Yam desserts such as Orh Nee (a chinese dessert where yam is mashed and cooked into puree, usually with pumpkin and ginko nuts) or yam fritters are usually too sweet for my liking even though I like it. I love yam rice or some very good yam cakes where I can bite into chunky bits of yam. However my mum never cook yam at all cos' she says it is not easy to clean and peel it.
Recently I bought this food magazine 'Food & Travel . Kitchen Culture' from the supermart. This magazine has quite an extensive number of articles on cooking tips, recipes, food reviews and travel articles of personal accounts from travel writers revolving around food and culture. It's quite interesting. I just bought another issue of it yesterday and shall see if this is worth my monthly read. ;) Heh ok what I wanna mention about is this fried yam rice in the magazine.
I bought a packet of pre-packed yam which had been peeled and washed. Great! Heh, good for lazy people like me. I did'nt know things are so convenient now. :D On that very day itself, I made this steam yam cake, for my mum to bring to her karaoke sessions with my aunties (hoping it'll be successful) and my myself and dd to try. I followed Happy Mrs Kwok's recipe. However, for the seasonings, she only mentioned "as desired" and I'm poor at gauging how much I should use as I don't cook often. So the yam cake turned out too bland! Heh... luckily with some sesame oil, sesame seeds and soya sauce, it was still edible. Haha! My mum said my aunties were hungry so it was still well received. LOL!
Do note that you've really got to wait till it's completely cooled before slicing as it was very soft and mashy immediately after steamed. I did not pan fry it, too much of a hassle for me, but I believe it would taste much better.
I saved some of the yam for my bento fried rice the next day. As long as you prepare the ingredients in advance, cooking time took less than 20 minutes. The yam rice was very fragrant and I really like the chunky yam. :P
Fried Yam Rice (Serves 2)
1 tbsp finely chopped garlic
1 tbsp finely chopped onion
1 cup cooked rice
1 tbsp oil
1 1/2 cup chicken stock
1/2 cup cooked yam, cut into large chunks
1 tbsp sesame oil
1 tbsp oyster sauce
35g toasted dried shrimp
55g sliced Chinese sausage
20g dried scallop, pre-soaked in water to soften
10g coriander leaves
10g toasted sesame seeds
10g sliced red chilli
- Heat oil in a wok, then stir-fry the onion and garlic till fragrant.
- Add in the rest of the ingredients one by one, except the rice.
- Toss the mixture while stir-frying for 2 to 3 minutes.
- Add the rice to the mixture and mix well.
- Garnish the fried yam rice and serve immediately.
Recipe Source: Food & Travel - Oct 2008 Issue (Pg 43)
Note: Do add the chicken stock a little at a time. I do not know how much their 1 cup of rice constitutes. 1 1/2 cup stock intially seemed too much for my 1 cup of rice so I only added about 1/2 cup. However, as I was stir-frying the rice, I found that the stock actually absorbed well into the rice (probably because of the yam), hence I added more sesame oil to make it less dry. I also omitted onion, dried scallop, and coriander leaves.
Worth giving this simple one-bowl dish a try!