Modified recipe from: 新加坡风味小吃 Singapore Hawker Food by Jimmy Chua
More commonly known as Yam Rice, it is a popular savoury dish among the Chinese in Singapore/Malaysia that usually forms the staple of a Bak Kut Teh feast.
The water:rice ratio in this recipe was just right (crucial!). Little cubed carrots (the first i have seen in taro rice) also gave the dish a splash of life. Great substitute for our beloved one disher – fried rice!
- 400 g white rice
- 500ml water
- 200 g diced taro
- 100 g diced carrot (abt 1 medium carrot)
- 5 black mushrooms (rehydrated and diced)
- 50g dried shrimps (rehydrated and chopped finely)
- 200g pork belly
- few cloves of garlic and shallots
- 1 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1/2 tsp salt
- 1 tbsp dark soy sauce
- 1/2 tbsp sesame oil
- pinch of pepper
- Cut pork into strips and marinate for 1 hour
- Shallow fry taro till it turns golden brown. Drain oil and put taro aside.
- Wash rice and drain
- Fry garlic and onions in some oil till onions turn translucent.
- Throw in the dried shrimps and stir fry till fragrant.
- Throw in the pork and stir fry for a while.
- Add rice and stir well. Put everything into the rice cooker. Add water and turn on rice cooker.
- When the rice boils, add in diced carrot,taro and mushrooms.
- Cook until done and serve.
- Garnish with fried shallots.