Sweet Yam Paste "OR NEE" 芋泥
Sweet yam paste is a famous traditional Teochew (Chaozhou潮州) dessert and they pronounce it as "OR NEE". You can find this "OR NEE" popular dessert in all Teochew restaurants and it is served warm with ginko nuts and pumpkin.
Once my friend told me that the original recipe is to be cooked with lard, shallots and lots of sugar and now you can also find another version with coconut milk for softer texture but I still prefer the thick yam paste. Saw this recipe on Sunday Chinese Paper two months ago and I have made some slight adjustment on this Sweet Yam Paste. (Yam or Taro = refer wiki)
600g Yam (skinned and measure 600g)
200g Shallot oil
120g Icing sugar or rock sugar powder (冰糖粉)
1 wedge of pumpkin - steam about 5 mins or till soft, leave cool and cut cubes
**40g Shallots + 300g corn oil or peanut oil
Method:
- Measure 600g yam after skinned and cut to small pieces. Steam yam for 30 mins or till very soft.
- Slice 40g shallots and fry with corn oil until they are brown, dish and drain. Set the shallot oil aside.
- After the yam is cooked and soft, put the hot yam in a good blender or food processor, add in icing sugar and 200g shallot oil ~ blend the yam till very fine and smooth. Add little more oil if the yam paste is not smooth enough.
- Then pour sweet yam paste into a bowl, stir well and return to steaming for another 10 mins.
- Add some pumpkin cubes on top of sweet yam paste before serve.
- Best serve with hot Chinese tea.
Kitchen note: The sweet yam paste can be kept in fridge for 2-3 days or store it in freezer. Store the fried shallots in airtight container and sprinkle as topping on noodles and keep remaining shallot oil for frying meat or vegetables.
I am very honored to receive this Award from Fimere of Aux Delices Des Gourmets. Thank you for very much.
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