Crushed Yams With Steamed Spinach Recipes

QUICK STEAMED SPINACH

Steps:

• Wash spinach in several changes of cold water until free of sand. Remove stems.
• Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

CANDIED YAMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
• Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

STEAMED SPINACH WITH LEMON

Steps:

• Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
• Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

STEAMED SPINACH DUMPLINGS ( PALAK VADA )

Steps:

• Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
• Divide the dough into portions and make a long, thin roll with each portion.
• Steam for about 20 minutes.
• Cool and cut into slices.
• Serve hot with a green chutney (Hari Chutney).

ISLAND YAM BAKE

Steps:

• Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 325 degrees F (165 degrees C).
• Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
• Bake in preheated oven until hot and bubbly, 35 to 40 minutes.

STEAMED YAM CAKE

Steps:

• Grease one 7 inch square tin with cooking oil.
• Set aside Start cooking water in a steamer.
• Meanwhile, prepare Step (3) to (5).
• In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
• Set aside.
• Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
• Add yam and 320 ml water and bring mixture to a boil.
• Reduce heat and add batter prepared in (3).
• Season with salt, sugar and pepper.
• Keep stirring.
• When batter thickens (but not'solidifies'), dish out to prepared tin.
• Steam yam cake over rapid boiling water for 1 hour.
• Meanwhile, prepare the savoury topping.
• Heat 2 tbsp oil in a pan.
• Fry the reserved shallots till fragrant.
• Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
• Season topping with sugar, light soy sauce, pepper and five spice powder.
• Dish out and set aside.
• When yam cake is cooked, let cool for 30-45 minutes.
• Spread topping on top of yam cake (as shown in picture).
• Garnish with spring onion and chopped chilies.
• Serve.