FRAGRANT TARO RICE/YAM RICE

Easy-to-prepare Fragrant Taro Rice, the ingredients include soft moist taro, mushroom, lap cheong and dried shrimp. A must-try recipe for taro lover!

Ingredients:

• 450 g uncooked white rice
• 2 sticks lap cheong (Chinese sausage)
• 1 stalk scallion
• 100 g shallot
• 300 g taro
• 30 g mushroom (soaked & drained, keep the soaking water)
• 50 g dried shrimp (soaked & drained, keep the soaking water)
• 100 g + 650 g water from soaking ingredients
• 1 tbsp oyster sauce
• 1 1/4 tsps dark soy sauce
• 3/4 tsp fine salt
  
  

Directions:

1 Rinse white rice for 2 times with water, drain off the water completely.

2 Steam lap cheong for 10 minutes until cooked through.

3 Chop scallion. Dice lap cheong. Slice shallot. Dice taro. Dice soaked mushroom. Finely chop soaked dried shrimp.

4 Add shallot to 200 g of cooking oil, mix well. Cook over medium-high heat until lightly browned. Off the heat, continue to cook with residual heat until golden brown. Put fried shallot on a sieve to drain off the oil, set aside to cool.

5 Preheat 6 tbsps of cooking oil, add in dried shrimp, cook over medium heat for 2 minutes. Add in mushroom and taro, cook for another 2 minutes.

6 Add in uncooked white rice, continue to cook for 2 minutes.

7 Add oyster sauce, dark soy sauce and fine salt to 100 g of water from soaking ingredients, mix well, add to white rice, cook until liquid has dried up.

8 Transfer to rice cooker, add in 650 g of water from soaking ingredients, cook with “White Rice” function. (Reminder: Adjust the amount of water added according to the type of white rice you use.)