tag:blogger.com,1999:blog-21839762.post7169031833201720051..comments2024-03-02T23:09:55.577+13:00Comments on The Waitakere Redneck's Kitchen: Woo Kok ~ Crispy Yam PuffJimhttp://www.blogger.com/profile/05662794902701078919noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-21839762.post-4925144529956697622014-09-08T22:32:04.942+12:002014-09-08T22:32:04.942+12:00i am smiling to read that there are still people o...i am smiling to read that there are still people out there trying to cook a perfect yam with that floss skin result and never give up! hehe...good try! i have also made yam puff longtime ago but the result was almost like ur yam puff. im so lazy to make again after my first attempt not successful. haaa...but never that i will give up making yam ring, even though i have failed many times..lol.. Amirah Waznah @ Jessicahttps://www.blogger.com/profile/15712233354867145069noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-63280667609148642512009-07-23T19:36:51.430+12:002009-07-23T19:36:51.430+12:00Sinners,
Just my two cents, does your recipe calls...Sinners,<br />Just my two cents, does your recipe calls for wheat starch and ammonia?<br />Any of these omitted or substituted, you'll not get the spiderweb effect like those in dimsum restaurant. Also, oil temperature must be hot enough and do not fry too many at one go. That's what I accumulated whilst blog hopping. Hope it'll be useful to you in some ways. Good luck and try again.Quinnhttps://www.blogger.com/profile/05186520384489064575noreply@blogger.com