Delicious yam rice recipe using taro as its main ingredient is easy and fast to prepare. In Malaysia, Singapore and the neighbouring countries, taro is also known as yam. The other ingredients such as dried shrimps and shiitake mushrooms give a wonderful aroma to the dish. They provide the right amount of umami that stirs up your appetite. In some stalls or restaurants in Malaysia, Hokkien bak kut teh is served together with yam rice or fried shallots rice.
Yam rice is usually cooked with pork. As I was serving the yam rice with a meat dish, bak kut teh, I omitted the pork in this recipe. Dried shrimps may also be removed from this recipe to turn it into a vegetarian version. Feel free to add more shiitake mushrooms and also a pinch of salt to enhance the taste.
It is also fine to cook yam rice using a rice cooker. Just cook the rice along with the sautéd yam cubes in an electronic rice cooker. Furthermore, the rice would be able to stay warm longer compared to a normal pot. This is an easy one pot dish which can be cooked any day of the week.
Garnish yam rice with some fried shallots, spring onions, coriander or even sliced fresh chilies.
Yam Rice is also known as: Taro rice芋头饭
Heat oil in a pan at medium heat. Sauté sliced shallots and garlic until fragrant. Then, add chopped dried shrimps and diced shiitake mushrooms for 30 seconds. Finally, add taro cubes and continue sautéing.
Deglaze the pan with water used to soak shiitake mushrooms. Add light soy sauce, dark soy sauce and sprinkle some pepper into pan. Mix well and let it simmer until taro cubes are slightly softened.
In a rice cooker or pot, add in washed rice and water. Add the sautéd taro cubes onto the top of the rice. Cook rice at high heat. Once it begins to boil, reduce heat to the minimum and allow rice to cook for 10 to 15 minutes. Allow rice to rest for another 5 minutes before giving it a mix. Serve hot.
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