Saturday, October 16, 2010

Yam Rice

1 cup rice grain - washed and drained
1 1/2  cups water to cook rice
1 bowl of yam - peeled and cut into cubes
1 tbsp dried shrimps - soaked and drained
1 pc skinless pork belly - scalded and cut into thin strips
3 pcs of dried mushrooms - soaked, stem removed and cut into thin strips
2 shallots - peeled and chopped
cooking oil
2 tbsp soy sauce
1 tsp dark soy sauce
1/2 tsp sesame oil
1/4 tsp five spice powder
salt and pepper to taste
  1. Heat up oil in wok and stir fry the yam till fragrant or lightly brown.  Set aside.
  2. Stir fry the pork belly and dried shrimps till fragrant or lightly brown.  Set aside.
  3. With the remaining oil, saute the shallots till fragrant.  Add in the mushrooms and continue to stir fry for a while more.  Pour in the rice and the seasonings and mix well.
  4. Transfer the rice to a rice cooker and add water to cook.  Halfway through the cooking, add in all other ingredients and continue to cook until the timer is up.
  5. Mix the ingredients evenly into the rice mixture.  Check seasonings and add salt or soy sauce to the mixture if necessary.
  6. Serve warm with a sprinkle of fried shallots and chopped green onion.