芋头香饭 Fragarant Taro Rice

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!

Serves: 6

Ingredients

  • 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

Marinade

  • 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

Method

  1. Cut pork into strips and marinate for 1 hour
  2. Shallow fry taro till it turns golden brown. Drain oil and put taro aside.
  3. Wash rice and drain
  4. Fry garlic and onions in some oil till onions turn translucent.
  5. Throw in the dried shrimps and stir fry till fragrant.
  6. Throw in the pork and stir fry for a while.
  7. Add rice and stir well. Put everything into the rice cooker. Add water and turn on rice cooker.
  8. When the rice boils, add in diced carrot,taro and mushrooms.
  9. Cook until done and serve.
  10. Garnish with fried shallots.

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