Yam Coins

Yam - Skin & Cut into pieces - either steam or boil until soft (add a little salt in water)
Tapioca Flour

Carrot - Cut into shreds
Mushrooms - Cut into shreds @
Belly Pork - Cut into small pieces
Dried Shrimps - soak for a while, drain
Shallots - Cut - Save half for frying & half to fry with ingredients
Dry black fungus

Stir fry the Belly Pork with oil, onions, garlic dried shrimps until fragrant. Add in the other
ingredients & seaoning- oyster sause, pepper,salt ,sugar , fry until cooked. Leave aside to cool & use to fry with Yam Coins later.

@ marinate the mushroom with soya sauce n sugar first

< optional things to add : dried cuttlefish>

Method :

1) Mash the cooked Yam with fork or presser while still hot.
Sprinke tapioca flour on to mashed Yam & knead into dough.
Add water to knead when mixture is too dry.

2) When the dough is ready, roll into long strip & roll into little balls
like gultaneous rice balls. Use finger tip to press the ball into a flat
circle. Use chopstick to press in the middle to form a shape of a coin.
< Do not leave the coins out in the open for too long or else the coins
will crack . Also, cover the dough to prevent drying up >

3) While making the Yam coins, boil a pot of water , add a little salt
& oil into the water.
Dump the coins in the water. When the coins are cooked, they
will float on top of the water. Immediately scoop up the coins &
soak in cold plain water. Drain & put aside. Sprinke some onion
oil ( onions fried separately with oil & put aside) to prevent the coins
from sticking together.

4) Fry Yam coins & ingredients together.
Serve hot with belacan chilli & fried onions.

<< alternative way to cook the yam, after boiling the yam n rolled into a long dough, u may steam it first, then cut into round coins >>