orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

decided to try making the popular teochew dessert orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥).

looked up some internet recipes, surprisingly turned out to be quite easy to do. 🙂

orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

i bought a thai taro (yam) from sheng shiong (about 600g) & 1/2 a pumpkin (i used a 1/4 about 300g). i also had an unused packet of ginkgo nuts (200g) in the fridge.

ginkgo nut took a while. i added 3 heap tablespoon of brown sugar over the ginkgo nuts & melt the sugar over medium heat. i added some water & boiled the ginkgo nuts until the syrup reduced. then i repeated the process. took 15 to 20 minutes for ginkgo nuts to fully soften & be infused with the syrup.

i fried 2 shallots (sliced) in 4 tablespoon oil over low fire till brown and set aside.

i peeled & cut the yam in 1/2 & then 1 cm thickness. i diced a 1/4 pumpkin. then i placed both in a steamer & steamed for 20 minutes. i then mashed the yam & pumpkin (separately), pressing with the flat of the knife. it was quite easy to do. i added 1 tablespoon brown sugar to the pumpkin & 2 tablespoon to the yam. i then heat the yam over low fire in the non stick pan & added the onion oil, and checked for taste. i added another 2 tablespoon oil & some water, then mixed in the ginkgo nuts & topped off with the pumpkin.

the orh nee was quite good in colour, texture & taste. i would say better than the average ones in restaurants, some quite bland & tasteless.

c.h.e.f andy

Ingredients:

• 1 thai yam (600g)
• 1/4 pumpkin (300g)
• 1 packet ginkgo nuts (200g)
• 2 shallots (sliced)
• 6 tbsp oil
• 6tbsp brown sugar
• 1 cup water

Directions:

1. add 3 heap tbsp brown sugar to ginkgo nuts & melt the sugar over medium heat in a non-stick pan. add some water & boil ginkgo nuts till syrupy. repeat the process adding water, take about 15 to 20 minutes for ginkgo nuts to fully soften & be infused with syrup.
2. fry 2 shallots (sliced) in 4 tbsp oil over low fire till brown and set aside.
3. peel & cut the yam in 1/2 & then 1 cm thickness. peel & dice a 1/4 pumpkin. place both in a steamer & steam for 20 minutes. mash the yam & pumpkin (separately), pressing with the flat of the knife. add 1 tbsp brown sugar to pumpkin & 2 tablespoon to yam. heat the yam over low fire in non-stick pan & add onion oil, checking for taste. add another 2 tbsp oil & some water, mix in the ginkgo nuts & top off with the pumpkin.