I was able to get a whole yam [about 800 grams] from the supermart for below RM10.00. This whole yam is enough to cook a few dishes such as Yam Rice, Yam Noodles, Stir Fry Yam with Chicken, Yam and Sago dessert etc. It is long list as yam for these dishes is not a main ingredient. Moreover, cut yam can be stored in the freezer and keeps well for sometime.
This Yam Rice recipe is an easy one to cook up as all the ingredients are mostly available in an oriental kitchen.
It is awesome, the rice is so tasty, while the yam pieces are soft and aromatic. Even better to serve with a bowl of vegetable soup. You can either steam the rice or cook it in the rice cooker.
Dish 15 - EZ Steamed Yam Rice with Chinese Sausage [Lap Cheong]
Ingredients
[serves 2-3]
200 gm rice - washed and drained
150 gm yam - cut cubes
1 Chinese sausage [lap cheong] - wrapper removed and cut cubes
2 dried mushrooms - soaked and cut cubes
1 tbsp dried prawns - rinsed and coarsely chopped
4-5 shallots - peeled and sliced thinly
250 - 280 ml water [can add the water from soaking of the mushrooms]
1-2 tbsp cooking oil
spring onion - chopped
Seasoning
1/2 tsp salt
1 tsp sugar or 1-2 dashes of msg
1/4 tsp pepper
1 tbsp each light soy sauce and oyster sauce
some dark soy sauce for colour
- Heat oil in a wok, saute shallots until golden brown and crispy. Remove the crispy shallots into a plate. Set aside.
- Using the same wok, add in mushrooms, dried prawns and lap cheong. Stir fry until aromatic. Add in yam cubes, continue to fry for several minutes. Reduce heat to low. Add in rice and seasoning ingredients.
- Continue to stir fry for several minutes to mix well and the rice is evenly coloured.
- Dish up onto a steaming tray or rice cooker. Add in water and some crispy shallots, stir to mix well.
- Steam rice for 40-50 minutes [halfway, stir to ensure even cooking] or cook rice in the rice cooker as usual.
- Off heat, leave for 5 -10 minutes before fluffing up to serve.
- Garnish with spring onions and crispy shallots.
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