Sharing a quick and easy 1 pot meal, steamed Yam (Taro) Rice. Similar to my Steamed Basmathi pumpkin rice recipe that I had shared before, just swap main ingredient to yam. Textured wise, every grain is nicely separated and fluffy after steaming, not sticky as basmathi has less starch in it.
Ingredients:
80g Yam- diced small
2pcs Dried chinese mushrooms - soaked & diced
15g Chinese Sausage (Lap Cheong) - sliced & half
1 tbsp Dried Shrimp - soaked & finely chopped
1 tsp Dried Scallops - soaked & finely chopped
80g Basmathi Rice
95ml Water (** see tips below)
1 tsp Fried Shallot Oil
1 tsp Sesame Oil
Spring onions for garnishing
Seasoning:
1 tsp Fried Shallot
1 tsp Light Soy Sauce
1/4 tsp Dark Soy Sauce
1/2 tsp Oyster Sauce
Dash of White Pepper
Small Pinch of Salt
** Tips :
1. I always reserve the water from soaking dried shrimp to be added into rice for steaming.
2. Dried scallops - soaked them in water for 20 mins. Then tear apart to loosen up, then finely chopped. You can reserve the soaking water for rice too.
3. Water used for steaming the rice, can include soaking water from dried shrimp and scallops above. Amount of water varies for different type of rice used. Just follow the amount of water that you normally used for cooking your rice.
Step by Step :
1. Rinse rice as usual and place them in steaming pan or casserole (make sure it's suitable for steaming)
2. Add in water & all seasoning. Set aside.
3. Heat up Shallot oil & Sesame oil in pan.
4. Saute Chinese sausage for 30 seconds.
5. Add chopped dried shrimp & dried scallops. Toss for 30 seconds or until fragrant.
6. Add diced yam and mushrooms. Toss for about 1 minute.
7. Dish out and pour ingredients into rice. Add in fried shallot as well. Stir to mix evenly.
8. Steamed yam rice in rapid boiling water for 20 minutes. Do not open the cover. Let it sit inside for another 15 minutes.
9. Stir to mix the rice evenly before serving. Garnish with chopped spring onions.
Happy Cooking.
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