Teochew Orh Nee Recipe

Start by steaming 650g of chopped yam in a wok for 25 minutes. After 25 minutes, the yam will turn soft. Remove the yam. Once the yam is soft, add them into a blender and blitz them you get a yam paste or purée. 

Steam 150g of pumpkin or butternut squash, chopped into chunks and a handful of gingko nuts for 15 minutes.

After the butternut squash has softened after steaming, use the back of a fork to mash the squash until it looks slightly pasty.

In a saucepan, make some shallot oil by frying 2 chopped shallots in lard oil until the shallots turn golden brown. Strain to obtain the shallot oil. 

In a hot wok, add a few tsp of the shallot oil. Add the yam paste and stir until the yam has absorbed all the oil. Add 2 to 3 tbsp raw sugar. If you prefer it sweeter, simply add more sugar. From here, simply keep stirring and cooking until the yam paste has turned smooth and glossy from the infusion of shallot oil.

At the same time, cook 3 tbsp coconut milk with 1/3 tsp salt until it starts to bubble at the sides. Turn off flame once this happens as overcooking the milk will create unnecessary oil on top.

To serve, simply pour the yam paste into a bowl and garnish with some of the butternut squash mash and ginkgo nuts. Add a dash of coconut milk and you have a classic Teochew style Orh Nee. 

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