Teochew Orh Nee (Teochew Yam Paste) - 潮州芋泥

Orh Nee is popular in Malaysia and Singapore, Teochew in origin. Traditionally made with lard and shallot oil. However, there is a locally innovated version that uses coconut milk. Orh Nee is a dessert that goes back a long way for my family, my late father was really good at making it. Unlike the other chinese desserts, Orh Nee was not something which we had often. This is probably because it takes quite a bit of time and effort to make. It is also not a dessert commonly seen in the hawker centre dessert stalls too, probably for the same reason as well. 

Time consuming it might be, but definitely no fiendishly difficult as what some propounds it to be. If you are lazy to make and crave for a bite, you can buy it over supermarket then reheat in a microwave for a couple of minutes, thus instant gratification it may provide, but for me to make it on my own brings it much further. So yes, it's definitely worth the effort to whip it up whenever I have a craving and I have some time to spare. It takes an evening and a morning to prepare, so if you have a weekend to grant, why not make your own?

... Have fun!


~ Teochew Orh Nee (Teochew Yam Paste) ~

Ingredients:
500 g yam, diced and steamed
200 g pumpkin, sliced and steamed
12 ginkgo nuts, cooked
400 ml water
160 g brown sugar slabs
5 pandan leaves
1 tbsp sweet potato flour
20 ml water (for mixing sweet potato flour)
2 tbsp sugar
6 shallots
100 ml cooking oil

Methods:
1. Boil 400 ml water with brown sugar slabs, ginkgo nuts and pandan leaves for 15 min.
2. Drain the gingko nuts and keep the sugar syrup aside.
3. Slice shallots, fry it in 100 ml cooking oil until golden brown over medium heat.
4. Off the heat and continue to stir until it turns brown and crisp up. 
5. Mash the yam, add 2 tbsp of sugar while mashing, then another 2 tbsp of the sugar syrup prepared earlier.
6. Heat up the shallot oil under low heat, add the mashed yam paste and stir until well amalgamated.
7. Let the yam paste cool down.
8. Transfer the sugar syrup to a pot, mix 2 tbsp of sweet potato flour in 20 ml water, when the sugar syrup is boiling, turn to low heat and stir in the sweet potato starch gradually.
9. Put a scoop of yam paste in the bowl, add pumpkin and gingko nuts on top. Pour some sugar syrup and served.





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