I like this one pot dish~~yam rice. I love to eat yam rice as well as my late mom. I roughly remembered my late mom's recipe and the method how she cooked this yummy yam rice. Fortunately, I must said that I got it almost 90% of her cooking skill. 😘
Ingredients:
1) 3 cups uncooked rice (measured with rice cooker cup) washed and drained
2) 300 g yam - peeled and cubed
3) 250 g pork belly - sliced thinly
4) 3 shallots - peeled and sliced thinly
5) 2 dried shiitake mushrooms (soaked till soften and sliced)*
6) 30 g dried shrimps (xia mi) - soaked
* If you like mushrooms, you can add in more.
Marinade for Pork:
1 tbsp light soy sauce
½ tsp of sugar
a pinch of salt
½ tbsp corn flour
dashes of white pepper
dashes of five spice powder
1 tsp sesame oil
Seasoning :
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
½ tsp salt (or to taste)
½ tsp granulated chicken stock(optional)
Garnish:
Spring onions - chopped
Fried shallots
Instructions:
1. Cut pork belly into thin slices. Marinade it, set aside.
2. Heat up oil in a wok. Fry yam cutes till golden brown, remove and set aside.
3. With remaining oil, fry the shallots till fragrant. Remove and set aside.
4. With remaining oil, fry dried shrimps till fragrant. Then add pork and stir fry for about a minute followed by chopped garlic, mushrooms and yam. Continue to stir fry.
5. Add rice and seasonings. Lower heat to medium-low (so that rice do not get burnt and stick to the wok) and mix well. Pour in the soaked mushroom water and soaked dried prawn water and mix well. Cover and Simmer for 1 minute.Turn off the heat.
6. Pour the rice mixture into a rice cooker. Add water. Press the start button and get the rice cooking. Once done, add in the fried shallots and stir gently to loosen the rice. Garnish with chopped spring onions, coriander leaves and fried shallots(optional).
Happy Cooking!
Comments
Post a Comment