Yam Rice

I saw this dish in the latest issue of the Food and Travel Magazine and it looks yum and pretty simple to cook. Also I was very inspired by the Teochew Peach Rice Dumpling's (Bee Pao Bee)way of making the rice filling. So I incorporated the same method here.

2 cup of jasmine rice

1 tbsp of garlic oil

1 teasp of salt and pepper

1) Cook the above in a normal rice cooker with enough water. Keep warm.

200 gm of good quality yam (weight after shaving), diced into cubes

35 gm of dried prawns, washed and chopped into smaller bits

30 gm of dried scallops, soaked and loosened

3-4 pieces of dried chinese mushrooms, soaked and diced into small cubes ( i forgot here)

1 piece of good quality chinese sausage (optional), cut to small cube (also forgotten)

1 1/2 cup of chicken stock

1 tbsp of sesame oil + 4 tbsp of cooking oil

2 tbsp of shallots, chopped finely

1 tbsp of garlic , chopped finely

1 tbsp of light soya

pepper

salt to taste (be careful as dried prawns & scallops can already be quite salty)

1) Heat up oil and pan fry dried prawns till fragrant. Add shallots and garlic and continue stir frying till garlic and shallots are soft and fragrant.

2) Add mushrooms, chinese sausages followed by scallops and yam. Stir till well mixed and fragrant. Add seasoning, soya and chicken stock and let the mixture simmer till yam is soft and stock is drying up.

3) Dish out into the rice pot and stir to evenly mix yam mixture with the rice.

4) Serve in bowls topped with garnishing (spring onion & fried shallots).