it is stable) and connect the ends.
6. To make the deep frying
easier, I have the yam ring rested in a handmade basket made out of the
aluminium foils. The idea came from the original recipe in which Sinner had
used an aluminium pie dish with some holes made. I just tweaked it a little
making my own basket with layers of foils. And to make lowering and removal a
little more easier, I secured two opposite ends with the butcher's twine just
so I can hold them safe and sound. Place the yam ring into the basket and leave
to chill in the refrigerator for at least an hour. This is when you can pack and
bring the extra yam ring(s) to freeze for future consumption.
Crispy Yam Ring with Kung Pao Chicken 佛砵宫保雞丁
(A) Crispy Yam Ring 佛砵
Adapted from Sinner @
The Waitekere Redneck's Kitchen
Makes 3 yam rings (~280g each) or 2 yam rings (~420g each)
600g yam
10 tbsps wheat starch
10 tbsps boiling water
1 tsp salt
2 tbsps vegetable shortening
1 tbsp sugar
1/2 tsp Chinese 5-spice powder
1 handful dried glass noodle
enough oil for deep frying
1. Peel the yam and cut them into chunks.
- See more at: http://lengskitchen.blogspot.com/2013/02/crispy-yam-ring-with-kung-pao-chicken.html#sthash.2UDcQla4.dpuf
Crispy Yam Ring with Kung Pao Chicken 佛砵宫保雞丁
(A) Crispy Yam Ring 佛砵
Adapted from Sinner @
The Waitekere Redneck's Kitchen
Makes 3 yam rings (~280g each) or 2 yam rings (~420g each)
600g yam
10 tbsps wheat starch
10 tbsps boiling water
1 tsp salt
2 tbsps vegetable shortening
1 tbsp sugar
1/2 tsp Chinese 5-spice powder
1 handful dried glass noodle
enough oil for deep frying
1. Peel the yam and cut them into chunks.
- See more at: http://lengskitchen.blogspot.com/2013/02/crispy-yam-ring-with-kung-pao-chicken.html#sthash.2UDcQla4.dpuf
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