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Tasty Home-cooked




Serving size :  8 – 10



  • 500g yam (peeled and cubed)

  • 50g dried shrimp (soaked in hot water for 30 minutes, then chopped)

  • 8 dried shiitake mushrooms (soaked in hot water for 30 minutes, then diced)

  • 1 Chinese sausage (diced)

  • 3 pcs of ChangHoSek braised abalone (sliced)

  • 150g shallots (sliced)

  • 4 tablespoon oil

  • 1 teaspoon five spice powder

  • 1/2 teaspoon white pepper

  • 1 tablespoon light soy sauce

  • 200g rice flour (sifted)

  • 800ml stock (from soaking shrimp and mushrooms)

  • Spring onion and chilli for garnishing (chopped)

  1. Heat oil in wok.

  2. ​Add sliced shallot and fry until it starts to brown.

  3. Remove and drain fried shallots.

  4. Add yam and fry until yam starts to soften.

  5. Season yam with five spice powder, 1 tsp salt and white pepper.

  6. Remove from wok.

  7. Add chinese sausage, shrimp and mushrooms and fry with light soy sauce.

  8. Add mixture and half portion of fried shallots to yam, mix well.

  9. Add 800ml water from soaking shrimps and mushrooms to wok.

  10. Whisk in rice flour

  11. Stir until batter thickens

  12. Add yam mixture into batter and mix well.

  13. Brush oil onto a deep tray and transfer batter into tray.

  14. Steam for 45min.

  15. To check if yam cake is cooked, poke a skewer in. If skewer comes out clean, yam cake is cooked.

  16. Rest yam cake for 1 hour

  17. Add spring onion, chilli and sliced abalone on yam cake and Enjoy!

Seafood Congee
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