Curry Fish Head and Yam Paste (Orh Nee)

Its been a long time since I last posted. Haven't been inspired much to lift the spatula to whip up anything.

Last Sunday was an ambitious one. Not only did my mother placed order for a Fish head Curry - Yes, we chinese loves weird parts!! hahah... But also the famous Teochew dessert Yam Paste.

First of, the photos of the Fish Curry. The fish head were steamed seperately to prevent over cooking and meat of the fish from falling off into million pieces. Vegetables were cooked till its 3/4 done before combining the ingredients to simmer at low heat. This will help blend all flaours.

Ladies Fingers,Bringal(EggPlant) and Long Beans

Steamed Fish Head - Vegetables poured over

Yam Paste (Orh Nee) - This is a popular (famous) Teochew dessert. You can almost bet that it is seen at major celebrations. It is done by first steaming the yam then mashing it (Similar to making mashed potatos) instead of adding butter and milk. Sugar syrup is added and blend to combine. Thank goodness for modern technology. I used to mix them by hand, I would have became Singapore nex popeye since!

Usually served warm with Gingko Nuts and/or Coconut Milk or Steamed Pumpkin. The Gingko Nuts were boiled in honey to soften and make it sweet. This time round, pumpkin is added for the spectacular colour. Honestly, I can't tell the difference if there is pumpkin added or not. I suppose it is a personal preference.

This dessert usually do cost a fair bit if you purchase it from a stall. It does involve alot of manual work but the result is definitely worth the hard work put in.

Yam Paste with Gingko Nuts N Steamed Pumpkin

The last time I made Yam Paste (Orh Nee) was almost 7 years ago, though steps of making it was a little vague but thankfully the results was all the same.

I love everything yam!! haha but this is the only yam dessert I can make. Maybe I should learn to make more yam related dessert!

Till my next post, take care.