For a spot of comfort, turn to the traditional goodness of steamed yam cake. DORIS YOUNG shares her recipe.
Steamed yam cake.
Serves 6-8 INGREDIENTS 4 tbsp vegetable oil 1 tbsp chopped shallots 70g dried shrimp, soaked for 15min and chopped 8 large dried mushrooms, soaked for 15min and sliced 200g yam, diced 2 tbsp light soya sauce 2 tsp salt ½ tbsp pepper 300g rice our 1 tbsp tapioca our 1 litre water 1 tbsp sesame seeds ½ cup chopped spring onions ½ cup fried shallots 1 tbsp chopped red chillies
DIRECTIONS 1 Heat the oil in a pan and fry the shallots until fragrant. Add the dried shrimp and fry for 3min until fragrant. 2 Add the mushrooms and fry for 5min. Add the yam, light soya sauce, 1 tsp salt and the pepper, and fry for 10min. Remove from heat and set aside. 3 Sift the rice our into a casserole dish or round cake pan. Mix in the tapioca our, 1 tsp salt and the water. 4 Stir in the yam mixture. 5 Steam for 20min. Cool and top with sesame seeds, spring onions, fried shallots and chillies.