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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. Pepy @ Indonesia Eats — February 22, 2010 @ 2:13 am

    That is what we called talas in my own language or taro here.

    Never thought to mix that with rice. Thanks Wiffy!

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:11 am

      Now I learnt a new word for yam :)

      Reply

  2. HoppingHammy — February 22, 2010 @ 5:43 am

    Please forgive me for being so confused. I thought “yam” was sweet potato? lol! The yam cubes you have pictured look nothing like sweet potato though, (they look very interesting though!) and the fact you mention wearing gloves makes me wonder even further? :!: So, what is that?

    The finished dish looks very earthy and appealing! :up:

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:17 am

      sorry for causing the confusion. after your comment, I did a search and found that people in the US referred to yam as sweet potato quite interchangeably. the “yam” labelled in singapore is the one with black skin and white/purple flesh. sweet potato here is the one with orange skin :) I will edit my post for more clarity, millions thanks for pointing it out to me!

      Reply

  3. The Little Teochew — February 22, 2010 @ 9:54 am

    Hi-five, girlfriend! Hurray to yammy yam rice! LOL. :)

    Reply

  4. aruna — February 22, 2010 @ 11:33 am

    Nice n gorgeous!

    Reply

  5. tigerfish — February 22, 2010 @ 12:19 pm

    Me Yearning Yammy…hee hee…..
    Been some time since I cooked yam rice….

    Reply

  6. Lia Chen — February 22, 2010 @ 1:10 pm

    Wiffy, I learn a lot from your blog. I don’t know about yam rice before but with hei-bi in it … I can only imagine ‘delicious’ in my head :up:

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:12 am

      Yam rice is a popular home cooked food in Singapore. Yes rice with hei bi is simply delicious :p

      Reply

  7. Big Boys Oven — February 22, 2010 @ 1:30 pm

    I just love anything with yam! amazingly delicious! :)

    Reply

  8. Christine@Christine's Recipes — February 22, 2010 @ 2:04 pm

    Yam rice, yum yum…..!
    Love yam very much. This is a very clever way to clean up the leftovers.

    Reply

  9. beachlover — February 22, 2010 @ 2:21 pm

    yam rice!! I wanna a bowl too!! look yammydelicious!! talking about yam,I also bought 2 head of taro yesterday.Now you inspire me to make yam rice!! woohoo!!

    Reply

    • wiffy replied: — February 24th, 2010 @ 10:12 am

      can’t wait to see your version of yam rice :)

      Reply

  10. peachkins — February 22, 2010 @ 8:27 pm

    this dish looks so tasty!

    Reply

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