Yam Rice

Yam Rice 1


400g peeled and diced yam

3 cups fragrant rice (rinsed and drained)

3 cups water

200g pork belly (cut into strips)

1 pair pork liver Chinese sausage (diced)

¼ cup dried shrimps (rinsed and drained)

15g dried Chinese mushroom (soaked until soften, remove stem and sliced)

125g peeled and diced carrot

2 tbsp chopped shallot

2 tbsp chopped garlic

2 tbsp cooking oil


2 tbsp light soy sauce

2 tbsp vegetarian oyster sauce

1 tbsp dark soy sauce

1 tbsp sesame oil

¼ tsp ground white pepper


½ cup chopped spring onion

Preparation Instructions:

  1. Heat up a wok with 2 tbsp of cooking oil, saute the chopped shallot and garlic until fragrant.
  2. Add in pork belly strips, saute until lightly brown.
  3. Add in dried shrimps and Chinese mushroom, saute until fragrant.
  4. Add in pork liver Chinese sausage, yam, carrot and seasonings, stir to combine.
  5. Add in fragrant rice and water, stir to combine.
  6. Transfer the mixture onto a large steaming plate and steamed at preheated steamer on high heat until cooked.
  7. Dish out to individual serving bowl, garnish with chopped spring onion and serve.

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