Melbourne, the food capital of Australia, where multi-cultural cuisines reign supreme. You've arrived at a food blog where good food has no boundaries - be it restaurants, cafes, takeaway joints and any other eating places. Recipes to try out with successes and failures blogged to no shame. The focus is on authentic Asian (Singapore) food found right here in the heart of Melbourne. Just remember, the best dining experience could surprise your tastebuds when you least expect it. Get ready to be surprised on my food journey. Bon Appétit!
Sunday, July 18, 2010
This is not a common dish found in Australia. There's only one place in Melbourne that sells it, that is Crystal Jade in the city at the corner of Russell and Little Bourke. I remember eating this as a child in Singapore at Teochew restaurants. They normally serve it with gingko nuts and swimming in a layer of oil. Sometimes there would be a bit of pureed pumpkin in it as well.
It might surprise some, but or-nee is a relatively easy dish to cook. We can do it the traditional method with all the complications of mashing, turning it over and over in the pan, etc... But I chose to do it the easy way with the same result. Excuse the pics in this post, I thought of posting halfway through chowing down on it. So it might look unappetising, but I promise you it tasted absolutely delicious.
4 Yams/Taro (approx 1.2kg)
200gm caster sugar
2 tbs veg oil
Steam peeled yams till really soft. While the yams are steaming, cook up your sugar syrup. Add a cup of water to the caster sugar in a pot and stir to medium heat. When sugar is dissolved, remove the pot from the stove. When yams are done, place them in a mixer bowl (I used Kitchenaid) and use the paddle attachment to put it on low-medium setting (alternate between 2 and 4). While the mixer is going, add the oil slowly. After about 3 min, start adding the sugar syrup very slowly to the yam paste while the mixer churns through the paste. If it's still looking a bit dry, add water till the consistency is smooth. You can either eat it immediately as is, or for an even smoother consistency, mash the paste through a sieve.
Voila! All done and you ready to get stuck into the gooey goodness of Or-Nee!