Teochew Orh Nee/Yam Paste

 

Ingredients:

300 g. yam (peeled and sliced)

1 shallot (peeled and thinly sliced)

1/2 tbsp. lard oil

1 tbsp. granulated sugar (taste for sweetness of your preference)

Gingko Nuts, cooked (for garnishing)

1/3 cup coconut milk

Pinch of salt

Methods:

1. In a steamer, steam the yam slices until soft.  In a blender puree the yam until smooth and set aside.
2. In a heated saucepan add lard oil, and fry the sliced shallots until golden brown.  Strain to obtain the shallot oil and set aside.
3. In a clean heated wok, add 2 teaspoon of shallot oil.  Add the yam paste and stir until the yam has absorbed all the oil.  Add sugar and continue to stir until the yam paste has turned smooth and glossy from the infusion of the shallot oil.  Taste for sweetness of your preference, and add more if needed.  Remove yam paste into a bowl and set aside.  
4. In a small saucepan over low heat, add coconut milk and a pinch of salt.  Stir to combine until it starts to bubble at the sides.  Turn off flame once this happens as overcooking the coconut milk will create unnecessary oil on top.
5. To serve, scoop the yam paste into individual serving bowls and smooth the top with the back of a spoon.  Top with gingko nuts.  Drizzle coconut milk over the top.  Let's enjoy!

This recipe is adapted from 'The Silver Chef' by Jennifer Li with adjustments to suit my cooking preference.