The rich legacy of Teochew Orh Nee
This beloved dessert is ingrained in our culture and has become an occasion for us to savor the pleasures of our shared heritage. Let's delve into the origins of orh nee and share a few intriguing facts about this delectable treat.
Orh nee, also known as yam paste, is a classic Teochew dessert that has graced the tables of Singaporean households and local restaurants for generations. Its roots can be traced back to the Chaoshan region in Guangdong, China, where the Teochew people originated. Like many culinary treasures, orh nee has traveled across borders and evolved over time to suit local palates, becoming an indispensable part of Singapore's food culture. The preparation of orh nee is an art form in itself. It starts with the humble yam, skillfully peeled and steamed until it reaches a velvety texture. The yam is then painstakingly mashed and transformed into a smooth paste, combining it with fragrant pandan leaves, rich coconut milk, and a touch of sweetness from sugar or condensed milk. The result is a luscious dessert with a harmonious blend of flavors and a melt-in-your-mouth consistency that delights the senses.
Orh nee is often enjoyed on auspicious occasions, particularly during festive celebrations such as Chinese New Year or important family gatherings. It symbolizes prosperity, abundance, and the continuation of family traditions. Just as our nation thrives on unity and the strength of our diverse cultures, orh nee serves as a reminder of our shared values and the importance of cherishing our heritage.
Teochew Steamed Sweet Yam Paste (Orh Nee)
A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil.
This simplified and healthier version uses no oil and the amount of sugar is kept to minimal. That being said, this recipe is highly customizable, so if you have a sweet tooth, go ahead and adjust the level of sweetness to your liking. I like serving this dish chilled on hot and humid days, but serving it warm is the original way of enjoying this dessert.
I recommend trying out this recipe at home on occasions such as Chinese New Year and birthdays of grandparents for an added authentic feel.
Teochew Orh Nee (Teochew Yam Paste) - 潮州芋泥
Orh Nee is popular in Malaysia and Singapore, Teochew in origin. Traditionally made with lard and shallot oil. However, there is a locally innovated version that uses coconut milk. Orh Nee is a dessert that goes back a long way for my family, my late father was really good at making it. Unlike the other chinese desserts, Orh Nee was not something which we had often. This is probably because it takes quite a bit of time and effort to make. It is also not a dessert commonly seen in the hawker centre dessert stalls too, probably for the same reason as well.
Time consuming it might be, but definitely no fiendishly difficult as what some propounds it to be. If you are lazy to make and crave for a bite, you can buy it over supermarket then reheat in a microwave for a couple of minutes, thus instant gratification it may provide, but for me to make it on my own brings it much further. So yes, it's definitely worth the effort to whip it up whenever I have a craving and I have some time to spare. It takes an evening and a morning to prepare, so if you have a weekend to grant, why not make your own?
... Have fun!
BEST ORH NEE IN SINGAPORE TO REMINISCE YOUR CHILDHOOD
A dessert mainstay in many Chinese gatherings, this bowl of smooth, warm pureed yam seems just about the icing to any party. It’s a treat for all ages to be devoured, and tickles the nostalgic simplicity that we’re always yearning for.
And there’s no crime in delighting in some good ol’ orh nee anytime, anywhere — even when there’s no particular occasion. While cream cakes and croffles might have hit the spot for some, it’s really traditional home-cooked desserts that ultimately brings us comfort after all.
Here, we scoured around Singapore for the best yam paste that we simply can’t get enough of. For the kids-at-heart forever, here’s a curated list of options to quell your sweet-and-savoury cravings and indulge in that thick, luscious paste:
Ah Chew Desserts - Established in 2003, Ah Chew Desserts is surely a place where you’d expect would serve up good orh nee — what with its menu of 50-over mouth-watering, comforting traditional desserts and classic Oriental-style interior reminiscent of one’s rich heritage.
Ah Orh Seafood Restaurant - This bowl of gooey and sweet orh nee is as much a must-try as the renowned oil-fluffed oyster omelette here. The former is blended to a slightly runnier consistency than most, its creamy viscosity still bearing slight traces of soft-cooked yams. It comes topped with gingko nuts and red dates.
Chao Shan Cuisine - The owner of this small diner hails from the famous Guan Hin Teochew restaurant and expectedly offers an outstanding orh nee served with classic gingko nuts and pumpkin mash. Instead of being watered down with coconut milk, the yam is cooked in a wok over medium heat until it caramelises and becomes a creamy paste.
Chui Huay Lim Teochew Cuisine - The common sight of older diners in this stalwart is an endorsement of the restaurant’s traditional, comforting flavours that epitomise Teochew cuisine. Chui Huay Lim is the stage for Teochew cooking at its finest, and the restaurant’s remarkable orh nee is available with either hashima or classic gingko nuts and pumpkin slices. Deliciously gooey and savoury, the sweet yam paste features a luscious texture perfect for all palates.
Crystal Jade Golden Palace - With Cantonese and Teochew dishes on the menu, the fine-dining Crystal Jade Golden Palace offers a refined and delicate version of orh nee. The starchy pudding-like yam paste is as smooth as cream and each bite dissolved easily on our palate.
Liang Kee - Most eateries have replaced the traditional pork lard in orh nee with vegetable oil for health reasons. Liang Kee is no different, though it adds softly stewed pumpkin for richness as well as a mild sweetness, allowing for the reduced use of sugar too.
Orhhsome - Serving up traditional yam-based favourites like yam ring, yam pau and, of course, yam paste, Orhhsome is a homegrown brand that delivers the best of all things orh nee to everyone. Studded with ginkgo nuts, the brand’s yam paste is one whose humble greyish appearance belies its deliciousness.
Swatow Seafood Restaurant - This restaurant, located in the heart of Toa Payoh, makes their yam paste fresh every day. We were pleasantly impressed by the generous portions of ginkgo nuts and finely smashed pumpkin in this classic dessert.
Teochew Restaurant Huat Kee - Teochew Restaurant Huat Kee’s orh nee with ginkgo nuts and pumpkin is not as sweet as the others we have tried, but it makes up for that with a very smooth and velvety texture. The soft pumpkin bits add a little fruity aroma. The restaurant also offers a cup of concentrated tea after the dessert to cleanse your palate – a thoughtful wrap-up to the delicious richness.