Traditional Stir Fried Hokkien Sweet Potato Cake (番薯粉)(4 to 5pax)
Not many place sells this item. Some times I do see some wet market selling it but not the fried version. They usually only sell the cake version. Though edible but not appetizing, but it still cooked. Sometimes in order to fulfill the crave for it, will do the cake at home and after it cools down, cut it up into smaller slices and fry it the ingredients that I had since young.
Ingredient (cake) 1. Sweet Potato Flour - 500g 2. Water (use anything container to measure the flour, use twice the amount of water. Flour ratio to water is 1:2. 1 part of flour to 2 parts of water) 3. Salt - 1/3 tsp
Ingredients (stir frying) 1. Sweet Potato cake (sliced) 2. Minced meat - 100g(marinate with some seasoning and corn flour together with tbsp of water) 3. Minced dried shrimps with garlic - a handful of dried shrimps and 2 cloves of garlic. ( I hand pound it) 4. Coriander - 3 to 4 stalk (coarsely chopped) 5. Chicken stock - 200ml 6. Fish sauce - 2 tsp 7. Oyster sauce - 1tbsp 8. Minced garlic - 2 cloves
Preparation 1. Mixed all the above mention ingredients well. The best is to use tour hands so that you can feel if there are any lumps.
2. Once done, heat up the wok with medium heat, stir and mix the mixture again and pour everything into the wok and stir continuously. (Failure to do so will result the mixture to settle down and the bottom will turn too thick and hard)
3. Stir until the water is greatly reduce and the mixture become gluey and lumpy. Off heat and scope up everything onto a tray.
4. Make sure you flatten the top surface of the gluey mixture and get ready to steam it for about 15mins until the cake turns dark grey and slightly hardened.
5. Air cool the cake and it will fully hardened. Once cooled, you may slice it into roughly about 1.5 inch by 1.5 inch with a thickness of about slightly less than 1 cm to get ready for stir frying.
Do note that adding too much water will cause the cake to be too soft and too little will be slight too hard.
The dish 1. Heat wok and add 2 tbsp of cooking oil. Saute the minced garlic till fragrance before adding in the seasoned minced meat.
2. Stir fry the meat till its no longer pink and pour in the sliced cake. Mixed them well for about 1 min and pour in the chicken stock.
3. Mixed them well and pour in the minced dried shrimp with garlic. Constantly stir the mixture as the buttom will tends to get burnt easily. If the bottom starts to get burnt, it would also meant insufficient fluid. Do add some water.
4. While mixing, do add in the 1 tbsp of oyster sauce n 2 tsp of fish sauce (some dark soya sauce if you want the colour to be darker). once the fluid starts to dry up again, the dish is almost done. Do taste your dish and add salt of necessary.
5. Add in the chopped coriander, mixed them well and once done, you may off the heat.
6. You may garnish your dish with some fried shallot before serving it.
Please note that you may add whatever ingredients you prefer when stir frying this dish. Some will add beansprout or chives to this dish as well.
Hope these helps.
Happy cooking and Bon Appetit!
