Citations:yam cake

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English citations of yam cake

  1. (Malaysia, Singapore) A type of Chinese savoury cake made from flour and taro, often topped with fried shallots and chopped spring onions, served either steamed or pan-fried.
    • 2000 October 23, Vignette <vignette@cyberway.com.sg>, “Cantonese Cuisine Cele[b]rated”, in soc.culture.singapore[1] (Usenet):
      Yam Cake [o]r yam pudding, yu tou gao. Quite easily made at home. Chopped meat mixed with shredded yam and maize flour and steamed. Topped with chopped fried onions, shrimped and chopped parsley or spring onion. Best cut into slabs and fried with egg. A knockout. Mindful of the calories though.
    • 2008 July 24, “Or Kuih (Yam Cake)”, in Rasa Malaysia Easy Delicious Recipes[2]:
      Anyway, I wanted to introduce you to Or Kuih or Yam Cake today. In Malaysia, Taro is referred to as Yam. Or Kuih is basically steamed savory yam with flour. Topped with dried shrimps, chopped scallions and fried shallot crisps, it’s best served with chili sauce.
    • 2009 April 13, “Yam Cake Recipe”, in Madam Kwong’s Kitchen[3]:
      Cool the yam cake before garnishing with fried dried prawns, fried shallots, fresh spring onion and freshly cut chilli.
    • 2010 September 4, “The best Nonya kuehs in KL”, in The Straits Times, Singapore:
      Many regulars also come for his delicious chwee kueh (steamed rice cakes topped with preserved radish), here sold in generous bowl-sized portions rather than our usual dainty morsels, and steamed yam cake topped with golden fried shallots, chopped spring onions and sliced chillies.
    • 2012, Christopher Tan, Amy Van, Chinese Heritage Cooking (Singapore Heritage Cookbooks), Singapore: Marshall Cavendish Cuisine, →ISBN, page 68:
      This recipe can be adapted to make yam cake. Replace the daikon with 300 g (11 oz) peeled taro. Skip Step 4 and instead steam the taro unitil just soft, then break it roughly into chunks and small bits while it is still hot. Stir it into the batter with the sausages and dried prawn mixture in step 5 and proceed with the recipe as above.
    • 2013 February 1, “Steamed yam cake”, in The New Paper, Singapore:
      A steamed yam cake is one way to showcase a quality yam.
    • 2014, Ng Lip Kah, edited by Audrey Yow, Dim Sum: A Step-by-step Cookbook (Cooking Classics), Singapore: Marshall Cavendish, →ISBN, page 75:
      The defining features of this yam cake are its garnishing and sauce, which are always part of the dish.
    • 2015 September 8, “Soya Sauce adds kick, just go easy”, in The Straits Times[4], Singapore:
      But the yam cake does have to be fried in order to achieve a crunchy texture.
    • 2016 January 28, “Yummy yam cake from Seng Choong Confectionery”, in The New Paper, Singapore:
      The must-have is the to-die-for Yam Cake ($23.80) with chunks of deep-fried yam, steamed peanuts, dried shrimp, fried shallots and slivers of dried shiitake mushrooms.