Friday, June 17, 2011

Yam Rice ( Taro Rice)

Yam rice is commonly found at Yeong Tow Foo stall. Most of my friends are very madly in love with this rice, to be honest i'm not a big fan of this rice. Whenever I eat out i still prefer white rice cause white rice can never spoil the actual taste of the dish. This yam rice can make a very good and convenient one pot meal especially when you are very busy and have no time to cook. You can even cook it ahead and keep it heated in the rice cooker. Everyone loved the Yam Rice when I made it the other night. I think I should cook this more often in the future. Yam is definitely my beloved, very soon i will come up with my favorite dish, "yam ring"
For what I know it is one of the popular ingredients for vegetarian dishes.  Will for sure share the recipes with you all.
Yam Rice ( Taro Rice)
   Ingredients   :

   11/2      cups yam cubes
   11/2      cups jasmine rice, washed and drained
   41/2      cups water
   4           tablespoon vegetable oil
   8           chinese dried mushroom, soaked
   180 g    dried scallop & dried shrimp ( mixed)
   120 g    chicken breast cubes ( i use waxed meat  & waxed sausage / lap yoke & lap cheong)
   2           bulbs shallot, peeled and cut slice
   1           stalk green onion, trimmed and dice
   2           chicken bouillon cube
   1/2        teaspoon dark sauce
   1           teaspoon light soy sauce
   1           teaspoon sugar
   1/2        teaspoon salt
   dash of pepper
   dash of sesame oil

    Method    :

    Dice the mushroom and cut waxed meat & waxed sausage to strips.

    Heat the wok or rice cooker with the vegetable oil and fry the yam cubes for a while or until 
    brownish, removed from wok and set aside. Remain the oil in the wok.

    Add shallot to fry until golden brown and removed crispy shallot only, leave the oil behind. Add in
    chicken breast cubes/ waxed meat & waxed sausage, dried scallop & dried shrimp to fry until aromatic  
    approximately about 1 - 2 minutes or more.

    Add in the diced mushroom and toss in the pre-fried yam cubes. Add rice and continue to fry for a 
    little while. Pour in the water, chicken bouillon cubes, dark sauce, salt and sugar, dash in the sesame 
    oil and pepper powder. Mix and combined everything in the rice cooker and close lid and switch rice
    cooker to cook.

    When the rice is cooked, open lid mix and fluff up the rice, add light soy sauce. Garnish with crispy
    shallot and green onion before serve.



Yam Rice ( Taro Rice)

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