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Choose yam that's light for its size. Lighter yam have less water and are more fluffy, powdery and fragrant. Make sure the peel is firm. Soft spots on the skin means the yam is starting to rot.Keep yam in a pile of newspaper uncovered as yam needs plenty of ventilation. Otherwise, it will rot very quickly. Do not keep in refrigerator.500 grams yam when peeled and trim will yield about 350 grams.The yam must be fried and seasoned when it's hot in order to bring out the flavour of the yam.Add seasonings on the ingredients when stir-frying and not when you are making the batter.If a softer yam cake is preferred, leave the batter thinner when cooking on the stove. If you prefer a harder yam cake, then make the batter a bit thicker.Wheat starch (tang mein flour) helps to make the cake softer in texture. Substitute with an equal amount of cornflour if its not available.The process of stirring the batter into the yam mixture must be done slowly. If it is too dry, add more water. If it is too wet, stir longer to reduce the water.Do not let the yam brown when frying or it will turn leathery.After pouring the yam mixture onto the steaming tray, be sure to press it down with a spatula to push out any air that is trapped so the yam cake will be firm once steamed.The steamed yam cake must be left to cool completely before it can be removed from the steaming tray.

Pho Cooking Secrets :Toast the spices. use cardamom.Make broth with oxtail.Omit the sugar and add daikon to sweeten the broth.

1. Batter mix
2. 1 cup rice flour
3. 1 teaspoon turmeric powder
4. 1 teaspoon black pepper
5. 1 pinch salt
6. small ladle coconut cream (optional)
7. 3/4 tablespoon oil
8. 5 tiny shrimps
9. 2 thin sliced pork

1. 1 tablespoon peanut butter
2. 1 teaspoon hoisin sauce
3. 2 teaspoon soy sauce
4. 1 dash fish sauce
5. 1/2 cup light stock
6. 1/2 teaspoon sugar
7. 2 cloves
8. 1 teaspoon oil

Nakji-bokkeum 낙지볶음a 2 minute vigorous massage of octopus will make it tender

1. 4 large purple eggplants
2. 1/2 red onion
3. 1 clove garlic, crushed
4. 125 ml olive oil (1/2 cup)
5. 4 tablespoons lemon juice
6. 3 tablespoons fresh parsley, chopped
7. to taste sea salt and freshly ground pepper

1. 5 Sausages
2. 2 tablespoons honey
3. 1 teaspoon Sriracha
4. Pinch salt
5. 1/2 teaspoon Apple cider vinegar
6. 1/4 teaspoon white sesame

1. 1 (3 pound) pie pumpkin
2. 8 tablespoons (1/2 cup) unsalted butter
3. 1/2 cup olive oil
4. 1/2 cup finely ground cornmeal
5. 2 medium turnips (about 12 ounces total)
6. 2 medium red bell peppers, chopped
7. 1 large onion, chopped
8. 6 cloves garlic, minced
9. 2 tablespoons tomato paste

Apple cider: Buy fresh apple cider or unfiltered apple juice for the best flavor. Do not use sparkling cider, spiced cider, hard cider, or clear apple juice.Storage: Leftover cider can be stored in the refrigerator for up to 3 days