Yummy yammy mash
150gm gingko nuts
1/3 cup peanut/vegetable oil
Cut yam into chunks (approx. 1 x 1 x 4 cm).
Add just enough water to cover the yam. Cook in a covered pot over high heat. Once boiling, uncover a little and simmer for about 20 mins over low heat, (or until soft).
Slice shallots. Fry shallots in oil. Remove shallots from oil when it starts to turn golden brown.
Shell gingko nuts. Boil nuts in water for 10 min. Remove & run in cold water to remove skin. Using a toothpick, remove the “centre” of the gingko nuts. (CNi’s Tip: poke from the sharper end of the nut)
Once yam is soft, do not drain water. Mash the yam & let it sit for 5min. (Till water is absorbed).
Add yam to oil in wok and slowly “fry” the oil into the yam over low heat. 2 min. (Add oil in 2-3 batches)
Boil the gingko nuts in water (till nuts turn glossy yellow). Add sugar to taste. Add cornflour (mixed in a little cold water) to the sugar syrup, till syrup is slightly thickened.
To serve, add the sugar syrup & gingko nuts into the yam. Mix well.