I used to hate this dessert when I was very young. Each time we attended a wedding dinner at Teochew restaurant (ok, I am a very pure Teochew, because both my maternal and paternal grandparents are Teochew), the end dish must be this hot Orh Nee. Being a kid, I prefer ice, cold longan over this traditional dish.
When I grow up, I seldom get to eat this dish anymore. Firstly more clans are mixed into our family/relatives, so not all family/relatives wedding are held in Teochew Restaurant anymore (to be exact, Lim Tian Puan (LTP) Restaurant, one of the oldest Restaurant in Melaka where my grandpa, now almost 90 years, had been working as an account officer until he retired, see *don’t play-play*). Also now Melaka has more modern restaurants that serves modern dish, unlike the olden days.
So that is when the craves comes in….I miss all my childhood food!
I am lucky as one of close relative is also a Teochew Cook and he is really good at making this dish. He even supplied Orh Nee to LTP Restaurant and the super famous TSLC Restaurant (which is also an old family friend, aiya..long story, not going into that) in Jonker Street before he retired, so I get a good sifu to teach me, hehe…Lucky me right?
OK, cut story short.
Ingredients:
- Yam (buy the old and big round type which is more powdery)
- Lards (well, many makers has omitted this in order to be healthy, but I can tell you, without lard, it surely does not taste as authentic as the traditional Orh Nee, sounds sinful ler….)
- Oil from shallot (some use lard to make this)
- Lots of sugar
- Sugar marinated Gingko Nuts (optional)
- Sugar marinated Pumpkin (optional)
Method:
- Steam cut yam until soft
- Mashed or blend (no water please) for finer paste
- Stir over slow fire, slowly adding oil and sugar until the right consistency. Set aside.
- Boil gingko nuts until soft in sugar water
- Steam pumpkin
How does the original method sounds to you? Horrible right? No water should be added while cooking and only oil/lard can be added. Eeeww….no wonder so tasty!
As I was adding so much lard and shallot oil already, I still cannot achieve the “silky smooth” texture it suppose to be. Can you imagine how unhealthy an original delicious Orh Nee is? Gosh…No way I am not gonna add more lard/oil. So I cheated and melted sugar with some hot water and then add them into the stiring mashed yam in hot pot.
Even if you dine out now, you will hardly get to eat those original sticky Orh Nee as they have been modified with added water/soya bean for a softer texture. Halo…surely they tell you healthy is good mah..coz yam (taro) is damn expensive you know…
Never came across this before, not teochew mah.
Maybe one day when I am in the mood, I will try
oohh looks delicious. u r really good .. take care of kids good even make desserts also so good. *salute* to u!!
thanks for sharing the recipe. will definitely try to make it some day. Just a thought, why do u try to blend the paste – not very traditional but perhaps can get to a more smooth and silky texture.
wah… you have a very pure teow chew blood wo.. can u speak teow chew?
gosh.. sounds simple..how not to try ?