Yam puffs!!!

Here's the Yam Puffs recipe that I promised to post up earlier; along with the various pictures of Yams, sweet potatoes, etc. Everyone liked this recipe so much that there was a "guessing game" going on that night- to guess all the ingredients! LOL. *_* Thanks for the compliment, Andy and Han- that this is one of the best dishes I've made! & Danny for saying that its "restaurant-like!". *grin* ;) Anyways, anything "fried" and crispy is always nice, right!?

SMALL TARO

LARGE TARO

called "RED YAMS" in the US ( but in singapore, we call it sweet potatoes)

YAMS (PURPLE)

ok, now that we're on the same page, check out the picture of LARGE TARO! that is what we'll be using for this recipe!*wink*

ingredients: (filling)

anything goes! mixed vegetable, turnip, veggie beef bits, mushroom, garlic

seasoning: pepper, sesame oil, soy sauce

thickening: corn flour, water

Method: Filling: Heat up the wok with oil and fry minced garlic till fragrant. Add in the rest of the ingredients and seasonings. Stir fry thoroughly before adding thickening. Dish up and keep aside.

we made it into different shapes...and they didn't fall apart while frying! Variation: add the filling over the top of the empty taro ring or heart.

Skin-ingredients:

wheat starch, 40g + boiling water, 40g, Yam, steamed, 150g, sugar, 1 dsp, 5 spice powder, 1/2 tsp, lye water, 1 tsp, oil, 1 tsp, pepper, dash, baking powder

Method:

Skin: pour wheat starch in a bowl. Add boiling water to form a dough.Mash steamed yam in a bowl. Add in cooked wheat starch dough and knead evenly. Add in remaining ingredients and mix well. Divide dough into small portions and enclose each with filling. Deep fry yam puffs until golden brown.

ENJOY!!!!