Yam rice
The 2 key differences between cooking yam rice and cooking pumpkin rice are that you need to pre-fry the yam cubes and add the yam when the rice is boiling. Thanks to the mommy who had recommended me this wonderful recipe!
Below is a modified version of my yam rice (ingredients are quite similar to pumpkin rice):
Ingredients:
120g rice (2 persons) – rinse and soak for 15 mins
200g yam (cut into 1cm x 1cm cube, rinse and pat-dry, pre-fry until lightly brown)
* Do not wash the yam before peeling off the skin to avoid itches on the hands.
80g vegetarian cubed ham (you can substitute with pork or chicken)
5 fresh medium size shiitake mushroom (wash with running water, blanch over hot water and slice thinly)
25g dried shrimp (wash, pre-soak for 15 mins, retain water for cooking later)
5 shallots (slice thinly)
4 tbsp oils
Water for cooking (depending on the type of rice used. I used long-grained rice to cook)
Spring onions (for garnishing)
Seasonings:
1Β½ tbsp light soya sauce
2 tsp dark soya sauce
1 tsp salt
1 tsp sesame oil
Dash of pepper
Methods:
1. Heat up 3 tbsp oil. Fry shallots until golden brown. Dish up and set aside.
2. Heat up another 1 tbsp oil, add in dried prawns and stir fry under low heat until fragrant.
3. Push the dried prawns to the side, add in vegetarian cubed ham and stir-fry for a while.
4. Add in mushroom and stir fry for 2 mins.
5. Add in pre-soaked rice, Β½ of the fried shallots, then followed by seasonings. Stir well until all are evenly coated.
6. Transfer all the ingredients to a cooking pot, add water until 1cm above the surface fo the rice.
7. Cook the rice until it is boiling and half-cooked, add in pre-fried yam. Stir well and cover the lid. Continue cooking until it is completely cooked.
8. For those who cooks using pot or wok, add water to cover the mixture, reduce heat to low, cover and cook slowly, stir occasionally to prevent burning.
9. Serve rice with a sprinkle with spring onion and fried shallots.
12 Comments
Leave a comment to Sofia
Glad you liked the recipe and modified it to your liking π
Do you prefer yam or pumpkin rice?
Nice pic… nice taste, isn’t it?
bits of life ‘n’ taste:
oh yes, yummy…it is also one of my “success” stories in cooking rice using pot too (after all the “undisclosed” failures). Hahahaha..!
pablopabla:
Tks for your sharing. Yam rice is always my all-time favourite. Maybe I will add some toasted peanuts (for garnishing) in my next attempt. π
Yam Rice is my favorite food, I would like to try your recipe. ^^ Btw, I was wondering do u have the recipe of εΈθηͺζζ±€ ? ^^
Dolphing: Tks for trying my recipe. Sorry, I don’t have the recipe for εΈθηͺζζ±€. Speaking about it, I haven’t tried this soup for a long time. π
Thanks for another great recipe that my fussy tot agrees to eat! Would like to check with you though, first, why the need to blanch the mushrooms and the need to prefry the yam cubes. Thanks!
Yixi: For fresh mushrooms, blanching helps to remove its “raw” smell. Prefrying prevents the yam cubes from turning mushy during cooking and also enhances its aroma. Hope it helps! π
Oh I see, Thanks! π
Hi,
If I am cooking for 4-6 people, how to measure the water (to cook the rice)? Can I just double it up? Eg. 2 cm above the rice if I am cooking for 4 people?
Thanks =)
Sofia: I suggest that you pre-soak the rice first and then just add water roughly 1.2cm above the whole ingredients. Please note that the amount of water depends much on the type of rice you use. Best to follow the instruction stated on the packaging of your rice. Hope it helps! π
Thanks for your suggestion =) Will try this recipe in few days time π
Sofia: You’re always welcome! π