Golden Taro Balls with Oysters


Golden Balls Yam and Oyster

Its the time of the year where symbolic dishes are served during Chinese New Year.

Oysters representing receptivity to good fortune.


One packet large frozen oysters.

Half portion of a large taro


Thawed a packet of large frozen oysters.

Quick rinse over tap water.


Drained and dry on paper hand towel to absorb excess water.

Seasoned with Lawry Seasoned Salt and Paprika powder.

Set aside.

Cut taro into chunks.

Place in a metal plate and steam until softened.

Remove from heat and drain.

In a mixing bowl, mash the steamed taro with the potato masher into a paste.


Seasoned with salt, pepper, sugar and cinnamon powder and dash of superior light soy sauce.

Add one beaten egg white to smoothen the mixture.

With the help of a tablespoon, scoop the taro mixture onto your hand.

Flatten the taro paste and add a large piece of thawed oyster and roll into ball.

Leaving a small portion of the oyster visible.


Deep the taro balls with corn flour, beaten egg and breadcrumbs (in this sequence).

Heat wok with cooking oil over medium high heat.


Deep fry the taro balls until golden brown.

Remove from heat and drain on paper hand towel.

Serve hot with your favourite dipping sauce.


The taro paste helps to keep the oysters succulent without being overcooked nor too dry.



Check out at this link for more interesting oyster dishes.


Shredded Yam Strips Latticed Vermicelli Rolls


Check out this link for my first dish using finely Latticed Vermicelli Sheets.

Here is another dish using these fine delicate vermicelli sheets with fragrant shredded yam strips as the key ingredient.


One medium size Yam (shredded)

A bowl of minced fresh prawns (minced)

10 fresh water chestnuts (chopped)

2 medium size carrots (shredded)


In a large mixing bowl, add all the above ingredients, a teaspoon of sesame oil, a tablespoon of corn flour, superior light soy sauce and one beaten egg and mix well.

15-10-30-13-10-21-663_decoSet aside for about 15 minutes.

Thaw the frozen Latticed Vermicelli Sheets for a short while.

Place a Latticed Vermicelli Sheet on the chopping board and add about two tablespoons of the ingredients to form a roll.

Here’s a diagram on how to prepare the spring roll.

Heat wok with sufficient cooking oil to cover all spring rolls.

Deep fry each Latticed Vermicelli roll until lightly brown on both sides.

Drain on paper hand towel to absorb excess cooking oil.

Garnished with chopped cilantros and serve with your own preferred sauce.



Check out this link for more Rolls Dishes.

Fluffy Yam Rice with Dried Oysters


Dried oysters also a delicacy are commonly used during Chinese New Year because the word “hou si” sounds auspicious in Cantonese.

Surprisingly as I was cleaning up the refrigerator I found about a dozen pieces of huge dried oysters in good condition and decided to cook it for dinner.

Serving for 4 to 5


Half fluffy yam

10 to 12 pieces semi dried big oysters

Medium strip fresh pork loin sliced thinly.

2 cups of rice

2 tablespoons Premium Oyster Sauce

1 teaspoon coarse sugar

1 teaspoon Sesame Oil

1 tablespoon Superior Dark Soy Sauce

1.1/2 bowl home prepared chicken stock


Peeled and diced the yam into cubes.

Soak the semi dried oysters to soften.

Wash the rice and set aside.

In a wok, heat some minced garlic and fry till fragrant.

Add the sliced pork and soaked oysters and mixed together.

When the meat is semi cooked, add the yam cubes and the rice together with premium oyster sauce, sugar and about one and half rice bowl of home prepared stock and mix well.

Leave all the ingredients to simmer for about 5 to 8 minutes.

Adjust the seasoning if required before transferring to the rice cooker to cook thoroughly.

Stir the yam rice in the rice cooker to prevent it from burning.

Once done, leave the yam rice on preheat mode for about 10 minutes before switching off completely.

Preheat the yam rice before serving.

Garnished with fried shallots.


Check out at this link for various methods of preparing rice.

A Basket Made of Shredded Yam


One large yam

5 tablespoons Potato Starch

Lawry’s Seasoned Salt

Cooking Oil for deep frying

2 pieces perforated ladles


Peel and slice yam.

Shred yam into thin strips.

Seasoned with salt sparingly.

Dust with potato starch.

Heat wok over with cooking oil until high heat.

The oil must be sufficient enough to cover the yam basket.

Dip the perforated ladle into the oil to prevent the yam basket from sticking to the ladle during the cooking process.

Line the perforated ladle with yam strips.

Lower to medium flame before immersing the ladles into the oil.

With the aid of the second ladle, press gently over the yam basket and lower both ladles into the cooking oil.

Deep for about 3 minutes or until the yam basket is lightly golden brown.

Remove from the heat and unmould the yam basket and allow to drain on paper hand towel.

Allow to cool and store in airtight container (Lock and Lock)  for use as required.


For more yammylicious recipes, check out here

Seafood Treasure Yam Ring


One ready made frozen Yam Ring

10 -12 frozen scallops

10 -12 fresh large prawns

Two Japanese cucumbers (shredded)


Air fry the Yam Ring until fluffy and fragrant.

Approximately 45 mins to an hour depending on the size.

Details of air frying preparation refer to this link.

Instead of using the whole pieces of the seafood, I have diced them.

Heat wok, add some cooking oil and minced garlic.

Fry till fragrant, add the diced seafood and mix together with drizzle of Chinese cooking wine (Hua Tiao Chiew) and sesame oil.


Include a pinch of sea salt to taste and one half tablespoon of hoisin sauce for more flavours.

Sprinkle some chopped scallions before turning off the heat.

When done transfer into the Air fried Yam Ring and served immediately.

Add to the side of the Yam Ring the shredded Japanese cucumber for additional garnishing.

A close up of the Seafood Treasure Yam Ring.


Interested to prepare Yam Rice, here are the details.

Kung Bao Chicken in Yam Ring


1 ready made Yam Ring

3 pieces fresh chicken fillet (with skin in tact)

1 packet Cashew and Macadamia Nuts

Sliced scallions

8 to 10 pieces dry red chillies (soaked)

10 slices preferably old ginger slices

2 tablespoons Szechuan Peppercorns

Sugar to taste

1 tablespoon Hoisin Sauce


Diced the chicken fillet.

Heat wok, fry the sliced ginger and soaked dried chillies till fragrant.

Add the Szechuan peppercorns and the diced chicken.

Followed by the Hoisin sauce and some coarse sugar.

When the chicken is almost cooked, include the slices scallions.

You may need to add one or two tablespoons of water if the ingredients are dry.

This dish should not have too much gravy.

Alternatively if the gravy is too watery, add a tablespoon of cornflour with water to thicken.

Turn off the heat when done.

Transfer the Kung Bao to a serving dish.

Add the nuts and sprinkle more sliced scallions as garnishing.

Scoop the Kung Bao chicken into the centre of the yam ring and served.

Yam Ring

Air fry the Yam Ring and   for about 45 minutes to an hour until the Yam Ring become fragrant, firmed yet crispy and flaky  and browned.

Brush some cooking oil all over the Yam Ring before air frying.

Flip the ring once during half hour of air frying.


Here’s another Yam Ring recipe but with different ingredients.


Fragrant, Fluffy and Flaky Yam Rings


Yam Ring dish is mostly served during festive occasions and Chinese dinners.

Happy to have found an outlet that provides ready made frozen Yam Rings for a quick dish.

I like the texture of these Yam Rings.

The best way to prepare is to air fry each of them about 45 minutes to get the nice brown colour.

Aside from fragrant, these Yam Rings are also fluffy and flaky.

Here’s the texture of the airfried Yam Ring.

These two pieces of Yam Rings are now ready to be served with different types of ingredients.

Look out for recipes on how to prepare different types of fillings for these Yam Rings.

Where to get these Yam Rings?

Retail Shop: Kwong Cheong Thye

Address: 61 – 63 Lorong 27, Geylang off Sims Avenue

Singapore 388187

Tel: 65-67480128

A stone throw away from Aljunied MRT Station.



Yam Cake


1 medium size Yam

2 bowl rice flour

4 tablespoon wheat starch

3.1/2 to 4 bowls of chicken broth (concentrated)

5 tablespoons of dried shrimps (soaked)

500 gm thinly sliced pork belly

8 pieces dried Shiitake Mushrooms (soaked and diced)

10 shallots finely chopped

2 teaspoons five spice powder

2 tablespoons Superior Light Soy Sauce

2 tablespoons Premium Oyster sauce

1 teaspoon grounded white pepper


Trimmed the yam skin.

Diced the yam into cubes.

Marinate the yam cubes with some sea salt.

Heat the wok over medium heat.

Add the shallots and dried shrimps until fragrant.

Add the minced pork and cubed Shiitake mushrooms.

Stir well for about 5 minutes.

Add the cubed yam to the wok and fry together with the rest of the mixture until it turn brown.

In a separate mixing bowl, add the rice flour, wheat starch and chicken broth and stir until the mixture formed a smooth paste.

Ensure there are no lumps in the mixture.

Add the mixture into the wok bit by bit and stir until all the ingredients form a thick paste.

Add the sauces, salt, pepper and five spice powder, and mix well.

Pour the mixture into rectangular baking dish.

Steam the mixture over high heat for approximately 45 minutes or slightly more.

To check whether the yam cake is fully cooked, place a toothpick into the mixture and if it comes out clean then you can off the heat.

Leave the yam cake to cool before refrigeration.

With this recipe, I was able to pour the mixture into two rectangular baking trays as shown below.

This is the texture of the cooked yam cake.

Trim the yam cake into slices and reheat or panfry.

I normally served the yam cake slices by panfrying with minimal cooking oil.

You can garnished these yam slices with sliced fresh red chillies and cilantros.

Topped with fried shallots.


The wheat starch helped to improve the texture of the yam cake.


Do you wish to learn how to prepare yam puff.

Here’s the recipe details:

Air Fried – Yam Basket with Prawns and Snow Peas


I had such great craving for yam basket last week that I couldn’t wait any longer to get extra ingredients to whip up this dish.

I just took whatever ingredients available from the refrigerator to prepare this simple dish with fresh sea prawns and a small packet of snow peas.


1 Yam Ring

Fresh sea prawns (de shelled and deveined)

1 tablespoon minced garlic

1 packet of snow peas (trimmed ends)


Preheat Mimch AirFryer for 5 minute.

Place the Yam Ring on the gill basket and brush the yam ring with some cooking oil.

Bake for 25 – 30  minutes or until the yam turned golden brown.

Deveined and de shelled prawns. Wash and season with some sea salt and grounded pepper.

Fry the prawns with some minced garlic until the prawns turned opaque. Dish them out and set aside.

Heat oil in the wok over medium high heat and add the minced garlic.

Fry till fragrant and add the snow peas.

Stir fry briefly and add some superior light soy for better flavour.

Stir for another minute and dish out.

Place the baked yam ring on a serving plate.

Place the cooked ingredients into the yam basket and serve.


You can add your own choice of ingredients to suit your taste bud.

Using the Air Fryer to bake the yam ring is highly recommended instead of deep frying them.

I like the fragrance of the yam lingering in the kitchen while yam ring is cooking  in the Air Fryer.

No splitting or splattering of oil.

Overall result, the airfried Yam Basket was crispy yet  firm on the outside and soft and fragrant texture on the inside.

A dish that you can prepare anytime, you don’t have to wait for any special occasion to taste this dish.


Here’s another dish using yam.