Friday, May 6, 2011

Lunch at Yamisu Tea House (真功夫) at Premier 101

Just woke up from afternoon nap and changed the fish aquarium water. It has been more than two weeks since I did the cleaning and changing water. Luckily all the fishes are still healthy and swimming happily or I would be feeling real guilty for being lazy. Here is the post for the day - Lunch at Yamishu Tea House at Premier 101.


Sea cucumber soup


This is my share of seacucumber soup - so yummy


Steam fish - always my favourite


Fried sambal belacan ladies fingers

Fried Yam Puff (Wu Kok) before we started off with our lunch - taste is superb very nice.

Here's the recipe for the Fried Yam Dumpling (Wu Kok) found at:
http://hochiak.multiply.com/

Yam Dumpling (Wu Kok)

Skin Ingredients (A)
600gm Yam, cubed
500gm Cooked Wheat Starch (tang mein fun), collide 270gm hot water with 250gm wheat starch.
250gm Shortening
Some Salt

Filling Ingredients (B)
300gm Diced Char Siu Meat
2 Dried Mushrooms ,diced
110ml Water
1 tbsp Sugar or to taste
Pinch of Salt
1 tbsp Oyster Sauce

3 tbsp Potato flour (mix with some water to form starch solution)

Method

Sliced yam and cut into cubed, put on steamer and steam for about 40 minutes, remove and press to form paste with knife, add in cooked wheat starch to mix well.
Then add in salt and shortening, knead to form dough, set aside to cool down, keep in fridge for 1 hour.
Use some oil to stir fry all ingredients B except starch solution, saute until fragrant.
Lastly add in starch solution to thicken, pour into bowl and keep in fridge to cool down.
Remove skin dough and filling from fridge, divide into equal portions,
press dough into flat round shape, wrap in filling, gather up edges and press to form half moon shape.
Put into hot oil and deep fried yam dumpling unti golden brown.

Special thanks/credits to/source taken from: http://hochiak.multiply.com/

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