Deep Fried Taroyam Puffs Food

DEEP FRIED TARO/YAM PUFFS

Steps:

• Wash taro and yam skin then pat dry, peel off skin, use towel to wipe any slime -- to prevent this do not wash after peeling) -yam to steam and mashed. Mix and stir wheat starch and water till you have a texture like thick glue, so control the hot water as you go along. Mix in shortening, sugar, salt, five spice, sesame oil and pepper. Divide into 24 balls and flatten set aside.
• For the filling, heat up 2 Tb oil and saute scallion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry 2 minutes. Add green peas and seasoning (the last of the ingredients except for the oil). Cook till thick and almost dry.
• Dish and leave to cool. Distribute evenly among the flattened pastry. Enclose the the filling and shape into puffs.
• Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs.
• Fry till golden brown. Drain on paper towels and serve hot.

BAKED TARO PUFFS

Steps:

• Preheat oven to 475°F Using 1 tablespoon of the butter, butter two muffin pans with 1 3/4-inch cups.
• Sift flour with baking powder and salt. Work flour mixture into mashed taro. Shape into 1-inch balls and place in prepared pans.
• Press pieces of remaining butter into the top of each ball. Bake for 10 to 15 minutes or until puffy and brown.
• Serve immediately.

PIZZA PUFFS

Steps:

• Mix together cream cheese, pepperoni, olives, onionn and green peppers.
• Put a teaspoon full of mixture on wonton skins and fold, sealing edges with water or egg.
• Deep fry until hard and golden brown.
• Serve with pizza sauce.