Yam Rice – Recreated

August 27, 2008 at 1:18 pm

A little drama first…

Yesterday, I told Jelly I will cook yam rice for dinner and got her to prepare the ingredient, frying the yam, boiling the meat and slicing the mushroom.

When it was 6:15pm, I asked her to get the rice rinsed and I’ll do the cooking. She replied, “I’d already cooked the rice, mum”
“I said I’m cooking yam rice right? Why did you cook the rice first?”
“I thought you want, mum.”
“I was just upstairs, you could have asked me right?”
“I thought must cook rice, mum.”
“You don’t even have to call me on the phone, you just need to ask me, that also you can’t do?”
“I thought..”
*cutting her off*“What about the chicken stock?”
“I used to cook the rice, mum.”
WHAT THE ….??? Hate it when they don’t bother asking!!
….. Anyway, Yam rice I’m going to have. So whatever rice she cooked, I got her to store away, we can do a fry rice later.

~~~~~~~~~~~~~ . ~~~~~~~~~~~~~

I’d been cooking yam rice without following a recipe, yesterday I decided to follow this Yam Rice recipe from Delicious Asian Food.

I found what I’d been doing wrongly all this while cooking yam rice the way I did.
1) I fried the uncooked yam cubes with the rice – making the yam very mushy when served
2) I threw away the water that was used to soak the dried shrimp – wasted
3) I didn’t pre-cook the meat, sometimes causing the rice to have the ‘smelly chicken’ smell.

Here is the recipe (I replaced pork with chicken and used an estimated measurement to make cooking easier):

1 small yam dice (cut into small cubes and pre-fried till light brown)
1 piece of kampung chicken breast (the recipe used belly pork, since we don’t eat pork, I use chicken instead).
6 pieces Chinese dried mushroom (pre-soaked until soften. Retain the water used for soaking)
1 handful of dried shrimps (pre-soaked in water for about 5 minutes. Remove dried shrimps and retain the water used for soaking)
Water for boiling
2 cups of rice (rinsed)
4 tablespoons palm oil

1 tablespoons light soya sauce
1 tablespoon dark soya sauce
1/4 teaspoon of white pepper powder
1 teaspoon salt

Bring a pot of water to boil and add chicken. Remove scum from water. When chicken is cooked removed from water and allow to cool. Slice the chicken into small pieces.

Heat up 2 tablespoons of shallot oil (we always have this ready at home). Add mushrooms and stir fry for 2 minutes then add dried prawns. Continue stir-frying for a while until fragrant.

Add chicken and rice and continue stirring and then add the seasoning. Once the rice is evenly coated with seasoning, add the chicken stock (whatever we have left after Jelly used it to cook the first batch of rice) and water previously used to soak mushrooms and dried prawns. Transfer this to rice cooker.

If need to, add more water to cover rice mixture (this call for your normal rice cooking intelligence to know how much water is enough). Switch on the rice cooker. Once rice starts to boil, add pre-fried yam and cover. Allow it to cook till done.

And this was what we had for dinner yesterday.

Yam Rice

The yams are in cubes not mashed up, the rice has the fragrant of dried shrimp (must be from the water that’s used to soak the dried prawns). I had another plate of left over just now for breakfast, and the dried shrimp fragrant was very profound. Yummy!

Go try out this recipe or any other recipes from Delicious Asian Food. And while doing so, stand a chance to win USD100. Click below for details.

Delicious Asian Food USD100 up for grabs

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