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Yam Rice (Taro Rice)

   

Yam Rice 芋头饭
“Yammy-licious” Yam Rice 芋头饭

I had lots of leftover yam from making yu sheng so I thought of cooking yam rice with the leftovers. My first attempt turned out really well surprisingly, not only did the yam rice looked appetizing, it also tasted … “yammy” (can’t resist the pun). It was so good that I didn’t mind reheating the remaining yam rice the next day as it was too good to waste. Yam rice is really filling and you can eat it on its own as a one-dish meal, or pair it with Chinese soups such as bak kut teh and salted vegetables soup.

Yam Rice 芋头饭

Updated (24 Feb 2010): In the US & Canada, there is no distinction between yam and sweet potato. Hence to avoid confusion, the yam that is used in this recipe is also the vegetable known as taro. In Singapore (and in this recipe), yam refers to the vegetable with black skin and some porous roots sticking out from the skin, and the flesh is white/purple (see photo below). Sweet potato, on the other hand, refers to the one with orange flesh. Thanks to HoppingHammy who pointed it out to me :)

If you like different flavours of yam rice, also check out Rasa Malaysia’s yam rice which has minced meat & shiitake mushrooms. :up:

Yam Cubes
Ingredient: Yam Cubes

Ingredients
(serves 3-4)

- (200g) 1 cup uncooked long grain rice, washed and water rinsed
- water to cook rice
- 200g yam (taro), skin removed and cubed (wear disposable plastic gloves when handling yam)
- 2 tbsp dried shrimps (hei bi), soaked in water for 15 minutes, drain the water and chop finely
- 100g char siew or roasted meat, cut to small pieces
- dash of ground white pepper
- 2 tbsp olive oil or vegetable oil

Seasonings
- 3/4 tbsp light soy sauce
- 1 1/2 tsp dark soy sauce
- 1 tsp sesame oil

Directions
1. Heat a wok. Stir fry yam cubes on high heat for roughly 5 minutes till just about cooked. Set aside.
2. Using the remaining oil in the wok, stir fry dried shrimps on medium low heat till fragrant (about 2-3 minutes).
3. Return the cooked yam to the wok. Add rice, roasted meat and ground white pepper. Stir fry for 1-2 minutes till all the ingredients are well mixed.
4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add water to cook rice (adjust according to your preference/rice cooker; I used roughly 1 3/4 cup water), followed by seasonings. Stir to make sure that the seasonings are well mixed.
5. Cook rice in rice cooker. If not using rice cooker, boil the rice mixture for roughly 20 minutes, or till the water has evaporated and the rice is moist and puffy.

Roasted Meat
Ingredient: Assorted leftover roasted meat (cut to smaller pieces)

Dried Shrimps (Hei bi)
Ingredient: Dried shrimps (hei bi), finely chopped

Preparation for yam rice
Stir frying all the ingredients (Step 3)

                                           

Leave a Comment





49 Responses to “Yam Rice (Taro Rice)”

1 2 3 4
  1. celine — February 21, 2010 @ 8:30 pm

    YAY!! One pot meal, I like …… Thanks Wiffy!! You can never imagine how much you are helping me with dinner preparations, and how much my family loves you (and other online sifus). Without you guys, they will be having instant noodles at least 3x a week.

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:06 am

      haha, I’m still having instant noodles quite frequently in a week :p Thanks for your encouraging words as always, hope your family likes the yam rice :)

      Reply

  2. MaryMoh — February 21, 2010 @ 9:05 pm

    It’s a long time I have not eaten yam rice. Oooh….love the look of it. Now you make me crave for it. Love all the ingredients. Bet it’s very, very delicious.

    Reply

  3. Little Inbox — February 21, 2010 @ 9:16 pm

    Good idea to utilize the leftover. You can consider to add some chopped garlic too.

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:07 am

      great idea! chopped spring onions, fried shallots are great for topping up too. I was too hungry/lazy to garnish it that day :D

      Reply

  4. pigpigscorner — February 21, 2010 @ 10:02 pm

    yam rice and hebi is so good…yammy!

    Reply

  5. TasteHongKong — February 21, 2010 @ 10:12 pm

    As far as i know, the yam (we call it taro) and the rice can easily get lumpy when cooked together in a rice cooker, but yours look just right.

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:09 am

      I think the rice gets lumpy because of too much water added. Also the cooked yam/taro will get mashy if you press hard, hence I try to be gentle when I scoop it out the rice :)

      Reply

  6. dolphing — February 21, 2010 @ 10:20 pm

    It is the best serve with Preserved Vegetable Soup 鹹菜湯. May I know if you the later recipe to be shared ? ^^

    Reply

  7. Reeni — February 21, 2010 @ 10:55 pm

    This sounds excellent! I like that you added meat to it too. A great way to reinvent leftovers!

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:10 am

      Yes, I was really happy that this dish took care of my leftover yam and roasted meat!

      Reply

  8. Selba — February 21, 2010 @ 11:01 pm

    I’m not so sure whether I’ve eaten it before but it looks so yummy :)

    Reply

  9. Bob — February 21, 2010 @ 11:59 pm

    That looks perfect. Seriously.

    Reply

  10. Ching — February 22, 2010 @ 1:00 am

    Yummy I loved this, should go buy some yam to make this.

    Reply

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