Ingredients
350 grams yam
450 grams radish
300 grams blended rice flour
60 grams wheat starch
900 milliliters chicken stock
50 grams chilli sauce
50 grams hoisin sauce
60 grams shallots
35 grams scallions
30 grams red chilli pepper
80 grams pounded roasted peanuts
30 grams dried shrimps
15 grams dried oysters
4 salted egg yolk
2 salted egg white
25 grams sugar
1/2 teaspoon mixed spice powder
1/2 teaspoon black pepper powder
100 milliliters oil
Preparation
Dice yam into 1.5cm cube.
Grate radish into 3mm thick strips.
Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.
Fry sliced shallots in 100ml oil until brown. Sieve out when done.
In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.
Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it’s heated through.
Add radish and salted egg white and stir well.
Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.
Add sautéed shrimps and oysters, spice powder and pepper powder.
Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.
As it begin to thicken, stir in salted egg yolk.
Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.
Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.
Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce.
