14 Pavillion Drive, Airport Oaks, Auckland


Simmered Sweet Potato & Xue Choy

Simmered Sweet Potato & Xue Choy
Serves: 4 Ready In: 30 mins


  • 1 sweet potato (about 1/2 pound : 230 g)
  • a bunch of xue choy
  • 1 sheet deep-fried tofu (thin type)
  • 5 or 6 dried small sardines
  • mirin, soybean paste, salt (Miso is food boiled and seasoned meeting well)


  1. Boil some water in the pan. Add a pinch of salt. Boil xue choy quickly. Soak boiled xue choy into the cold water. Drain off. Cut into a little more than 1 inch length.
  2. Wash sweet potato. Cut in round slices of 1/2 inch. Soak in water for 10 minutes.
  3. Spread deep-fried tofu on the colander. Pour boiling water for remove excess oil. Cut into a bite pieces.
  4. Put sweet potato and 5 or 6 dried small sardines. Pour 1 cup water and heat.
  5. When water comes to boil, put xue choy and deep-fried tofu. Add 1 tablespoon mirin and soybean paste. Simmer with a small lid resting directly on the sweet potato for 5 minutes over low heat. Stop to heat and keep for 30 minutes.