Ingredients
300g yam (steamed & mashed)
140g tapioca flour
40ml water
20g tapioca flour+20ml hot water (starch)
1 tbsp oil
1 pot of water (for cooking)
1 pot of ice water
Accompaniment
150g minced meat
80g dried shrimp (soaked)
1 pc dried cuttle fish (soaked & julienned)
5 pcs mushrooms (soaked & julienned)
1 pc big woodear fungus (soaked & julienned)
5 tbsp oil
Seasoning
2 tbsp sugar
3 tbsp soy sauce
Garnish
1 shallot (sliced)
1 sprig spring onion (diced)
5 pcs shallots (sliced & deep fried)
Steps
1. In a big mixing bowl, add and mix with hand the mashed yam, tapioca flour, starch and water to form a dough.
2. Roll and make little yam beads from the dough, lightly press the beads to flatten them a little then use a chopstick end to indent a hole in the centre, do not poke through.
3. Bring a pot of water to a boil and add oil then follow by yam beads. Once the yam beads float, they are cooked but do cooked them a further 2-3mins. Drain and put them in ice water till ready to use.
4. In a skillet, add oil and fry all the accompaniment ingredients all at once. Add seasoning and fry till all are cooked, drain and add the yam beads, mix thoroughly till they are heated thorough.
5. Plate and garnish.
6. Bon appetit!
Note
1. The portion of accompaniment ingredients can be increased to your own liking.
2. For cuttlefish to curl after cooking, julienne it along the same grain of the cuttlefish i.e. lengthwise, cross-section wise will produce straight strips.
, and it is full of dishes made exactly the way I like to cook. When I started reading my review copy, I was sure this book was made just for me. There’s farro, quinoa, wild rice, spelt, barley, and polenta paired with chard, kale, arugula, beet greens, collards, and escarole. I mix and match those ingredients pretty regularly depending on which greens are in season. And, beyond those basic pairings, there are specifics about the recipes that are just what I’d want to do with the dishes too. For instance, the Corn Cilantro and Farro Salad with Chile Dressing is made spicy with jalapeno and is served on top of arugula leaves. The Wild Rice Salad with Kale, Pecans, and Blueberries nicely combines bitter, sweet, nutty, savory, and sweet. I’ve made similar salads with kale but never added blueberries. I can’t wait to try it. The Red Beans and Collard Greens with Brown Rice dish is spookily similar to something I make almost every week. Yes, I felt at home with this book. Although the style of cooking was very familiar, there were some new-to-me recipes too like the Fava Greens Quiche. I’ve never tried fava greens and now will have to find some or grow them myself. The Green Whole-Wheat Flatbread is like paratha made with pureed collard greens leaves mixed into the dough. And, I really have to make the grilled Collard Greens-Wrapped Feta. The first dish I cooked from the book was also something new to me since I’d never before used buckwheat groats. They cook surprisingly quickly, actually faster than the split peas, for Buttered Buckwheat with Fenugreek Kale and Spicy Yellow Split Peas. 
