05 January 2015

Yam Rice (Taro Rice 芋头饭)

近来很少爬部落,没时间上贴没心情写文章选新食谱,名单排位虽然没落得倒数第一名但也惨不忍睹! 经营了几个年头的部落, 心如冷了那还能谈些什么,今年还是要加把劲,多上几道好菜肴!

I like to eat Bak Kut Teh (pork rib garlic pepper soup) with Taro or Yam rice, how about you? This cooking was done last November, still a long list of back log to clear.

This dish is not complicated but there are a few steps and lot of slicing need to be done before hands. However, after stir fry the ingredients I moved it into rice cooker and let it continue the other half of the cooking process, so it is really painless to cook Yam Rice \^o^/  It was an attempt worth trying as the end result is satisfying aromatic yam rice! I love to have my yam rice with Bak Kut Teh! Recipe from Rasa Malaysia.

Recipe adapted from Rasa Malaysia with changes
yield: 8 bowls of rice
500g yam, cut into small cubes
250g rice
1 bulb of garlic, finely chopped
8~10 shallots, thinly sliced
100g dried shrimp, soaked in water, drained and chopped
8 dried mushrooms, soaked in water, drained and thinly sliced
4 tbsp cooking oil
500ml water

2~3 tbsp sweet soy sauce (kecap manis), depends on how dark you like the rice to be
4 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp salt (to taste)
1/2 tsp sugar
a few dashes of white pepper powder
1 tbsp sesame oil

1. Wash the rice and rinse it with water, drain and set aside.
2. Heat up cooking oil in wok. Add shallots and garlic, stir fry until aromatic. Add mushrooms and dried shrimp, stir fry for 5 mins. Add water and yam cubes into wok. Add seasonings and bring it to boil. 
3. Add rice into the wok and do a few quick stirs. Then transfer everything into the rice cooker and cook it like cooking the steamed rice.  
4. When rice is cooked, stir and loosen up the yam rice. Serve hot with some fried shallot and chopped scallions.