Steamed Yam Cake (Taro cake)

One of My 'Must-ask-mum-to-prepare' food

Steamed Yam cake is a traditional Asian savoury cake (known as kuih) that is made with fresh yam (taro) and served with ground dried shrimp, fried onions(shallots), spring onions and fresh chilli/chilli sauce (optional). This has been one of the local's favourites among the Asian countries and it is also one of my 'Must-ask-mum-to-prepare' food when my mum is around.While typing up this post, my mind is filled with all kind of local kuih that I could devour back home. But this purple colour cake should satisfy my craving temporarily.

  The Plain Steamed Yam Cake

The difficulty of preparing this cake is getting the right texture, it should be just firm and slightly sticky (it can't be too soft nor too hard). Mum's version of yam cake always come with her homemade chilli sauce that goes perfectly well with the cake.

 Ground Dried Shrimp (Pan fried)

Homemade Fried Onions (shallots)

I always wonder how mum always get it right because her recipe is always based on estimation only. I guess it all comes with experience. Finally, the easy and fun part is assembling the cake. First, place the cake on the plate then garnish it with generous amount of ground dried shrimp, fried onions(shallots), spring onions and chillies/chilli sauce. 

I need to apologise for not posting the recipe, because mum's recipe is all based on estimation, so if you are interested in savouring this mouth watering cake, why not try googling it online. I'm sure there's plenty of recipes available for you to try =)

After assembling the cake (without the chilli sauce)

After assembling the cake (with chilli sauce)

Hope this post will give you some inspiration for your next visit to the kitchen!

Next time, I will try to prepare this cake myself too.

Truffle Potato Souffle

“My idea of heaven is a great big baked potato and someone to share it with.” (Oprah Winfrey)

Still on my truffle fever, I came up with this Truffle Potato Souffle recipe. It's just another affordable way to enjoy truffle. Thanks for my friend (Sydney Indulgence) that gave me the idea of baking potatoes with truffle oil. It's ridiculously easy to make, the truffle oil is a great alternative to add that exceptional earthy flavour to the potatoes.

I found that truffle goes really well with cheese too, the flavours of the two really complement each other.This simple potato and cheese dish is perfect as an entree, breakfast or just as snack/light eat.

Truffle Potato Souffle ( Serves 3)

Ingredients

-  3 desiree potatos (sliced thinly)

-  4 eggs

- 1/2 cup full/light thickened cream

- Melted butter

- Truffle oil

- Parmesan Cheese/grated cheddar

Method:

-  Mix a little truffle oil with the melted butter.

-  Mix egg and thickened cream. Whisk until combined.

- Brush the souffle dish with the truffle butter.

- Pre heat the oven on 160 celcius.

- Layer 2 slices of potatoes and brush with the truffle butter, sprinkle some parmesan/grated cheese on top and add in the egg mixture. Repeat until souffle dish is full. Add more parmesan/grated cheese on top.

- Place the potatoes in oven and bake for 15-20 minutes or until cheese is golden brown and puffy.