Here is the recipe you have all been waiting for! Mr Koh of Fragrant Garden Teochew Restaurant shows us how to make a traditional Teochew Orh nee (yam paste). Do note that traditional Teochew orh nee is topped with pumpkin, shallots and water chestnut syrup and not coconut cream and sweet corn which any pure bred Teochew Ah Hia would consider an abomination to his favorite dessert!
Yam 1 (Thai yams are usually quite dependable)
Sugar 1/4 cup.
Vegetable oil 1 cup
Pumpkin 1/2 (steamed till soft)
Gingko nuts (how much depends on you!)
Water chestnuts 6
Cornflour 1 Tbsp dissolved in enough water to make a slurry
Cut the yam into slices about 1.5cm thick and steam till soft (about 30 mins). Steam the pumpkin in similar fashion as well. Next put the yam slices in a food processor while still hot and blend till smooth. Meanwhile prepare your shallot oil but frying the sliced shallots in medium heat till the shallots are browned. Put some oil in the wok, add the yam paste and stir till the yam becomes a nice smooth paste. Add sugar to taste.
To make water-chestnut syrup, chop up the water chestnuts and boil them for 5 mins. Add cornflour slurry to thicken and sugar to taste.
To assemble, add yam paste to bowl, top with pumpkin, shallots, ginko nuts and water chestnut syrup and serve hot!