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Monday, January 20, 2014

Yam Rice (Oh Ah Peng 芋头饭)

My mum used to make this Yam rice back home, there are similar dishes made with pumpkin, Chinese mustard (Gai Choy) and long bean.

It is prepared almost like Spanish Paella, the rice is cook together with ingredients and seasoning, in a pot/wok, and later simmer to perfection.

Its simply irresistible as the tastes of yam, meat and other ingredients were all well blend into rice, every spoon of it is a charm! All you need is another bowl of soup, and that is! A great dinner already!

300-400 gm Yam
4-5 slices of thick cut bacon
1 cup Jasmine rice
2 1/4 cup of water
6-8 shallots (Sliced) or 1 tbsp of fried shallot

1 tsp salt (or to taste)
a pinch of Chinese five spice

1. Cut the bacon into 1.5 cm in width, slice shallot, cubed yam into 1 cm x 1 cm pieces. Wash and soaked rice for about 10 minutes.

2. Heat up a wok, and add 1-2 tbsp of oil and fry the shallot slices until fragrant, add the bacon pieces and stir until crisp, add the yam pieces and five spice powder in and  keep stirring until the yam changes colour or a little translucent.

3. Now add rice and stir well, add salt, it should taste a little saltier for now, as when the rice gets cooked, the saltiness balanced out by the sweetness of rice. Continue stirring at medium high heat until rice turn a little translucent, pour in 2 1/4 cup of water, you can add a little water later if you like your rice a little softer. Turn the heat to medium low, cover with lid and simmer for 15 mins or until water disappear, switch off the stove.

4. Fluff up the rice using a spatula or fork, cover up again and let it sit for 10 minutes before serving.

It goes superbly with Bak Kut Teh!

中文 --- 闽南咸饭之芋头饭


                 Long Bean Rice (Cai Dao Peng)                                  Yam Rice

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