The Chan’s is a typical Chinese household and pork is central to our cuisines so it’s only natural that many of our recipes involve pork.
To our Muslim friends who follow this blog, I would encourage you to try out our recipes by substituting pork with other meats (chicken, duck, or lamb), or even firm tofu/taokua, and voila ….. a whole new world of taste and flavor awaits you!
Last Sunday, my hubby was craving for his favorite porky soup and so we headed to a coffee shop in Sungai Way that’s popular for mixed pork & offal soup served with yam (taro root) rice.
I shared a bowl of yam rice with Agnes but found it a letdown. It wasn’t aromatic and I dug and dug, but found no chunky pieces of yam.
Unsatisfied, I decided to cook some for dinner that very night. There was half a yam left sitting in the fridge since Momsie’s visit. I thought to myself that no matter how badly my yam rice may turn out that night, it wouldn’t be as bad as the one I had that morning.
At the Chan household, I have learned not to waste food and be creative in dishing out a meal by improvising on what’s available. I checked in the refrigerator and the pantry and discovered I had sufficient ingredients to make a pared-down casserole yam rice.
I chose to use basmathi, when sufficiently soaked it produces very long, fluffy and fragrant rice when cooked. It is not starchy and very suitable for people with bloated stomach problems like Agnes and myself.
Many may choose to add wax sausages, roasted char siew or even dried shrimps, but I decided otherwise.
My yam rice here has very few ingredients, to ensure the clarity of flavour. Only the rice, yam, and the pork should take centre stage.
Yam rice is often served with porky soup, and sometimes, a sambal.
Recipe For Yam Rice
- 1 cup (200 gm) uncooked basmati rice wash, rinse and soak for 20 mins
- 1 cup of water to cook rice
- 200 gm yam (taro), remove skin and cube
- dried shiitake mushrooms soaked in water for 15 minutes, drain the water for use later and slice or cube fungi
- 100 gm pork belly cut to small pieces, marinate with a little oil, soya sauce and dash of pepper
- salt to taste
- dash of ground white pepper
- 2 tbsp olive oil or vegetable oil
- 3/4 tbsp light soy sauce
- 1 1/2 tsp dark soy sauce
- 1 tsp sesame oil
- spring onions
- fried shallots
- Heat a wok or in my cast a cast iron pot and pour 2 tablespoon oil to fry shallots till golden brown. Scoop up for garnishing.
- Remaining oil use to stir fry yam cubes on high heat for roughly 5 minutes till just about cooked. Set aside.
- Using the remaining oil in the wok, stir meat and mushrooms on medium low heat till fragrant (about 2-3 minutes).
- Return the cooked yam to the wok. Add rice and fry for 1-2 minutes till all the ingredients are well mixed.
- Add water to cook rice followed by seasonings. Stir to make sure that the seasonings are well mixed.
- Boil the rice mixture for roughly 20 minutes, or till the water has evaporated and the rice is fully cooked and puffy.
- Garnish with fried shallots and spring onions.