Thursday, December 4, 2008

Spicy Fried Yam Cake


I'm sure many of you have tried fried koay kak, fried sago kuih, and even fried radish cake in the way like fried koay teow. But how about fried yam cake? Followed by my previous post on pan-fried yam cake, 2 days ago I found myself a bit adventurous to make a different attempt. I tried to cook my yam cake similar to fried koay kak. Sound interesting? :P

Spicy Fried Yam Cake:
Serves 2

Ingredients:

1 big plate of yam cake, cut into small cube, pan-fried till crispy
3 cloves of garlic, chopped
2 tbsp of dried shrimps, soaked, drained and coarsely chopped
2 tbsp chopped preserved radish (chai poh, the salty type)
2 handful of bean sprouts
1 stalk of spring onions ( only the green part), cut into 2" length
2 Omega-3 eggs
Canola oil to cook

Seasoning:

1/2 tsp dark soy sauce
1 tbsp light soy sauce
1 tbsp of chili paste

Instructions:

1. Heat 1 tablespoon oil and fry the eggs. Scramble the egg till cooked. Remove and set aside.

2. Heat 3 tbsp of oil, add chopped garlic and fry until fragrant.

3. Add the chai poh and dried shrimps and saute until fragrant. Add chili paste until mix well.

4. Add in the pan-fried yam cake, dark soya sauce and light soy sauce.

5. When well mixed, return the pre-fried eggs to combine.

6. Add in the bean sprout and spring onions. Continue stir fry.

7. Dish out and serve hot.

How does it taste:

The pan-fried yam cake cubes is more solid and firm compared to normal koay kak. However, you can taste the natural sweetness of the yam. If you like yam, I'm sure you will like this. All the ingredients combined very well. Unlike steamed koay kak (just consist of flour, tasteless), the original steamed yam cake already contained dried shrimp, shallots and yam cubes, seasoned with sea salt and pepper. So, overall the fried yam cake is more flavorful. If you pay attention, dried shrimps and preserved radish were added to further enhance the flavor. You'll taste the fragrant in every mounthful. We love it! :) I'm happy it turned out fine.

19 comments:

squall said...

this is the 1st time i heard fried yam cake...i eat fry yam cake before...but use it too fried like koay kak is something new...look intrested...can send 1 plate to me or not??

Little Inbox said...

Oh, Courier service ar? Address pls.

Duckie said...

haha if can courier i wan to place my order too!!!

SimpleGirl said...

LOOKS yummy....u r creative....

Little Inbox said...

Duckie, must eat hot from the wok only got Umpphh la.

SimpleGirl, thank you! :)

worldwindows said...

Eaten before but the surface kind of crusted and is hard and chewy. Mabybe is the fire!

Little Inbox said...

No, WorldWindows, is the skill of making the steamed yam cake. The yam got to be cooked thouroughly and the ratio of flour should be accurate. It's not bacause of the fire.

Criz Lai said...

Satu lagi Foremost! Aikss... haha. Sounds good, looks good, taste must be the best since it's all home cooked. I just hate MSG from hawker food!! Haha :P

http://crizfood.com/

Little Inbox said...

Criz Lai, I want to try the fried Sago kuih like you did too. But still pending. Will copy your recipe, hope you don't mind. :)

daphne said...

oo... i have to tell my grandma this idea! She loves making yam cake!

Little Inbox said...

Daphne, oh, I hope she'll like it.

Food Paradise said...

It looks yummy! Btw..... u have been tagged. Pop over my blog to see the details. lol

Kristie said...

how innovative, i want to eat it also!!!!

Little Inbox said...

Food Paradise, it that the tag on 7 facts? Ok, will check it out.

Kristie, you like yam cake too?

Steven Goh said...

yumm... nice yum. Make sure u cook more and let me test :) lovely and creative.

New Kid on the Blog said...

Looking at this at the wrong time... this really make me hungry la!!! :(

Little Inbox said...

Oh, how to contact you then? Steven?

New kid ar, so late already not going to bed yet ar?

Dora said...

Looks pretty much like fried carrot cake. Think i would love it too since it's spicy. Hope u have a nice weekend!

Little Inbox said...

Hi Dora, thanks. You too!

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