Friday, 13 February 2015

年年有余 ~ Yam Fish in Sweet and Sour Sauce




食谱取自 新新饮食@ 94

年年有余

材料 A :
500g 芋头
60g 澄面粉
60g 滚水
1张锡箔纸 9 x 5

材料 B ( 馅料) :
1大匙
3g 干云耳 浸软,切小朵)
30g 榨菜 浸淡,切丝 我用咸菜
30g 红萝卜 切丝
2 马蹄 去皮,切丝 我用沙葛
10g 粉丝 剪小段,浸软

材料 C :
80g 罐装黄梨 切丁
30g 青灯笼椒 切丁
30g 红灯笼椒 切丁
30g 炸腰果

调味料 A :
1/2小匙
1/4小匙 胡椒粉
1大匙

调味料 B :
1小匙 素蚝油
1/4小匙  胡椒粉
1/2大匙 面粉

调味料 C ( 拌匀 ) :
3大匙 黄梨汁
2大匙 番茄酱
1大匙 辣椒酱
1/2小匙  
1/2小匙
1小匙 玉米粉
120ml

做法
1 把芋头去皮切片,放入蒸笼,大火蒸30分钟至熟。澄面粉加入滚水拌匀成糊。

2.将蒸软芋头和澄面粉放入大碗中一起压成芋蓉,加入调味料A, 用手搓至均匀细滑,休息20分钟。

3.烧热油,加入其余材料B炒香,加入调味料B炒匀。

4.把芋蓉分成2团,取1份放在锡箔纸上,压成长方形片,铺上炒好的B料,再盖上1份芋蓉整形成鱼状。

5.烧热炸油,转中火放入素鱼(连锡箔纸)炸至金黄色即可捞起,沥干油盛在碟里。

6.留油1大匙,炒香材料C, 加入调味料C煮滚,淋在素鱼上即可。


Recipe source : Yum Yum @ No. 94

Yam Fish in Sweet and Sour Sauce

Ingredients A :
500g yam
60g tang mien flour / wheat starch
60g boiling water
1 piece aluminium foil ( 9” x 5” )

Ingredients B ( stuffing ) :
1tbsp oil
3g cloud ear fungus ( soaked and cut into small pieces )
30g Szechuan preserved vegetables ( zha cai ) ( soaked and shredded ) ( I used salted vegetables )
30g carrot ( shredded )
2 water chestnut ( peeled and shredded ) ( I used Chinese yam )
10g glass noodles  ( cut into sections and soaked )

Ingredients C :
80g canned pineapples ( diced )
30g green capsicum ( diced )
30g red capsicum ( diced )
30g toasted cashew nuts

Seasonig A :
1/2tsp salt
1/4tsp pepper
1tbsp oil

Seasoning B :
1tsp vegetarian oyster sauce
1/4tsp pepper
1/2tbsp plain flour

Seasoning C ( mixed ) :
3tbsp canned pineapples syrup
2tbsp tomato sauce
1tbsp chilli sauce
1/2tsp sugar
1/2tsp salt
1tsp cornstarch
120ml water

Method :

1. Peel yam and cut into slices . Steam at high heat for 30 minutes or until soft . Meanwhile , combine tang mien flour / wheat starch with boiling water and mix well .

2. Combine steamed yam with tang mien pastye , mash and stir until well mixed and smooth . Add seasoning A and knead into a smooth dough. Rest for 20 minutes .

3. Heat up oil , stir-fry ingredients B until fragrant . Add in seasoning B and stir-fry until well mixed .

4. Divide the yam dough into 2 portions . Put 1 portion onto aluminium foil , flatten and shape into an oblong . Spread mixture B on top , cover with another portion of yam dough and shape into a fish .

5. Heat up oil for deep-frying , turn the heat to medium and deep-fry yam fish ( together with the aluminium foil )  until golden brown . Dish and drain .

6. Leave 1tbsp oil in wok , stir-fry ingredients C until fragrant . Add in seasoning C and bring to boil . Pour the sauce over yam fish and serve .



 
And also linked to the event “ Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids Yen from Eat Your Heart Out and  Diana from The Domestic Goddess Wannabe .
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