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Recipe: Chaozhou Sugar Coated Yam Sticks  

Here’s a new recipe from Margarita to try at home, another perfect snack to satisfy those cravings.

Chaozhou Sugar Coated Yam Sticks (潮洲反沙芋头)

By Margarita Lee

Margarita Lee

Ingredients:

  • 350g Yam
  • 3 Shallots (sliced thinly)
  • 130g Granulated sugar
  • 2 tbsp Corn flour
  • 1 tbsp Chopped coriander 
  • 150ml Cooking oil 
Photo by Margarita Lee

Method:

  1. Skin the yam and cut into finger-sized pieces (1cm x 8cm). 
  2. Lightly coat the yam with corn flour .
  3. Heat oil in a pan, then deep fry shallots until golden brown. Dish out and set aside.
  4. In the same pot of oil, fry yam sticks on medium heat for about 8 minutes or until cooked. Drain and set aside.
  5. In a separate pan, combine the sugar and water; bring to a boil. Boil until the bubbles decrease in size and the syrup has thickened. Add the fried yam and coat as evenly as possible. After 30 seconds, turn off the heat and continue coating for another minute. The yam sticks are ready when they crystallise in open air upon removing them from the pan. 
  6. Garnish with fried shallots and chopped coriander.

Check out more of Margarita’s recipes on her FB @ Umummy Food

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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