Golden Yam

Yam porrage is very delicious.

The crispy texture of yam combined with the savory flavor of bacon is amazing. With plenty of cheese, it's a flavor kids will love!The origin of this recipeI made it with ingredients I had in the fridge.

I wanted to enjoy the creamy texture of nagaimo yam in a soup.Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.- This is tasty as a hot or cold soup. - If it is difficult to blend at Stage 2, add milk. - The nagaimo yam shouldn't be completely smooth. It will taste better if it retains some lumps. Recipe by cafe0305

#goldenapron#post12

I love stir-fried yam with butter and soy sauce. I also added my favorite mushrooms.The tip is to cook the yam and mushrooms slowly over low-medium heat. If the heat is high, it will burn easily. Use your choice of mushrooms. For 2 servings. Recipe by Kinakorin

#deepfried

My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan

Breakfast idea

Asian yam, also called Asian sweet potato, is one of the ingredients I can't live without it. Always ready at hand for making literally everything from bread, porridge, to soup and stew. It can even turn into dehydrated yam strips for the most heathy snack. Spelt is also my favorite ancient grain, slightly sweet after long fermentation.

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.