Recipe Ingredient
- 1 Yam
- 150g dried prawns
- 300g waxed pork
- 1 tablespoon minced garlic
- 3 rice bowls rice flour
- 6 rice bowls water
- 2 teaspoon five-spice powder
- 1 1/2 teaspoon salt
Instructions
- To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler.
- Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will 'hold' the structure of the wu tau koh and give it texture.
- Next, chop dried prawns and half kati of waxed pork into a mince.
- It is best not to chop the dried prawns and waxed pork too finely if you want to add a bit of `bite´ to the yam cake. It is nice to chew on bits of prawns and meat when eating wu tau koh so that you don´t feel like you´re only eating flour and nothing else.
- Stir fry all that shredded yam, minced meat and dried prawns in a fair amount of oil and one tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen.
- Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with six rice bowls of water. Flavour this mixture with two teaspoons of five-spice powder and 1½ teaspoon of salt.
- Then pour the shredded yam, rice flour and water into a flat round metal tray measuring 45cm in diameter and 6cm deep. Use your splayed fingers to mix the shredded yam so that they do not clump.
- Then put the baking tray in a big wok filled with water and steam for one hour over a large fire. A charcoal stove is preferable because it imparts a certain flavour to the wu tau koh.
