Wednesday, November 9, 2011

Fragrant Yam rice (Taro rice)

Staying in a family orientated community made me realized the sacrifices of many stay-at-home mums (SAHMs). It is definitely not easy to forgo own interests and career to stay at home to take care of young kids who demand every second of your attention. A new friend of mine (a SAHM) requested to learn to make one-dish meal as she finds it challenging to prepare dinner and take care of kids at the same time. Seriously, who can?


Hence I made this one-dish meal and dedicate to all SAHMs. I hope you can save some cooking time and spend more time caring for your loved ones. 




Recipe 
Ingredients:

  • 1 1/2 cup of Jasmine rice (rice cooker's cup), washed and drained
  • 5 medium Dried Shitake mushrooms, soaked till soft and diced
  • 2 tbsp Dried Shrimps, soaked 
  • 2 small Yams, approx 1 cup, diced 
  • 30g Pork belly, sliced (optional)
  • 1 shallot, chopped
  • Spring onions, chopped 
  • 1 1/2 cup water
  • 2 tbsp Oyster sauce
  • 1 tbsp Light Soya sauce
  • 1/2 tbsp Dark Soya sauce
  • 1/4 tsp sesame oil
  • 1/4 tsp Salt
  • Dash of pepper
  • Cooking oil 
Steps: 
  • In a heated wok over medium fire, add 3 tbsp of cooking oil. 
  • Add in shallots. Fry till golden brown. Remove shallots and leave the oil in wok. 
  • Add in soaked dried shrimps into wok. Fry till fragrance, about 2 minutes. 
  • Add in mushrooms. Fry till fragrance, about 1 minute. 
  • Add in pork slices. Fry till opaque. 
  • Add in yam. Stir well. 
  • Add in seasoning such as oyster sauce, dark and light soya sauce, salt, pepper and sesame oil. 
  • Add in rice. Stir well and make sure all rice is coated evenly. 
  • Add in half of the fried shallots.
  • Pour into a rice cooker and add in water. 
  • Cook the rice in the rice cooker. The usual process takes place. 
  • But you may choose to cook the rice in the wok. Reduce fire to low and cover. 
When the rice is cooked, use a spatula and stir a couple of times. Serve in individual bowls, top with the rest of the fried shallots and some spring onions. If you are not eating right away, you can keep it in the rice cooker in 'warm' mode. I think the total preparation and cooking time is less than 30 minutes. But most importantly, it is easy and tasty!