orh nee
Orh nee isn’t something that I’d usually order but my partner loves it. Once she sees it on the menu in the restaurant, I know we’re definitely getting it.
As this circuit breaker got extended for another month, I knew it’ll be some time before we dine out again so during my weekly grocery run, I decided to secretly buy some yam and pumpkin and I also managed to stash it in the fridge without her realising. She doesn’t cook much and does not have much interest in the kitchen so I knew she wouldn’t be rummaging in my vegetable drawer anytime soon. My secret was safe with me.
With some browsing, I came across a recipe for a healthier version of the dish. Most of the traditional recipes call for lard or some form of shallot oil which you can also add to this version if you prefer it that way. I like this recipe as it looked easy to me. So one afternoon, I snuck into the kitchen and after a lot of mushing and mashing, that look on her face was totally worth it.
Recipe
Ingredients
Yam
Pumpkin
Water (optional)
Sugar
Coconut milk
Method
I don’t have proportions for this as I just eyeballed everything and everyone has a different preference in terms of sweetness. Taste and try as you go along!
Cut the yam into cubes and steam it over high heat for 30 minutes or until its soft enough to be mashed. Once they’re steamed, transfer it to a bowl and mash with a fork. You can use a food processor or a blender for a smoother texture.
Next, cut the pumpkin into cubes and steam it for 15-20 minutes. Meanwhile transfer the mashed yam into a saucepan and add sugar. Cook and stir until the sugar is melted and the paste is smooth. I added some water to thin it to the consistency you like. If you like it thick, then you don’t need to add water.
Heat the coconut milk over low heat just until its warm. Make sure not to boil the coconut milk. Scoop your yam paste into a bowl, pour over your coconut milk, top it with some mashed pumpkin and serve.
