Taro, is more commonly referred as Yam by the Malaysian although scientifically, they are not considered the same thing. I try to use the term Taro as much as I can whenever I am sharing recipes on the internet, I still tend to feel more comfortable using Yam instead of Taro for goodies made from this root. Thanks to my truly Malaysian origin ;)
I had a chance trying Yam Rice at a real popular shop in Kluang, Johor recently. Hot boiling Bak Kut Teh (literally means meat & bone tea) served with yam rice, it was just so good. I have heard about yam rice some time ago but have never had any chance tasting it until this trip down to Kluang. This dish left me some yam so they were transformed into real tasty Yam Rice, served with a huge bowl of Bak Kut Teh, as our lazy Sunday dinner. Little Jeriel liked the rice very much but he ate it the strange way though, with tomato sauce
Yam Rice (Taro Rice芋头饭)
(Adapted from Kuali.com)
2 rice cups(300g) of rice, washed and drained
4 shallots, sliced
20g dried shrimps, soaked and chopped
6 mushrooms, soaked and diced
300g yam, diced
4 tbsp oil for frying
2 tbsp oyster sauce
2 tsp light soy sauce
Few drops of sesame oil
Dash of pepper
1 tsp sugar
1 tsp concentrated chicken stock
4 rice cups water
1.5 tsp dark soy sauce, for color when necessary
Chopped spring onions
- Prepare all the ingredients as directed above.
- Heat oil in a wok. Fry shallots till golden brown.
- Add dried shrimps and fry till fragrant. Add in yam and mushrooms. Continue to fry till half-cooked.
- Add rice and seasoning. Stir-fry to incorporate well.
- Dish out to rice cooker, add water and boil rice as usual.
- Serve rice hot with chopped spring onions spinkled on top.