Easy-to-prepare Fragrant Taro Rice / Yam rice, the ingredients include soft moist taro, mushroom, lap cheong and dried shrimp. A must-try recipe for taro lover!
You can add some fried shallots to further bring out more flavours.
CHINESE VERSION: 香喷喷芋头饭
Taro Root: What It Is
Taro root is a starchy vegetable that’s used as an ingredient in many Asian dishes. It’s also often eaten on its own, and it can be baked, boiled, or fried.
Taro root is popular in many different cultures because it has a mild flavor and a smooth texture, so it works well in both sweet and savory dishes. The most common way to eat taro root is by boiling or steaming it until soft, then mashing it with a fork until smooth. You can also roast the taro root if you want to add a slightly nutty flavor to your dish.
In Hawaii, taro has been used for centuries as an important part of traditional Polynesian cooking. The Hawaiians have created several dishes using taro, including poi (a traditional Hawaiian dish made from mashed taro root), laulau (a steamed meat dish wrapped in taro leaves), and haupia (a dessert made from coconut milk).
Fragrant Taro Rice/Yam Rice | MyKitchen101en
Yield: 8 servings
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 ¼ tsps dark soy sauce
- ¾ 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.)
9 When the rice is cooked, add in lap cheong and scallion, mix well.
10 Garnish with some fried shallot before serving.
Fragrant Taro Rice/Yam Rice
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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 water +650 g from soaking ingredients
- 1 tbsp oyster sauce
- 1 ¼ tsps dark soy sauce
- ¾ tsp fine salt
Instructions
- Rinse white rice for 2 times with water, drain off the water completely.
- Steam lap cheong for 10 minutes until cooked through.
- Chop scallion. Dice lap cheong. Slice shallot. Dice taro. Dice soaked mushroom. Finely chop soaked dried shrimp.
- 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.
- 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.
- Add in uncooked white rice, continue to cook for 2 minutes.
- 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.
- 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.)
- When the rice is cooked, add in lap cheong and scallion, mix well.
- Garnish with some fried shallot before serving.
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What type of rice u r using? Thks
I use normal white rice (beras putih).