Yam Rice

Yam Rice


1 cup jasmine rice (rinsed and drained)

1 cup + 2 tbsp water

110g yam (cut into pieces)

100g pork belly (cut into thin strips)

4 dried shiitake mushroom (soaked until soften, discard the stem and slice the caps)

2 tbsp dried shrimps (rinsed and drained)

1 tbsp chopped garlic

50g shallots (peeled and sliced)

¼ cup cooking oil


1 tbsp light soy sauce

½ tsp cooking caramel

¼ tsp ground white pepper


1 stalk spring onion (sliced diagonally)

Preparation Instructions:

  1. Heat up a non-stick skillet with ¼ cup of cooking oil. Sauté the sliced shallots until crispy and golden brown. Remove and drained on paper towel to absorb excessive oil.
  2. Leave 2 tbsp of shallot oil in the skillet. Saute the chopped garlic until fragrant.
  3. Add in pork belly strips, sauté until no longer pink.
  4. Add in dried shrimps and shiitake mushroom. Sauté until fragrant.
  5. Add in yam and seasonings. Stir to combine. Transfer to a steaming plate together with the jasmine rice and water. Stir to combine.
  6. Steam at preheated steamer until cooked. Turn off heat and set aside for 5 minutes.
  7. Dish out, garnish with fried shallot and sliced spring onion. Serve.


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