Yam Rice – Recreated
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”
WHAT????
“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.
GRRRR…
~~~~~~~~~~~~~ . ~~~~~~~~~~~~~
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):
Ingredients
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
Seasoning
1 tablespoons light soya sauce
1 tablespoon dark soya sauce
1/4 teaspoon of white pepper powder
1 teaspoon salt
Method
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.
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!
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Normally, I’ll stir fried garlic and dried shrimp till it’s fragrant and then add in the yam &, lastly put in rice and seasoning(dark soy sauce etc) at the end, put everything into the wok and sitr fried it. It does not have to be cooked, just stir fried till it’s fragrant, and throw everything into the rice cooker to cook. Add more water than normal to allow the yam to be cooked. You can open the cooker and stir it so that the dark soy is even , half way when the cooker is boiling.
I used the same method to cook pumpkin rice as well… but i use roasted pork for pumpkin rice, it’s nice
Wah…I am so craving for yam rice now, after looking at your picture!
Yummmyy…I’ve not had yam rice in I’m not sure how long no!!apparently I can make it myself.
yummy looking 🙂
I don’t like yam but your rice certainly looks very appetising.
Indeed, very yummy. Will try it tomorrow.
🙂
I remember my aunt used to cook this too..soooo yummy….slurppsss *wiping saliva*
You yam rice looks yummy, thanks for sharing.
Looks great, and yeah my mum told me to deep fry the potatoes for curry chicken too if you don’t want them to get mushy or disintegrate 😛
yerrrrr I miss my Mum’s yam rice! she does it quite well too. I miss… home cooking… *sigh*
tapau some can ah?
my maid did that too sometimes and it really irritate me..they don’t listen, always presume..
hmm look so delish
Oooooooooooo… yummy!!!!!! Thanks for sharing the recipe. Must get my helper to cook it one day. Oooh.. come to think of it, maybe should source for Yam Cake recipe too! 😛
may i know the recipe is for how many servings? 🙂