Asian - style Family Appetizer

Triple Treat Yam Platter

Name: Triple Treat Yam Platter
Prep time: PM3.00T
Cook time: PM42.00T
Total time: PM76.00T
Cuisine: Asian - style, Local, Chinese - style, Restaurant

(0)

76Min

Intermediate

Enjoy a perfect family reunion this Chinese New Year with this scrumptious yam platter.

Ingredients

12 servings

1 bunch

Tang Hoon (Glass Noodles)

600 g

Yam

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

Onion

3 tbsp

Oil

Copy

Nutrition Value

Energy

314.02 kcal

Protein

11.34 g

Carbohydrates

54.25 g

Fats

5.66 g

Information per serving

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.

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.

Step2 of 7

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

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 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.

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.

Step5 of 7

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

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

Step6 of 7

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

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 of 7

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

Recipe PDF

With pictures

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Triple Treat Yam Platter

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