Yam Rice

I love yam rice ( "orh pheang" in hockien ). Fragrant & tasty. You can eat it just like this or with some salted / pickled vegetables soup or just bak kut teh ( herbal soup ).  I first tasted orh pheang was in Butterworth, Penang in 1996.  Some colleagues brought me there to have lunch. It was served with pig's organ soup. Yum! 

Here is my attempt to try to cook the rice at home with lots of yam!! :p Recipe adapted from Rasa Malaysia. 

The ingredients

Fry all the ingredients.

Add in the seasoning & mixed well.

Mix well the fried ingredients with the rice. Start cooking in the rice cooker.

Ingredients : 

3 cups of rice washed & soaked with the usual amour of water needed to cook the rice in rice cooker. 

200g yam, clean & diced

50g dried shrimps clean

3 cloves of garlic minced 

4 shallots - thinly sliced 

1 small carrot - diced 

2 dried mushrooms - diced. 

3 tbsp vegetable oil 

Seasoning : 

1 tsp sesame oil 

3 tbsp sweet dark soya sauce 

1 tbsp oyster sauce 

2 tbsp light soya sauce 

1/2 tsp pepper 

1/2 tsp five spice powder 

1/2 tsp sugar 

Preparation steps : 

1. Clean the rice & soak in water & leave in the rice cooker.

2. Heat up the oil in the wok, add the garlic & shallots. Fry until fragrant. Add the dried shrimps, fry a little & add the dried mushrooms. Fry a little then add the carrots & finally the yam. Mix well. 

2. Add in the seasoning & mix well . Then transfer to the rice cooker & mix well. 

3. Start the cook mode on the rice cooker. After the cooking is done, mix well & serve hot. 

4. Garnish with some spring onions , fried onions & fresh chilli. 

Bon appétit ! 

Chin's note: 

1. Adjust the seasoning to your liking.

2. Here is the link to Rasa Malaysia's recipe: 

http://rasamalaysia.com/yam-rice-recipe/2/