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)

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)

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.
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Best Value Chirashi-don Lunch @ Ginza Kuroson on 6Jun2014

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mesclun salad

this truly the best value chirashi-don in singapore.

P.S. subsequently i had dinner at momoya on 6.7.2014. the sashimi selection were slightly not as good as kuroson (with amaebi & mirugai etc) but it was like double the quantity.

i had taken this ginza kuroson chirashi-don quite a few times previously, but had not been there lately. having lunch with my sis today & decided to go kuroson on 6.6.2014. 🙂

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iced green tea (free flow)

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miso soup & pickles

at S$20++, the chirashi-don alone was good value. the set came with free flow iced green tea,  mesclun salad (& this had a lot of arugula & not a cheap salad), miso soup & a pickle.

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chirashi-don

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chirashi-don

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chocolate pudding

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chirashi-don

the chirashi-don itself was quite perfect as always. there were like 9 pieces of sashimi over the don. i counted 2 tai (or perhaps 1 tai, 1 hirame – the 2 white fish), 1 maguro, 1 shake (salmon), 1 katsuo (seared bonito), chopped aji (horse mackerel), 1 tako, 1 mirugai (geoduck) & 1 amaebi (sweet prawns), & piles of ikura, & some pickled ginger, sliced zucchini & chopped eggs. the rice itself was well vinegared & very tasty. this 1 of the worthwhile carbo I actually finished.

this would be much better quality & better value c/w the chirashi-don at tonkichi orchard central & the bara chirachi-don set at sun with moon.

lunch was very satisfying after quite long while. will come back soon.

c.h.e.f andy