Yam Basket

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YAM BASKET


 


Yam basket or Yam ring is a common dish served in Chinese Restaurants in Malaysia.
The yam basket is served as a bowl and is filled with sauteed vegetables.

A good yam basket should be crispy and fluffy at the same time. The ring is made out of steamed yam and is deep fried. I prefer to make yam basket with a slightly thinner wall but not too thin that they lose their stability when form a ring.  A thinner basket also ensures the yam is properly cooked through. To make the frying easier, I made a mould out of aluminum foil. Dropping the whole ring into the oil will cause the bottom to get burnt easily when it comes into direct contact with wok.

Next, comes the filing. You can have  anything you want for the filling. I love 
filling it with vegetables and chicken.
The crispy yam ring compliments the slightly spicier filling from the dry chillies and to add texture I added toasted cashews.
You can also keep this dish vegetarian. There are many options and it really comes down to a matter of preference.

And right beneath all this is a bed of crispy noodles.

Let's get cooking!


INGREDIENTS

FOR YAM BASKET

- 300g yam/ taro ( skinned, steamed and 
   mashed)

- 5 tbsp wheat starch / Tang ming flour

- 5 tbsp boiling water

- 1 tbsp vegetable oil

- 1/2 tbsp sugar

- 1/4 tsp five spice powder

- salt to taste
 
- Extra wheat starch for coating 


FOR FILLING


- 100g chicken fillet ( cut into small bite sizes)

- 1/2 green bell pepper ( cubed)

- 1/2 yellow bell pepper ( cubed)

- 1/2 carrot ( cut into slices )

- 5 baby corns ( cut into 1 inch length)

- 4 dry red chillies ( cut into 2 inch long)

- 2 tbsp cashew nuts ( toasted)

- 1 medium size onion ( cut into wedges)


MARINATION OF CHICKEN

- dash of soy sauce, pepper and cornflour



FOR SAUCE

- 1 tsp soy sauce

- 1/2 tsp sugar

- 1 tsp oyster sauce

- 1 tsp corn flour

- 2 tbsp water

- salt to taste


OTHERS

- Handfull of vermicelli / beehoon

- Aluminum foil


METHOD

-  Cut yam into thin slices. Steam for 15 to 
   20 minutes or until soft.




- Transfer cooked yam into a big bowl. Add 
   in vegetable oil, sugar, salt and five spice
   powder. Mix well and mash with a potato
   masher. 




- In a separate bowl combine wheat starch &
 boiling water. Mix to form a paste. Transfer
 this paste to the mashed yam. Mix well till
 well combined. Add some wheat starch 
 if dough is too wet. Give a taste if it's well
 seasoned, Place the yam paste in a freezer 
 for about 20 to 30 minutes.
  



- In the meantime, Cut a piece of aluminum   foil and cut a small hole in the center. 
 Set aside




- Once the yam paste is slightly firm and 
  pliable, remove from the freezer. Sprinkle
  work surface with a little wheat starch. 
  Transfer dough to the work surface and
  form a ring.




- Place the yam ring onto prepared 
  aluminum foil, pop it back into the freezer
  for about 1 hour until it is firm for deep
  frying.




- Heat adequate oil so you can submerge
  the yam ring into the oil. In medium - high    heat deep fry beehoon until it expends 
  beautifully and crispy. Set aside on a 
  serving plate.




- Remove the yam ring from the freezer and
  coat with wheat starch. Place the yam ring
  with aluminum foil onto a ladle and slowly
  submerge into the hot oil. Do not bring it 
  out until it's completely cooked and golden
  brown. 








- Remove from the heat and place the yam 
  ring onto the fried beehoon.



TO PREPARE THE FILLING

- Marinate chicken with dash of soy sauce,
  pepper and cornflour. Refrigerate for 15 
  minutes.

- Combine the sauce ingredients in a small
  bowl. Set aside

- In a wok, add oil.  Fry dry chillis until 
  crispy. Set aside
  
- In the same oil, saute onions until
  fragrant. Add marinated chicken and stir
  fry until chicken is cooked. 

 
- Stir in the vegetables and stir fry for 2 
  minutes. Pour in the sauce mixture. Mix
  until gravy thickens and well coated.

- Add in fried dried chillies . Mix until 
  combined.




- Pour  into the yam ring and garnish 
  with toasted cashew nuts. 
  Serve immediately.




- Enjoy!


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creation.





  



 




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