Yam Rice

Method4 steps · about 1 hr 10 min

1. 1

   Step 1: Rinse the rice (3 1/2 small) using fresh rinse water, drain and reserve. Separately soak the dried shiitake mushrooms (5) and dried shrimp (2 1/2 tbsp) in warm water until softened, then drain. Slice the mushrooms and chop the shrimp. Keep the measured 2 regular cups cooking water for the pan.

   Uses 3 1/2 small supplied rice-cooker cups dry rice · Water for rinsing rice · 5 dried shiitake mushrooms, soaked, drained and thinly sliced · 2 1/2 tbsp dried shrimp, soaked, drained and roughly chopped · Warm water to soak dried shiitake and dried shrimp

   
2. 2

   Step 2: Heat the 4 tbsp oil and stir-fry the chopped shallots (2) and garlic (2) until fragrant. Add the ground pork (10 oz) or chicken, prepared mushrooms and shrimp, breaking up the meat as it changes colour. Add the measured 2 regular cups water and the taro (12 oz) pieces.

   Uses 4 tbsp oil · 2 shallots, finely chopped · 2 garlic cloves, minced · 10 oz ground pork or ground chicken · Soaked drained sliced shiitake mushrooms · Soaked drained chopped dried shrimp · 2 regular measuring cups water for cooking · 12 oz taro, cut into small pieces

3. 3

   Step 3: Add the kecap manis (2 tbsp), soy sauce (3 tbsp), oyster sauce (1 tbsp), salt (1 tsp), sugar (1/2 tsp), white pepper (3 dashes) and sesame oil (1 tsp) to the pan, then add the rinsed rice. Mix and bring to a boil. Transfer everything to the rice cooker and run its usual rice-cooking program.

   Uses Meat, mushroom, shrimp and taro pan mixture with cooking water · Rinsed and drained uncooked rice · 2 tbsp kecap manis (sweet soy sauce) · 3 tbsp soy sauce · 1 tbsp oyster sauce · 1 tsp salt, or to taste · 1/2 tsp sugar · 3 dashes ground white pepper

4. 4

   Step 4: When the rice program finishes, check that the grains and taro are tender and the meat cooked through. Fluff with a rice scoop and serve topped with fried shallot crisps and scallion (1) rounds.

   Uses Cooked taro rice · Ready fried shallot crisps for garnish · 1 scallion stalk, cut into rounds, for garnish