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
- 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。
- 取出分成10份，搓圆，放入冰箱冰冷约½小时至略硬。
- 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。
- 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。
- 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。
- 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-fryingFILLING
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, dicedSEASONING
½ tsp salt
½ tbsp sugar
Some lettuce and fried meehoon, for decoration
METHOD
- Yam basket: Steamed yam until cooked and soft. Combine with other ingredients and mix until smooth. Chill in the fridge for about 2 hours.
- Remove and divide into 10 portions and round up. Chill in the fridge for about ½ hours until slightly firm.
- 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.
- 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.
- Add in seasoning, petai, red chilli, onion and stir-fry until fragrant and well mixed. Dish into the fried yam baskets.
- Arrange onto serving platter and decorate with fried meehoon, lettuces. Serve.
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