Yam porriage

Golden Yam

Yam porrage is very delicious.

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

Happy New year everyone oooo...so on New year day decided to Cook sumtin different.. Got tired of rice but not of chicken so I decided y not pepper soup and yam...and that's how this food came about..took it with a chilled juice...lol

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

I'm trying various recipes using rosemary I've been growing. This was the best one so far.Rosemary burns easily, so cook the potatoes until crispy before adding the rosemary. The results will be nice and crispy with dense and floury insides. Recipe by Kumipaddo

This is a beauty and the beast dish. Watch something beautiful from the inside come from something not so pretty on the outside lol watch out taste buds 🤩

I just used leftover okara from making okara cake and yamaimo yam in the refrigerator to make some snacks, they were delicious.It's too easy to give you any hints... Recipe by Sanaepon

I love nagaimo yams .It is coated in the sweet and sour sauce, so lightly seasoning just one side with salt and pepper is sufficient.Please adjust the taste to your liking. For 2 servings/ 6 rolls. Recipe by Yagirinonegichan

I created this recipe since I love grated yam potato and was craving it on a cold day.A quick-prep recipe--just mix and bake!Shirodashi (white Japanese soup stock) is best, but you can also use men-tsuyu (Japanese noodle dipping sauce).Adjust the amount (concentration) of shirodashi to taste. For 2 to 3 servings. Recipe by cocoko

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

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.