Tuesday, February 16, 2010

Yam Rice

Hi everyone! How did your CNY/Valentine's Day celebrations go? I didn't do much ... except eat, relax, catch up on sleep and eat some more. What about you? :)

Did any of you make Ngoh Hiang for CNY? I made a batch of Teochew-style Ngoh Hiang (with yam) for my mother-in-law. She adores them. ;) With quite a bit of yam leftover, I also cooked some Yam Rice.

For this, I went over to Gert's blog for some ideas. Gert, as many of you know, is an amazing cook and baker ... truly, an inspiration to a newbie like me. I made some amendments to the recipe though, like adding Chinese sausages and dried shrimps. Overall, a very yummy one-dish meal!

Thank you, dear Gert, for sharing this recipe with us. I hope you and your family are enjoying your time in KL. :)



Recipe
(loosely adapted from My Kitchen Snippets)
- 2 cups rice, washed and drained
- 250g yam, cut into 1/2 inch cubes
- 5 pcs dried mushrooms - soaked and sliced thinly (I used my batch of frozen stewed chinese mushrooms)
- 2 pieces chicken breast meat, sliced thinly and seasoned with a dash of soy
- 2 cloves garlic, chopped
- 5 shallots, sliced thinly
- 1 tsp grated ginger (I omitted this)
- 3 spring onions, cut small
I added:
- 1 Chinese sausage, sliced thinly
- 1 handful dried shrimps (hay bee/udang kering), soaked in water (do not discard this water)

Seasoning:
- 2 tbsp oyster sauce
- 2 tbsp light soya sauce (I omitted this)
- 1 tbsp sesame oil (I used shallot oil instead)
- 1/2 tsp sugar or to taste (I used 2 tbsp of Rose brand "Thick Sweet Sauce" - made from molasses, sugar, water and caramel)
- 3 cups chicken stock/water (I used water mixed with the soaking liquid from the dried shrimps)
- 1 tsp of black soy sauce
- Salt and pepper to taste

1. Heat about 1/4 cup of oil and fry shallots till golden and fragrant. Remove shallot crisps and set aside. Using the same oil, fry the yam cubes until lightly brown. Remove and set aside.

2. Sauté garlic and dried shrimps until fragrant and lightly brown. Add in the chicken, mushrooms and chinese sausage, and stir-fry for a minute. Add rice and seasoning. Stir-fry well.

3. Dish rice mixture into an electric rice cooker. Add water chicken stock/water and yam and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.

4. Serve rice with a sprinkling of shallot crisps and spring onions.

44 comments:

  1. Hi Ju
    I often made this too...lots of spring onions and fried shallots on top.

    And the same ingredients (replace chicken meat with minced pork) can be used for yam cake too.

    : )

    ReplyDelete
  2. I did nothing.
    Your savoury yam rice would be something I wish I had in the CNY!

    ReplyDelete
  3. wow this is my favourite dish! hmmmmmm smells good too! I want I want this! :)

    ReplyDelete
  4. Davvero succulento questo risotto, complimenti, io lo proveri immediatamente visto che è quasi ora di cena. Vorrei provare questa ricetta, e dato che dalle mie parti i gamberi essicati non si trovano posso sostituirli con dei gamberi freschi? Un abbraccio Daniela.

    ReplyDelete
  5. Gong xi gong xi!!! I didn't do much... just relax and ate at a restaurant... wish I was in Malaysia for the celebration though :(
    This recipe definitely gets my thumbs up!!

    ReplyDelete
  6. This looks like comfort food Ju..I hope you had a great CNY..Glad you rested!! You deserved it~

    Again..Happy happy New Year to you~

    ReplyDelete
  7. What else can one do beside "eat, relax, catch up on sleep and eat some more" during CNY? Glad to hear that you had a good time. I love yam rice and saw the same recipe on Gert's blog. You are quick to make it.

    ReplyDelete
  8. Had a wonderful Valentine's Day... But with my move, i am feeling more New Year (ish)

    ReplyDelete
  9. Sounds absolutely wonderful , Ju. I wonder how Chinese sausage is different than others. Everything else, I can easily get.

    Happy CNY and Valentines Day!

    Diane

    ReplyDelete
  10. Ju,
    I am glad you mention the Ngoh Hiang in this post... as I have been looking for the recipe. I've missed Ngoh Hiang from Bogor (Indonesia) so, I may just try your recipe.

    I like this yam rice too..

    Thanks.

    ReplyDelete
  11. I would totally make this with a veggie sausage, I LOVE one-pot meals and yams, yummy. Glad you got to relax and take it easy!

    ReplyDelete
  12. Thank you Ju for the mentioned. I didn't do much since I came back except EAT, EAT, EAT and spending time with family :)

    ReplyDelete
  13. I had been dining out with friends from Nin Chor 1 to Nin Chor 3, now I'm at work. I'll be so lucky if I could have this yam rice for lunch today!

    ReplyDelete
  14. I did nothing of the traditional stuff. :D
    Had a simple dinner at a friend's place and that's it.

    ReplyDelete
  15. YUm! Not made it myself but this will be on the list now.

    ReplyDelete
  16. glad u had a relaxing CNY Ju....this looks yummy....like a lot of things... iv heard of it but never tried...but coming from you it looks and I know is delicious!!! (^^)

    ReplyDelete
  17. Wow...love those ingredients you have there....seeing this reminds me of my late father whom often cooked this dish for us....

    ReplyDelete
  18. your yam rice looks great. I like the addition of lup cheong. Happy New Year, Gong Xi Fa Cai!!!

    ReplyDelete
  19. Hello Ju,

    Don't forget the award that I gave you yesterday!!! Come over @ my blog & pick it up, please!! Congrats!

    What a tasty rice dish!! Sp apart too! Must taste special!

    ReplyDelete
  20. HUGE FAN OF YAM RICE.
    super yummy! had it a few times during CNY.
    sometimes my grandma would make it for us for breakfast too.
    hehe awesome!

    ReplyDelete
  21. My grandma used to cook rice with yam with hebi a lot. So good! Happy CNY!

    ReplyDelete
  22. Hi Ju, that dish looks sinfully delicious!
    Incidentally, I have always loved Teo chew moi, used to eat that in Singapore Beach road, North Beach road long ago.
    I sure miss that.
    Just in case you make that dish, send me a telegram, ha ha.
    Have a great Tiger year, Lee.

    ReplyDelete
  23. Hi Ju,
    I have never heard of this dish. It looks wonderful and I will give it a try! I think I shall spend a little bit of my weekend catching up here while my mouth waters.
    Now I will be thinking yams in my sleep, better get to the store tomorrow!
    ~Tracie

    ReplyDelete
  24. Gong xi Fa Chai! Yuuummmmm.... the yam rice looks really good! almost look like a Ngo mei gai to me!

    ReplyDelete
  25. Oh god... Ngor Hiang... makes me drool. I wish we have more of that in Perth.

    Thanks for the recipe though, I'm sure it's good :)

    ReplyDelete
  26. Hello Ju! New year blessings to you too. We did a crazy amount of visiting... exhausting!

    I just lurve yam rice/claypot rice =) This looks so good. I've actually never tried making this from scratch.. have always cheated and used the spice paste from the Asian Home Gourmet series.(http://www.asianhomegourmet.com.sg/product.asp?pID=5&cID=1) It's actually quite respectable! But I'll have to give your recipe a try one day. I'm sure it's better =)

    ReplyDelete
  27. Hi,

    This reminds me of a dish my Mom would make for me when I was ill and home from school. MMMmmmmmm.

    I've just stumbled across your blog just then and it has a alot to offer!

    I might just have to follow. Would be great if you did the same for me :)

    ReplyDelete
  28. Une recette magnifique comme d'habitude.
    BRAVO!!!!!!!!!!!!!!!

    ReplyDelete
  29. This is my fav dish of all time when it's raining! My mum makes this now and again as an easy quick-bang-bang type of dinner but it's a real treat because she'll prepare it all in the rice cooker and then put it in a giant claypot to serve. Oh love chinese sausage in this too and creamy yam. U make me miss home ;) x

    ReplyDelete
  30. Hope you had a great CNY! I cooked dinner on the eve and that was about it. The rest of the time was just eat and eat, and more eating.

    ReplyDelete
  31. I love yams. They are so versatile. I never thought about making them with rice. Great idea/recipe!

    ReplyDelete
  32. Gosh, I don't think I've ever heard of yam rice! But this definitely looks good, and those lil cubes look so cute :D

    ReplyDelete
  33. Yum yam !oh I haven't had yam rice since I last had it in Singapore! It is time to harvest another yam!

    ReplyDelete
  34. Hi everyone! Gong xi gong xi! Looks like we all did the same thing over CNY - NOTHING but eat! Heheh!

    ReplyDelete
  35. JU!! The rice with the yam is a fantastic idea! I've never ever had it this way but I am a big yam fan - your rice is just gorgeous. I would love to try!

    ReplyDelete
  36. Yummy Yummy, I always wanted to cook this, but too bad, my kids dont' really appreciate yam, no chance to cook till now. Anyway, I must cook this one day just for myself and hubby, hehehe..

    ReplyDelete
  37. It's has been a long, long time since I last ate this. Wish that bowl is mine! That would make my Chinese New Year complete :P

    ReplyDelete
  38. I love one-pot meals, and this looks delicious! Might make it with sweet potato, though, as that's more readily available in my areas... would that be okay, do you think?

    ReplyDelete
  39. This must be yam week on the blogs, there's been so many excellent yam recipe the last few days. We love yams but this dish is unique served over rice with chicken. Sounds so good!

    ReplyDelete
  40. Ju this looks delicious!!! I love yams and this dish is even more awesome because you can cook this entire dish in one pot!! Yummy yum yum :)

    ReplyDelete
  41. Ooooh, little TC, your yam rice looks very delicious, very shiny. Mine wasn't shiny enough because not enough oil.

    BTW, you gave me a great idea. I still have half a yam in my fridge and a lot of tofu skin, so your idea of the ngoh hiang with yam is great. In Penang, we call ngoh hiang lor bak and the vegetarian version uses yam. Slurp. Thanks for the idea. :)

    ReplyDelete
  42. Hi! Have being following yr blog since last year. Thanks, for sharing yr yam rice recipe. I used to like yam rice with chinese sausage going gv it a try this wkend. But will replace the chicken with pork. Where can I get the "Thick Sweet Sauce"? Can I get it from NTUC?
    Have a nice weekend!
    Christina Poh

    ReplyDelete
  43. Hi Christina, yes, you can get it from NTUC or at the markets. Just ask for Rose Brand Thick Sweet Sauce. It is also used to fry Char Kway Teow.

    ReplyDelete
  44. Hi! Ju,

    Thanks for your reply manage to get the sauce from NTUC. Cook the rice on sunday everyone in my family like it especially my teochew hubby. As we are a small family so still left some which I brought to work for my colleague to try her comments was good too. Thanks for sharing. Not sure have you try making the "Steam Yam Cake". Once again thank you for sharing. Christina Poh

    ReplyDelete