Yam Rice 芋头饭

Yam rice is my hubby's favorite. However, delicious yam rice is hard to find nowadays. Mostly the yam rice that served at bak kut teh or yong tau foo stalls are lacked of ingredients and taste. Majority looks dark in color and just contain very few pieces of yam.

I love generous amount of ingredients in my yam rice. That's the benefit of cooking it myself. I just learned how to make the yam rice from my mum. This is my first time of making it, and it turned out perfectly great. :P Hurray!

Without Yong Tau Foo or Bak Kut Teh, the Yam rice tastes good on its own. It's a complete meal too. I like to serve it with homemade sambal belacan.

Yam Rice
Serves 4

Ingredients:

2 cups of rice (washed and drained)
200 gm lean pork (cut into thin strips)
100 gm char siew (cut into thin strips)
20 gm of dried shrimp (washed and de-shelled)
6 dried mushrooms (soaked, removed stalk and cut into thin strips)
300gm yam (skinned, and cut into 1cm ³ cubes)
5 clove of garlic (finely chopped)
7 shallots (skinned and thinly sliced)
1 stalk of kai-lan (chopped)
water/chicken stock (adequate amount used to cook 2 cups of rice)
sunflower oil

Seasoning:

2 tbsp of oyster sauce
5 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of sesame oil
dash of white pepper

Method:

1. Heat some oil in a wok, fry shallots till golden yellow. Add the garlic to saute till fragrant.

2. Pour in char siew, pork, mushroom and dried shrimps. Stir fry till you smell the aroma.

3. Add the yam cubes and rice to mix well.

4. Add seasonings and water. Bring it to a boil.

5. Pour everything into rice cooker, and cook.

6. Mean while, stir-fry kai-lan with some oyster sauce. Set aside.

7. Once cooked, serve it with the stir-fried kai-lan. It's best serve with home made sambal belacan.

Happy National Day to all Malaysian! "Satu Malaysia, Untuk Semua!"