Triple Treat Yam Platter
76 Min
Sederhana
Ingredients
12
servings
ingredient_quantity
recipe ingredient
1
bunch
Tang Hoon (Glass Noodles)
600
g
Yam
TEST LABEL
10
sudu besar
Wheat Starch
150
ml
Water
2
sudu besar
Shortening
1
sudu besar
Castor Sugar
2
sudu kecil
MAGGI® CukupRasa™
0.5
sudu kecil
Five Spice Powder
9
sudu besar
MAGGI® Thai Chilli Sauce
1
cube
MAGGI® Chicken Stock Cube
1
sudu besar
Dark Soy Sauce
1
sudu besar
Sugar
500
g
Chicken Breast
100
g
Pineapple Cubes
0.5
Green Capsicum
0.5
Red Capsicum
6
slice
Ginger
6
ulas
Garlic
1
Onion
3
sudu besar
Oil
.
Nutrition Value
Karbohidrat
54.25 g
Tenaga
314.02 kcal
Lemak
5.66 g
Protein
11.34 g
Information per serving
Instruction
76 Minutes
-
Step1
20 MinTo make the yam petals, steam yam until tender (for approx. 20 mins), mash and let it cool. In a separate bowl, add boiling water to wheat starch and mix vigorously with a spoon to form a soft dough. -
Step2
30 MinAdd the other ingredients (shortening, castor sugar, MAGGI® CukupRasa™ and five-spice powder) and the mashed yam into the dough. Mix the ingredients and knead the dough. Wrap tightly in cling film and let it rest for 30 minutes. -
Step3
5 MinHeat oil and deep fry glass noodles until it puffs up. Drain excess oil and arrange on a large round serving dish. -
Step4
5 MinShape dough into flower petals and deep fry until crisp and golden brown for 3-5 minutes over medium high heat. Arrange petals to form a flower with a hole in the centre. -
Step5
3 MinMix ingredients (chili sauce, chicken stock, dark soy sauce and sugar) for the sauce and lastly, prepare the topping. -
Step6
12 MinFry garlic and ginger until fragrant then, add onion and fry for a minute over high heat. Add chicken and fry until almost cooked. Stir in the sauce and let it simmer until chicken is cooked. Add in the capsicum and pineapple and fry for another minute. -
Step7
1 MinScoop the topping onto the centre of the yam flower and serve while hot.
