{"id":2679,"date":"2012-04-08T12:30:42","date_gmt":"2012-04-08T04:30:42","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2679"},"modified":"2013-05-02T11:58:10","modified_gmt":"2013-05-02T03:58:10","slug":"yam-paste-dessert","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2679","title":{"rendered":"Yam Paste Dessert Or What Teochews Call &#8216;Orh-Nee&#8217;"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Yam Paste Dessert 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Yam-Paste-Dessert-2.jpg\" width=\"650\" height=\"463\" \/><\/p>\n<p style=\"text-align: justify;\">It&#8217;s been my favourite dish at wedding dinners. I always save my stomach for this last dish whenever I see its name pop out on wedding menus. Yummy yum yum&#8230; the savoury taste of (dialectal) roots &#8211; literally!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Yam: 2 (About 800g &#8211; 1kg)<\/li>\n<li style=\"text-align: justify;\">Olive oil: 150g<\/li>\n<li style=\"text-align: justify;\">Coconut cream: 100g<\/li>\n<li style=\"text-align: justify;\">Salt: a pinch<\/li>\n<li style=\"text-align: justify;\">Sugar: 150g<\/li>\n<li style=\"text-align: justify;\">Gingko nut: 1 small can (200g)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Steam yam for at least 30min till soft. Roughly mash with fork or masher.<\/li>\n<li style=\"text-align: justify;\">Place yam in food blender. Gradually add oil in while blending.<\/li>\n<li style=\"text-align: justify;\">Heat up wok. Place yam into wok and stir in coconut cream.<\/li>\n<li style=\"text-align: justify;\">Add salt and sugar. Stir till dissolved.<\/li>\n<li style=\"text-align: justify;\">Serve warm with gingko nuts.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Yam-Paste-Dessert-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2681 alignleft\" title=\"Yam Paste Dessert 1\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Yam-Paste-Dessert-1.jpg\" width=\"650\" height=\"481\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Yam-Paste-Dessert-1.jpg 500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Yam-Paste-Dessert-1-300x222.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Having a food blender will help to save a lot of effort on the mashing. Unfortunately, I don&#8217;t have one at home. The portion seen here was mashed with a fork first and later worked through a sieve to achieve the smoother texture.<\/li>\n<li style=\"text-align: justify;\">To get an even smoother texture, either use more oil or add water to it. This would produce a slightly runny effect which is what we get in restaurants.<\/li>\n<li style=\"text-align: justify;\">Don&#8217;t add too much coconut cream into the yam paste as the taste of coconut would overwhelm the original taste of the yam.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n8 &#8211; 10 bowls.<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2679\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>It&#8217;s been my favourite dish at wedding dinners. I always save my stomach for this last dish whenever I see its name pop out on wedding menus. Yummy yum yum&#8230; the savoury taste of (dialectal) roots &#8211; literally!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,103],"tags":[44,226,52,209],"class_list":["post-2679","post","type-post","status-publish","format-standard","hentry","category-chinese","category-dessert-foodrecipes","tag-chinese-new-year","tag-stir-fried","tag-teochew","tag-yam"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2679"}],"version-history":[{"count":22,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2679\/revisions"}],"predecessor-version":[{"id":2683,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2679\/revisions\/2683"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}