Ingredients Jump to Instructions ↓

  1. 600 g 300 g Chinese mushroom(s)

  2. 8 pcs

  3. 1 tbsp 4 pcs

  4. 25 g 750 ml Seasoning Mix XO Sauce

  5. 3 tbsp Chicken Bouillon Powder

  6. 2 tsp Oil

  7. 1 tbsp Salt

  8. 2 tsp Sugar

  9. 2 tsp Five Spice Powder

  10. 1/2 tsp Pepper to taste Water

  11. 250 ml

Instructions Jump to Ingredients ↑

  1. Boil water and add taro. Cook for 10 minutes until a little water left. Stir-fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in 1 tbsp oil until fragrant. Stir into cooked taro. Stir seasoning mix into rice flour to form a smooth paste. Add rice flour paste to cooked taro and stir well. Put mixture onto oiled tin [20 cm] and steam over high heat for 1 hour. Sprinkle with chopped Chinese parsley, green onion and XO Sauce. Let cool and chill in refrigerator for 2 hours. How to serve : Cut into 1 cm slices and pan-fry in oil until golden yellow or steam until heated through.


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