Though I always can’t feel my hands and legs after every session, I missed this playground a lot during CB, especially my friends and the best trainer in town! Happy to be back! 🤘🏻
And I can finally do a handstand on my own because of @thatunclesam! He asked me to imagine myself as a gymnast and I did it on the first try. I think I can perform better when I’m in another character and when the camera is rolling. 😂
Swipe left to watch the video. 😁
THE LONG AWAITED ORH NEE VIDEO IS HERE! Watch till the end okay? 😜
Teochew Orh Nee 潮式芋泥
500g taro (芋头）
Half a medium sized pumpkin (金瓜/南瓜)
12 gingko nuts (白果/银杏)
200g chinese brown sugar slabs (片糖)
500g water (水)
4 tbsp caster sugar (细砂糖)
Lots of lard + shallot oil
5 shallots 葱头
🍨 Crack the gingko nuts, remove shell, add them to a pot of boiling water, turn off flame and leave to settle for 10-15 mins.
🍨 Remove the nuts from water and gently rub them to remove their membranes. Use a toothpick to remove the bitter stem.
🍨 To a pot, add 500g water, peeled gingko nuts and chinese brown sugar slabs. Heat to melt the sugar completely. Let the mixture simmer with lid on on a medium flame for about 30-40 mins.
🍨 Turn off flame and let the gingko nuts steep in the syrup overnight.
🍨 Cut the taro into thin slices. Arrange on a metal dish and steam for 20-30 mins. Do likewise for the pumpkin.
🍨 Once the taro slices are out of the steamer, mash them up, adding caster sugar at the same time.
🍨 Tweak the level of sweetness to personal preference.
🍨 Prepare some pork lard.
🍨 Peel the shallots and finely slice them.
🍨 In a wok, add oil and pork lard.
🍨 Gently stir-fry on medium low heat until the pork lard begin to brown then add the sliced shallots in.
🍨 When both are 金黄色 and begin to crisp up, strain the shallots and pork lard from the oil.
🍨 Return oil back to the wok, turn down the flame to low. Add mashed taro paste and mix until well amalgamated.
🍨 Taste again and add more sugar if required.
🍨 To have really smooth orh nee, you have to use a food blender. I didn’t use it because I wanted my yam paste to have different textures.
Note: My method is more time consuming and a lot of oil is needed during this frying and mixing process. So, I’ll leave it to you to decide! HAVE FUN! 😉
18 days ago
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