Re-entering the Kitchen: Steamed Yam Cake

After discovering our common favourite dish (aka steamed yam cake) at Qiji eatery, I was on the spur of the moment to want to whip up this dish at home. So once again, it was scouring on the Internet for a good recipe. I found one that looked very respectable at Kitchen tigress’ blog site. Kitchen tigress’ blog posts are also fun to read btw. Hee hee. (Thank you for the recipe and entertaining post, kitchen tigress! *roar*)

I followed kitchen tigress’ recipe exactly down to a tee. Made my own chicken-veg broth too. This recipe calls for everything to be made from scratch. No kidding and lots of sweat! I spent the better part of an afternoon slaving in the kitchen to produce this legendary yam cake. Blame my hormones. The photos below are glimpses of my hard work. :P

And after everything is done, voila you have a nicely steamed yam cake in a pan. Now, all it needs is just some embellishment to entice all who might lay eyes on it….

Embellishment option 1: Garnish with fried shallots, spring onions and chilli padi. Shiok!

Embellishment option 2: Drizzle some home-made sweet sauce onto the yam cake. Try to drizzle in a stylo-milo manner. Something like the French ya. :) Before I get carried away, I must also thank the owner of ‘bits of taste’ for sharing her recipe on making sweet sauce for the yam cake. The recipe was simple and the sweet sauce tasted just spot on.

Verdict: On its own, it is pure food! Umami is great. Goes well with either the light garnishing or sweet sauce. Yang said it was just okay. *sigh* Hannah loved dipping the yam cake into the sweet sauce. She looked at me in the eye and said “thank you, mommy, for cooking” :) :) It’s all worth it, baby.