Hokkien Yam Rice

Tested Recipe with Slight Adjustment Adapted from Andrew Kow’s A Taste of Home

Hokkien Yam Rice


1 ½ cups fragrant rice

1 ½ cups water

250g yam

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

Preparation Instructions:

  1. 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.
  2. Heat up oil in pot, add in rice and seasonings, fry till fragrant.
  3. Heat up 3 tbsp oil in pot, fry chopped garlic and dried shrimps, add in yam, shredded cuttlefish and stir-fry evenly.
  4. Pour rice and water into a steaming plate, add in fried ingredients and steamed at preheated steamer until cooked.



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