VEGETABLE YAM RING WITH CRISPY BEE HOON
|250g yam, peeled and sliced thinly||1/2 tsp five spice powder||2 cloves garlic, smashed||Chili padi (optional)|
|15g wheat starch||1 fistful of Chili Brand Rice Vermicelli||1 cup chicken stock||Kecap manis (optional)|
|10g lard or butter||100g assorted vegetables
and legumes, cut into small dice
(e.g. baby corn, baby carrots, beans)
|3 tbs Shaoxing|
|1/2 tbs sugar||2 tbs oil||1/2 tbs fish sauce|
|1/2 tsp salt||3 slices ginger||1/2 tbs sesame oil|
- Steam the yam until soft and mash by hand or with a stand-mixer with paddle attachment. While still warm, add the wheat starch, lard, sugar, salt, and five spice powder.
- Divide into 35g pieces, roll each piece into a short log and join the two ends to form a doughnut. Freeze until solid.
- When completely hard, immerse the yam rings into 200C oil and deep-fry until crispy on the outside.
- With the same oil, deep-fry the Chilli Brand Rice Vermicelli (bee hoon) until it puffs and expands (this should take only seconds). Drain on paper towels to remove excess grease.
- Bring a small pot of salted water to the boil. Blanch the vegetables and legumes until tender and drain.
- Heat the oil and saute the ginger and garlic until aromatic. Add the drained vegetables and saute for 2 minutes.
- Mix chicken stock, Shaoxing, fish sauce, and sesame oil to make a sauce. Braise this sauce with the vegetables for 1 minute.
- Mix cornstarch with enough water to form a slurry, before adding to the sauce with the vegetables. Reduce liquid in pan until it is thick and coats the vegetables like a glaze.
- Line a large platter with the crispy bee hoon, before topping with the yam rings. Spoon the vegetables into the hollows of the rings and drizzle with kecap manis and top with sliced chili padi if desired.
* By: Chef Pamelia Chia