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Asian - style Family Appetizer

Triple Treat Yam Platter

0
76Min
Intermediate
Enjoy a perfect family reunion this Chinese New Year with this scrumptious yam platter.

Ingredients

-
12 servings
+

This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 bunch
Tang Hoon (Glass Noodles)
600 g
10 tbsp
Wheat Starch
150 ml
Water
2 tbsp
Shortening
1 tbsp
Castor Sugar
2 tsp
MAGGI® CukupRasa™
0.5 tsp
Five Spice Powder
9 tbsp
MAGGI® Thai Chilli Sauce
1 cube
MAGGI® Chicken Stock Cube
1 tbsp
Dark Soy Sauce
1 tbsp
Sugar
500 g
Chicken Breast
100 g
Pineapple Cubes
0.5 
Green Capsicum
0.5 
Red Capsicum
6 slice
Ginger
6 cloves
Garlic
1 
Onion
3 tbsp
Oil

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Nutrition Value

Energy
311.04 kcal
Carbohydrates
53.59 g
Protein
11.21 g
Fats
5.65 g
Information per serving
Lets Cook

Instruction

76 Minutes
Step1
20 Min
To 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 Min
Add 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 Min
Heat oil and deep fry glass noodles until it puffs up. Drain excess oil and arrange on a large round serving dish.
Step4
5 Min
Shape 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 Min
Mix ingredients (chili sauce, chicken stock, dark soy sauce and sugar) for the sauce and lastly, prepare the topping.
Step6
12 Min
Fry 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 Min
Scoop the topping onto the centre of the yam flower and serve while hot.
Triple Treat Yam Platter

Step1 of 7

: Yam, Wheat Starch, Water

To 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.

Triple Treat Yam Platter

Step2 of 7

: Shortening, Castor Sugar, MAGGI® CukupRasa™, Five Spice Powder

Add 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.

Triple Treat Yam Platter

Step3 of 7

: Tang Hoon (Glass Noodles)

Heat oil and deep fry glass noodles until it puffs up. Drain excess oil and arrange on a large round serving dish.

Triple Treat Yam Platter

Step4 of 7

Shape 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.

Triple Treat Yam Platter

Step5 of 7

: MAGGI® Thai Chilli Sauce, MAGGI® Chicken Stock Cube, Dark Soy Sauce, Sugar

Mix ingredients (chili sauce, chicken stock, dark soy sauce and sugar) for the sauce and lastly, prepare the topping.

Triple Treat Yam Platter

Step6 of 7

: Chicken Breast, Pineapple Cubes, Green Capsicum, Red Capsicum, Ginger, Garlic, Onion, Oil

Fry 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.

Triple Treat Yam Platter

Step7 of 7

Scoop the topping onto the centre of the yam flower and serve while hot.

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