Yam Rice (芋头饭)

Tuesday, 18 July 2017






Yam rice is comfort food I enjoy. Since I still had the remaining half of the yam I used to cook Bubur Cha-Cha, I made yam rice for dinner last night. This is my own recipe and you may modify it to your taste.


Yields: 4 servings

INGREDIENTS:

250g yam (wash, peel and cut into small cubes)
250g rice (rinsed and drained)
80g dried shrimp (soaked in water and drained)
10 dried mushroom (soaked in water, drained and cut into half)
100g chicken breast or pork (sliced)
3 cloves garlic (finely chopped)
8 shallots (thinly sliced)
5 tablespoons cooking oil
350ml water

Seasonings:
1 tablespoon dark soy sauce
2 tablespoon light soy sauce
1 teaspoon salt or to taste
1 tablespoon sesame oil

Garnishing:
3 spring onions (finely cut)
1 spring coriander (leaves only)

METHOD:

1.  Wash, rinse and drain the rice and set aside.
2.  Heat up oil in a wok, fry shallot until fragrant until it begin to turn golden brown and quickly remove the shallots from the wok. Set aside.
3.  Use the remaining oil, fry garlic and dried shrimp until fragrant, then add pork, mushrooms and yam. Then add all seasonings, some water and fry for few minutes.
4.  At last, add rice into the wok and stir well. Then transfer everything into the rice cooker and add water. Cook it like cooking the steamed rice. You may also steam the rice in a steamer.
5.  When rice is cooked, stir and loosen up the yam rice. Serve hot with some fried shallot, spring onions and coriander.