Hokkien Yam Rice

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

Hokkien Yam Rice

Ingredients:

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)

Seasonings:

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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s