Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners
500g taro root, peeled
1/3 cup wheat starch
130ml boiling water
1 tsp sea salt
1 tsp Chinese Five-spice powder
For the filling
Stewing veal (1.5 cm) cube300gm
Flour to dust
White wine/ chicken stock
Morel mushroom 100gm
35 % cream125ml
Salt and pepper, to taste
To make the dough
Cut the peeled taro into big chunks. Sit on a flat plate or tray and steam in a convection oven for about 1 hour until soft. Mash the soft taro in a large bowl while still warm.
Mix the wheat starch and water to make paste, add to the taro and mix until combined and smooth. Add the salt, five spice and knead well to combine. The dough should be soft and pliable. Cover the dough with a cloth while you proceed to roll and assemble the pastries.
To make each pastry, break off a small amounts of dough, roll to make a round disk then flatten slightly with the palm of your hand. Put a small spoonful of the veal stew in the center with the edges lifted like a small well. Press the edges together and smooth out, to make a round shaped pastry with a flat bottom. Discard any excess of the pastry.
Line a tray with baking paper and dust with rice flour to prevent sticking. Sit the pastry in a single layer on the tray.
Heat the oil in a deep fryer or wok to 180C, add a few pastries at a time and fry for 5 minutes until crisp and flaky. Drain on paper towel and serve.
For the filling
Veal and Morel Stew (for Filling)
Pat veal dry. Dust lightly with salt, pepper and flour. Heat oil in a pot and sauté veal cubes in batches, adding more oil if necessary.
Add butter to the pan and add onions. Cook for 3-4 minutes. Remove veal from pan.
Deglaze with white wine or chicken stock. Bring to a boil, scraping bottom of pan to mix in solidified juices on the bottom. Add veal. If necessary, add a bit of water or chicken stock so that liquid just covers veal. Add thyme and bay leaf. Cover and cook gently 30 minute.
Add mushrooms and cream. Cook, uncovered, very gently simmer for 30 min longer until veal is tender and mixture is thick and creamy. Season with salt and pepper. Keep aside.