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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This dish is abit spicy and peppery. Can be taken at all times, a complete meal IF taken with some vegge. Ingredients:
a |
1 tsp 5 spice |
1 tsp pepper |
2 tsp salt |
2 tsp sugar |
b |
50 g tapioca flour |
300 g rice flour |
c |
300 g taro (skinned, washed and diced) |
6 dried mushrooms (soaked, sliced) |
200 g minced chicken |
40 g dried shrimp (soaked, chopped) |
60g chinese sausages (washed, sliced) |
4 shallots (peeled, sliced) |
garnish |
1 stalk coriander |
1 chilli shredded |
2 tsp sesame seed toasted |
1 tbsp fried shallots |
Directions:
1. 1. Fry dried shrimps and sliced shallots until brown, add minced chicken, chinese sausages to stir well.
2. 2. Add taro into no.1, fry and simmer for 20minutes. add (A) to taste.
3. 3. Pour (B) into a small mixing bowl, adding 300 ml of water to blend. Add no. 2 then stir well.
4. 4. Boil 700 ml water to boiling point, pour it into no.3 and stir vigourously.
5. 5. Scoop the mixture into 4, 4 casserole and steam for 45 minutes to 1 hour. (insert skewer to check doneness)
6. 6. Garnish and server hot
7. *Prepare 3/4 filled with water steamer and bring to boil, if water reaches boiling point and you are not done with your stir-frying, lower the flame. But, do remember to turn to high flame when you start to steam the cake.
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