Ingredients
50g minced pork
200g yam, cut into thin slices
1 tsp five spice powder
1 cube preserved red bean curd (nam yee) mixed together with a spoon
1 tsp Shao Hsing Hua Tiau wine
1 tbsp oyster sauce (or to taste)
1 tsp dark soya sauce
150 ml water (more if needed)
Method
1. Deep fry taro till almost golden brown and set aside.
2. Heat wok with some oil and other ingredients except water and taro.
3. Fry till fragrant and then add water and taro. Let it boil and simmer for about 10 to 15 minutes or till yam is soft.
4. Add spring onion and parsley. Serve Hot.
Recipe source: alicecozycorner
Photo source: alicecozycorner
50g minced pork
200g yam, cut into thin slices
1 tsp five spice powder
1 cube preserved red bean curd (nam yee) mixed together with a spoon
1 tsp Shao Hsing Hua Tiau wine
1 tbsp oyster sauce (or to taste)
1 tsp dark soya sauce
150 ml water (more if needed)
Method
1. Deep fry taro till almost golden brown and set aside.
2. Heat wok with some oil and other ingredients except water and taro.
3. Fry till fragrant and then add water and taro. Let it boil and simmer for about 10 to 15 minutes or till yam is soft.
4. Add spring onion and parsley. Serve Hot.
Recipe source: alicecozycorner
Photo source: alicecozycorner
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