As the financial crisis has hit so badly and global recession surface, people are getting more sensible to spend every penny. Many high end resturants will be feeling the heat while i believe the mid and lower range will ride through the U tide, if they are able to continue to provide reasonable price, good food, good service and value for money. In long run it might help to win many hearts over.
My philosophy for food is simple- Eat wisely, forget about the calories when enjoying good food but never waste it on something leaves a lot to be desired.
Recently i have been to the first food safari held in Suntec Singapore. I saw a lady selling the yam abacus beads - ( Hakka Traditional Dish ) which remind me of a dish i made using yam or you can call it taro.
The taro paste i made is no different from the traditional yam abacus beads.
Firstly, peeled and cut the taro, steamed it until cooked.
Mashed the taro into paste by using the mashed potato miller.
Add in sufficient tapiocal flour so that the texture should be good enough not to stick the work top. Portion the taro paste and flatten it.
Filled it up with the cooked ingredients like slice dried chinese mushroom, minced pork, prawn dices, garlic, spring onion, black fungus and salted egg yolk.
After filling up the taro paste with the ingredients, fold and rolled it into a ball, cook it in the boiling water until it float up to the surface.
Remove it from the boiling water and dizzle some oil so that it won't stick together.
Heat up the pan with fragant oil, add in the chopped garlic and saute till fragant.
Add in the taro balls, light soya sauce and white pepper powder. When ready transfer each taro ball into a small dish filled with some thicken superior stock.
Before serve, cut an opening at the top of the taro ball, filled with crab roe and cilantro leaf.
