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Yam Paste (Or-Nee)

 
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kwf
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Joined: 22 Nov 2007
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PostPosted: Wed Jan 02, 2008 10:06 am    Post subject: Yam Paste (Or-Nee) Reply with quote

This is not really a proper recipe, more like what I did. Feel free to shoot qns.



Ingredients:
- Yam (usually I like bigger ones, coz they make better yam paste)
- Shallots (best is to fry your own, oil for frying can be used later). I like to add quite a bit, at least 3/4 rice-bowl so that the yam paste will be fragrant.
- Sugar
- Water

Method:
1. Skin the yam and cut into big slices. Steam them till cook (around 10-15 mins). I always use chopstick to test.
2. Add the cooked yam and some water into a blender and blend until the yam becomes paste-like. Can be a bit watery (like milk-shake texture). There should not be any lumps of yam after blending.
3. Heat some oil in a wok and fry the yam paste. If you have the oil from frying the shallots, that's the best, as it'll add to the fragrance. Keep stirring while frying.
4. Add sugar to taste while frying the yam paste. I always test the sweetness as I go along. You can adjust according to your liking. A general guide is to make it slightly sweeter so that by the time it cool off, it'll taste just nice.
5. Lastly, stir the fried shallots into the yam paste when all the sugar has melted.

Note: As the yam paste will further thicken after it cools off, you should add more water when you blend it or when you fry it. By the time you off the heat, the yam paste should be slightly "thinner" in texture than your desired thickness.

One big yam can make quite a big bowl of yam paste. If you think that's too much, can use half a yam, rather than a smaller one as smaller ones may be harder in texture. Enjoy!


Wai Fun
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Last edited by kwf on Sun Jan 13, 2008 10:52 pm; edited 1 time in total
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Gina
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PostPosted: Wed Jan 02, 2008 10:23 am    Post subject: Reply with quote

Wai Fun

to make good fragant orr nee..try to get the yams from Thailand. It makes alot of difference in the flavour, texture and taste. yummy
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kwf
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PostPosted: Wed Jan 02, 2008 11:38 am    Post subject: Reply with quote

Gina wrote:
Wai Fun

to make good fragant orr nee..try to get the yams from Thailand. It makes alot of difference in the flavour, texture and taste. yummy


Can we get those from the wet markets?
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Gina
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PostPosted: Wed Jan 02, 2008 4:57 pm    Post subject: Reply with quote

Wai Fun

yes. its the certain shape you need to watch out for.
When u use Thai yams, after steaming, it breaks easily and using just a potato masher or fork, it can easily be mashed. No need to use blender.

Yams from Malaysia have more fibers in the flesh. Then the giant yam from China cause a chemical reaction..turns the yam from grey to green!! see stars

how to choose a good yam? Look for that unique peach shape in Thailand yams. Not all Thai yams have the same shape.

this is how the Thai yam looks like..a bit like a peach shape


When you cut it,the flesh is white and has purple streaks all over..that's a good Thai yam. The flesh is firm or hard to the touch. see my photo!


if its off yellow, soft..then its bad. Preferably throw away..cannot be use for making orr nee or it will smell a bit rotten. sad

cut off the large stem on top..and the bottom..only the centre can be used.

yummy

Thailand yams are also a bit more expensive than those from Malaysia or China. Near my place has a small wet market. They sell thai yams but must order! costs $6 per kilo
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Jennifer Quah
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PostPosted: Mon Jan 21, 2008 2:23 pm    Post subject: Reply with quote

Gina, how many yams shld we buy to yield a 4 soup bowls of yam paste? TIA your advice.
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kwf
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PostPosted: Tue Jan 22, 2008 2:09 pm    Post subject: Reply with quote

Jennifer Quah wrote:
Gina, how many yams shld we buy to yield a 4 soup bowls of yam paste? TIA your advice.


Hi Jennifer, not Gina, but hopefully I can help. I cooked with 1 yam to yield the amount in the picture, which comes out to be about 4 rice bowls.
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Jennifer Quah
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PostPosted: Tue Jan 22, 2008 6:46 pm    Post subject: Reply with quote

kwf wrote:
Jennifer Quah wrote:
Gina, how many yams shld we buy to yield a 4 soup bowls of yam paste? TIA your advice.


Hi Jennifer, not Gina, but hopefully I can help. I cooked with 1 yam to yield the amount in the picture, which comes out to be about 4 rice bowls.


Hi, kwf. Thanks for the advice. Looking forward to making this dessert Smile love
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cendrine
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PostPosted: Fri Feb 22, 2008 11:37 am    Post subject: Reply with quote

does supermarket sell these types of yam?
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cendrine
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PostPosted: Fri Feb 22, 2008 12:49 pm    Post subject: Reply with quote

how much sugar and water is needed ?
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kwf
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PostPosted: Fri Feb 22, 2008 2:05 pm    Post subject: Reply with quote

cendrine wrote:
how much sugar and water is needed ?


cendrine, I usually put around 8 tablespoon of sugar. It depends on how sweet you like it to be. I normally put about 6 tablespoon of sugar at first round, stir until dissolve then test the sweetness. It has to be on the sweeter side as the dessert will "lose" its sweetness upon cooling.

As for water, you just add enough to blend the yam. Without water, some blender may get stuck or it's more difficult to get a smooth consistency.

The next round when I make this again, I will try to give a better estimate of measurement.
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lynn_m
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PostPosted: Tue Aug 26, 2008 5:12 pm    Post subject: Reply with quote

is shallot really necessary for this recipe? can I skip it?
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dewitan
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PostPosted: Tue Aug 26, 2008 5:48 pm    Post subject: Reply with quote

Ow.. I never expected that shallot is used for making Or nee. I ate at a restaurant once and there was a fried shallot smell and I asked the waitress to replace it cos I thought they put in the wrong thing. Cheeky grin
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lynn_m
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PostPosted: Tue Aug 26, 2008 6:06 pm    Post subject: Reply with quote

I had this for lunch today dewi.. and loved it.
they serve it with ginko nuts and sea coconut!
yummmmmmmmmmmyyyyyyyyyy

No shallot smell or texture in the one I had, thus my question on skipping the shallot.
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kwf
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PostPosted: Tue Aug 26, 2008 6:10 pm    Post subject: Reply with quote

lynn_m wrote:
is shallot really necessary for this recipe? can I skip it?


You can omit it, np, but the yam paste may not be as fragrant. I suggest you divide the yam paste into 2 portions, try one with and one without to see the difference.
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lynn_m
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PostPosted: Wed Aug 27, 2008 8:29 am    Post subject: Reply with quote

Thks dearie..
will do just that this weekend.
Thanks again for the suggestion.
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wingigi
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PostPosted: Wed Feb 11, 2009 10:59 am    Post subject: Reply with quote

Dear all

I ate yam paste wif honey before...hmmm do u guys noe how to make it? =p
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