Simplified Recipe: Teochew Yam Paste w/ Gingko Nuts 潮州白果芋泥 Chiu Chau Dessert: Orh Nee | Orh Ni
Вставка
- Опубліковано 25 кві 2019
- Teochew cuisine (also pronounced as Chiu Chow/ Chao Zhou) is food from the Chaoshan region in China Guangdong province. Teochew cuisine is quite similar to Hokkien (or Fujian) cuisine because of the similarities of the cultures and even language of these dialect groups, even though Teochew cuisine is somewhat influenced by Cantonese cuisine in terms of style and technique used. Compared to Hokkien cuisine, Teochew food is usually prepared with the intention of bringing out the freshness of the ingredients used. Case in point would be steamed pomfret and their cold crabs.
Taro paste with gingko nuts is a traditional Teochew dessert that many Singaporean Chinese absolutely love - whether they are Teochew or not. We usually only get to enjoy this dish at wedding dinners or when we dine in some restaurants. For this dish, the yam and then mashed. Pumpkin is added for sweetness (I think also for the colour because yam looks so boring on its own :p) To give the dish extra fragrance, lard (super sinful!!!) or fried onion oil is added. Instead of sweetening this dessert dish with water chestnut syrup, Roland used brown sugar instead. Gingko nuts are a must for this dish because they add a very yummy texture difference to this dessert. Traditionally, I believe coconut cream wasn't added but in Singapore, our yam paste is usually laced with a lot of coconut cream so don't badger us, okay :). This was done according to what we have eaten in Singapore. By the way, although we call this yam paste -- this is not really a sweet potato paste because in Singapore, taro is widely known as yam - although I know that in the US, yam is widely known as sweet potato. Both sweet potato and taro are both roots, they are actually different types of plants. Oh by the way, I just read that in Polynesia, taro is enjoyed in somewhat similar way too. How awesome! If you have never tried this dessert before, perhaps you can try to make them and enjoy it with your family.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
UA-cam: / spicenpans
Facebook spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 5 - 6 pax
500g of taro - steam til soft then mash them w/ 50g of brown sugar
1 can of gingko nuts - boil in 200ml of water w/ 3 tbsps brown sugar
250ml of coconut milk (add 1/3 tsp of salt and bring it to a gentle boil)
150g of pumpkin (steam until soft & mash it up)
Note:
Use some cooking oil to fry the taro into a smooth dough. You can also use shallot oil or lard instead.
Once you have made the taro into a smooth dough, add coconut milk to make the dough into a smooth paste. Alternatively, you can just serve them separately and let your guests do it themselves.
===
If you like this recipe, you might like these too:
Sago Pudding w/ Gula Melaka 椰糖西米露布丁 Yummy Dessert
• SUPER EASY Sago Puddin...
Thai Red Ruby Dessert
• SUPER EASY: How to mak...
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers! - Навчання та стиль
Just made it. This dessert is close to heart as I'm teochew. Tastes absolutely delicious. Thanks so much for the recipe!! My parents loved it as well. Gonna make for my grandparents soon!
Glad that your parents love it. Hope that your grandparents will love this too. Thanks so much for using our recipe 🤓
Thank you for sharing. This dessert has always been my favourite and this comes at the right time for me to try out on the 1st day of CNY. Wishing you n your family a happy 牛 year
Thank you! I have been waiting for this recipe.
You're most welcome, Nasi L. :)))
Thanks for sharing. This is one ofmy fave dessert.
Hi Roland. This is one of my favorites dessert. Will definitely made this over weekend. Thanks for the simple but wonderful recipe. Have a good weekend
Thank you so much, Simon. Hope you'll enjoy this orh nee recipe :))
Spice N' Pans 😋 l'm a Teochew so loves it when my mum make it.👍🏻
Yummy. Thanks for sharing. Making for Xmas. ❤
I've only had this once and it was my big bro's wedding. His wife is Singaporean Chinese and they had a two part ceremony, the first part was traditional and the second part was modern. And during the cake cutting part of the reception, I was so excited and looking forward to the cake but was so disappointed when they served this instead at each table. I kept thinking, what the heck, what's with this mush? I begrudgingly tried it and was very very shocked at how good it was. I thought that it was the perfect dessert.
Yummy my fav dessert! Thanks for sharing. Which type of yam to choose?
Thank you so much for your recipe, gonna do this for my employer here in Hong Kong🙏🙏🙏🙏🙏
You’re most welcome. Happy cooking
Seems yummy. Will try. 🔥👍
Happy cooking Alan :)))
thank you so much for sharing this! i live in LA and crave this all the time but haven't found a restaurant that serves orh nee... but now i can make this myself :")
Hehe, happy cooking Louise :)))
This restaurant serves it. Seafood Village, 684 W Garvey Ave, Monterey Park
Gosh i live overseas and i miss it sooooo much
Oh my favorite dish 😆
High five, Margaret :)))
A very delicious & yummy dessert! Must try. Happy Labour Day, Sir. 😋👍😀😄😆
Thank you so much Suit Mui. So sorry for our late reply. Have a great weekend!
This stuff is so good. Hard to stop at 1 bowl:)
You're right, Ange. Always gotta resist the urge to get a second. :ppp
Hi how to assemble the yam paste u didn't show on your video. Waiting for your reply. Thank you
Love it when it is soaked in coconut milk.
Gotta try this when corona disappears I just came to know about this dessert
Hou meaaa..i love it 😋👍
Thank you so so much, Olympic Kitchen HK 🤓🤓🤓
@@spicenpans Your Welcome Si Fuk 🤩👍
Hi Spice and Pans. I would like to request a recipe. Din tai fung has a green jalapeno stuffed with mince meat dish served with some nice savoury brown sauce. Any idea how to make that dish? The combo of the green peppers and the brown sauce is really good. 😋
Yum. Just saw the pic on the net. Okie. We shall go DTF this weekend to try the dish out. 🤓👍🏻👍🏻 thanks so much for your request 🤓🤓
I was wondering if it was possible to use ghee instead of lard?
Looks delicious !! I thought you were going to show how to assemble the dish...
Hahaha...opps, you caught that. We were distracting by something and forgotten to film the last part. LOL!! Sorry about that :))
@@spicenpans ... hahaha. Its okay. It happens ✌
what is the water coming out of the yam paste ?
Can use a normal stainless steel pan to fry ? Will the paste stick to the pan?
👍👍
Maybe you can try shallot oil? I saw some ppl using it for Yam paste and it’s seem more fragrant.
Good suggestion. Thanks for the good idea, Vicky 👍🏻👍🏻👍🏻
I thought taro is smaller and different from yam.is that the same?
May i know the brand and model of your food processor?
Hi Luchi. That’s a Magimix 4200xl. It comes with a 20 year warranty. It’s your food processor for life!
I don’t have gingko nuts and is not available here so can I skip it out for this recipe?
Yes you can. It just adds texture
Fry some shallots before adding the yam. It’s more Teochew and more fragrant.
Ah yo
Haha personally I think lard may be healthier than commercial oil
You're very right, Luv2 claw. That's what we learnt too from reading.
First!
Heheh, thank you so so much, Yin Ching/Dave Tan :))))
Not nice to eat
Thank y9ou so much, Kim Yeng. Have a great weekend!