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!
30gmushroomsoaked & drained, keep the soaking water
50gdried shrimpsoaked & drained, keep the soaking water
100gwater +650 g from soaking ingredients
1tbspoyster sauce
1 ¼tspsdark soy sauce
¾tspfine 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.
Video
Notes
This recipe yields 8 servings. The nutritional value for reference is for 1 serving.