Monday, November 10, 2008

Yam Rice

Ingredients:

2 cups rice – wash and drain
250 g yam – cube
3 to 4 tbsp oil
4 shallots – slice
3 dried mushrooms – soak and chop finely
25 g dried prawns – wash and drain

For seasoning:

1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame sauce
½ cub chicken stock
½ tsp sugar to taste
3 cups of water
2 pandan leaves – knot

Method:

Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.

Add dried prawns and sauté until fragrant. Stir-fry yam and mushrooms. Add rice and seasoning. Stir-fry well.

Dish rice mixture into an electronic rice cooker. Add water and pandan leaves and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve. Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander.

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