叁巴臭豆迷你佛砵
Mini Yam Basket

佛砵材料:

300g芋头
50g澄面粉,加入50ml滚水快速拌匀至熟
40g猪油
½小匙盐
30g白奶油
½小匙发粉
¼小匙五香粉
½小匙糖
4杯炸油

馅料:

5大匙油
100g葱头仔茸
1大匙蒜茸
3大匙虾米,浸软,舂碎
2支香茅,取嫩部位,舂碎
1大匙辣椒糊
1大匙肉类咖喱粉
200g鸡胸肉,切粗粒
100g臭豆,略切碎
1条红辣椒,切粗粒
1粒洋葱,切粗粒

调味料:

½小匙盐
½大匙糖
适量生菜和炸过的米粉,装饰用

做法
  1. 佛砵:把芋头蒸熟至松软,加入其余佛砵材料一起拌匀搓至幼滑,放入冰箱冰冷约2小时。
  2. 取出分成10份,搓圆,放入冰箱冰冷约½小时至略硬。
  3. 取出,手沾上木薯粉,捏成小杯形,放入热油里,用中小火炸至金黄色,捞起,滤干油,待用。
  4. 馅料:烧热油,爆香葱头仔和蒜茸,加入虾米爆香,加入香茅、辣椒糊和鸡肉炒香,加盖转小火煮2分钟。
  5. 加入调味料、臭豆、红辣椒和洋葱炒匀至香,盛在炸好的佛砵里。
  6. 摆在碟里,放上炸米粉和生菜装饰即可。
YAM BASKET

300g yam
50g teng mien flour, mixed with 50ml hot boiling water until just cooked
40g pork lard
½ tsp salt
30g shortening
½ tsp baking powder
¼ tsp five spice powder
½ tsp sugar
4 cups oil for deep-frying

FILLING

5 tbsp oil
100g chopped shallots
1 tbsp chopped garlic
3 tbsp dried shrimps, soaked and chopped
2 stalks lemongrass, tender white part only
1 tbsp chilli boh
1 tbsp meat curry powder
200g chicken breast meat, diced
100g petai, diced
1 red chilli, diced
1 onion, diced

SEASONING

½ tsp salt
½ tbsp sugar
Some lettuce and fried meehoon, for decoration

METHOD

  1. Yam basket: Steamed yam until cooked and soft. Combine with other ingredients and mix until smooth. Chill in the fridge for about 2 hours.
  2. Remove and divide into 10 portions and round up. Chill in the fridge for about ½ hours until slightly firm.
  3. Remove yam dough from fridge, dust hands tapioca flour and shape yam dough into small bowl. Deep-fry in hot oil with medium low heat until golden brown. Dish and drain. Set aside.
  4. Filling: Heat up oil, saute chopped shallot and garlic until aromatic. Add in dried shrimps and saute until fragrant. Add in lemongrass, chilli boh, chicken and stir-fry until aromatic. Cover with lid and stir-fry at low heat for 2 hours.
  5. Add in seasoning, petai, red chilli, onion and stir-fry until fragrant and well mixed. Dish into the fried yam baskets.
  6. Arrange onto serving platter and decorate with fried meehoon, lettuces. Serve.

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