Tested Recipe with Slight Adjustment Adapted from Andrew Kow’s A Taste of Home
1 ½ cups fragrant rice
1 ½ cups water
25g dried shrimps
20g shredded cuttlefish
2 tbsp chopped garlic
8 shallots (peeled and sliced)
1 ½ tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp vegetarian oyster sauce
½ tsp sesame oil
¼ tsp ground white pepper
½ tbsp chicken seasoning powder
- Rinse yam, deep fry in heated oil and cut into pieces. Soak dried shrimps in water, remove to drain. Shred shallot, fry in heated oil until golden brown.
- Heat up oil in pot, add in rice and seasonings, fry till fragrant.
- Heat up 3 tbsp oil in pot, fry chopped garlic and dried shrimps, add in yam, shredded cuttlefish and stir-fry evenly.
- Pour rice and water into a steaming plate, add in fried ingredients and steamed at preheated steamer until cooked.