Wok in, Wok out

So the past few days haven't been exactly exciting for the most part. A lot of my time was spent manning the shop and minding my own business.

So on Sunday, after sending Xinn home, I decided to head down to NTUC at Coronation plaza to get me some Yams and Minced pork to do two dishes I've been wanting to do for a very long time now.

One a familiar item I always enjoy doing - Yam Cake!

And another which is pretty much my first time trying out - Ngoh Hiang!
I haven't done Yam Cakes for the longest time, and to be honest I had forgotten most of the ingredients that went into it...except Yams.

Believe it or not my original recipe came from my Secondary School home econs text book!!! I remember keeping that book with me right up until days pass Shatec and then one day I accidentally misplaced it...DAMN. It had a really good recipe for such a simple dish btw, none of that fancy add-ons of chinese sausages and peanuts whatsoever.

I ran through the net and got a recipe I found, and scaled it down to just Yams, dried shrimp, dried mushroom, soy sauce and pepper.
I think I used too much Yams...note to self (I really doubt 'll ever check back this blog entry so why the hell am I putting a note here? hm...), use 500-600 grams of yams next time and not 1.2kg worth of it.

Overall I thought the taste was good though...very...er...yammy? Prolly a bit too much since I had little of the actual rice-kueh left to work with.
My Ngoh Hiang turned out quite heavily salted...and because they were out of minced pork, I had to make my own, and accidentally bought a relatively lean piece to mince.

The waterchestnuts I used could have been cut smaller instead of them being too chunky, which I accidentally made them as such.

So at the end of the days, my Ngoh Hiang looked good on the outside...
But could use some work on the inside...note to self (again???), use proper minced pork, the fatty sort.

Wooots =)