Ingredients Jump to Instructions ↓

  1. 1 cup of yam (cut into small cubes and pre-fried till light brown)

  2. 150 grammes of skinless belly pork

  3. 5 to 8 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem and cut into thin strips. Retain the water used for soaking)

  4. 50 grammes dried shrimps (pre-soaked in 100 ml water for about 5 minutes. Remove dried shrimps and retain the water used for soaking)

  5. Water for boiling

  6. Â 3/4 rice bowl measure of white rice (rinsed)

  7. 5 shallots (sliced finely)

  8. 4 tablespoons palm oil

  9. Seasoning

  10. 1 Â

  11. 1/2 tablespoons light soya sauce

  12. 1 tablespoon dark soya sauce

  13. 1/4 teaspoon of white pepper powder

  14. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.

  2. Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.

  3. Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another minute or so till aromatic.

  4. Add belly pork strips and stir well for about a minute. Next, add rice and continue stirring well whilst adding seasoning. Add the water previously used to soak mushrooms and dried prawns. Once rice is evenly coated with seasoning, remove and place into a rice cooker.

  5. Add more water to cover rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker. Once rice starts to boil, add pre-fried yam and cover. Allow it to cook till done.

  6. If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.

  7. Serve the Yam Rice with a sprinkle of fried shallots and scallions / spring onions.


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