炸年糕 ！

-- sat 20 march 2010 --

with leftover 年糕 from CNY, here's what my friend J taught me to do. Very simple steps and you can avoid the messy batter if you just deep fry your 年糕。:)

1) Cut yam into strips & steam them till slight soft (not too soft else it will become mashy and lose the contrast texture you want when you eat with 年糕。
2) Cut 年糕 into strips. Can be slightly bigger than yam ones to bring in more sweet taste to the end product.
3) Wrap 1 strip of yam and 1 strip of 年糕 into the popiah skin (i use small ones cos it will be cuter) and seal the ends with egg.
4) Fry it ! (be careful ! realise when it gets too hot, the 年糕会爆炸 out of the popiah skin, beware of oil splash !)


Think i'm getting better at frying stuff ! The first time i fry popiah, it all turn out oily as i throw them in before the oil gets to the right temperature. This time is so much better !! Very crispy and not that oily !