Vegetarian Braised Yam And Beancurd Skin (豆包）

Saw this recipe on Veronica's blog -  Minty's Kitchen and I fell in love with her simple to make Braised yam and my all time favorite fresh beancurd skin aka 'dou bao' .  Yam being my favorite tuber too, I decided to try her vegetarian dish and no regrets....the only regret is I did not make more gravy and the 'dou bao' absorbed  all the gravy . Nonetheless, it was flavors packed and darn delicious.  Love every mouthful, even a meat eater like the Wild Boar loves it :)  A keeper no doubt.

Thanks Veron for sharing such a delicious and healthy recipe :)  

The fresh ' dou boa ' can be bought from a van outside the Kg.Simee wet market in Ipoh.  Be there early as the man will drive away after 9.30am to sell at another location.  

I am lucky to be able to buy

fresh beancurd skin ' dou boa ' 

the beancurd skin has to be deep fried first before braising

after deep frying , make sure to drain off excess oil

sandwich them alternately with a piece of yam and 

a piece of fried 'dou boa' in a bowl

pour in the seasoning sauce mixture onto the 

yam and beancurd skin, cover with aluminium foil

and steam for an hour

Vegetarian Braised Yam And Beancurd Skin (豆包）- adapted from Minty's Kitchen

Ingredients:

1/2 a yam, sliced into 8-10mm thick

1 pack (300g) of bean curd skin (fresh soy chip / 豆包), squeezed dry

3 cloves garlic, minced

3 shallots, minced

small knob of ginger, minced

cooking oil

sesame oil

Sauce: (Please adjust seasoning to taste)

1 cup water

1 tbsp Chinese cooking wine

1 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tbsp red yeast rice paste (or red fermented bean curd - "nam yue")

a little rock sugar 

pepper

• Fry the yam pieces and bean curd skin ('dou bao') until light brown.  Set aside.
• With a little oil and sesame oil, stir fry minced ginger, shallots and garlic.  Then add in sauce and boil until sugar dissolved.  Set aside to cool slightly.
• Coat fried yam pieces and 'dou bao' with sauce and arrange neatly in a bowl.  Pour remaining sauce over the yam and 'dou bao'. Cover with a plate.  Steam for about 1 hour or until yam is soft.
• Invert the steam yam and 'dou bao' onto a plate and serve.

Enjoy!