Thursday, July 28, 2016
Yam? Sweet Potato? Taro?
So what are these, really? Yam? Sweet potato or taro?
I googled and learned that interestingly, the confusion is not limited to Malaysians. While most Malaysians mistake yam for taro, Americans have been confused about sweet potatoes and yams for hundreds of years!
A video to share
Er.... what about tapioca?
Sharing my yam/taro rice recipe. A word of caution - wear gloves when handling the raw yam/taro as the tuber contains crystals of calcium oxalate just beneath its peel. This substance will make your skin itch. Undercooked taro root and taro leaves can also cause extremely unpleasant itching in your mouth
1 cup uncooked long grain rice
200g yam/taro, skin removed and cubed
2 tbsp dried shrimps (soak in water for 15 minutes, drain and chop finely)
100g Chinese roast pork, diced into small pieces
dash of ground white pepper
2 tbsp olive oil or vegetable oil
3/4 tbsp light soy sauce
1 1/2 tsp dark soy sauce
1 tsp sesame oil
Wash and drain rice. Set aside
Heat up a wok. Add oil and scald yam cubes on high heat for roughly 5 minutes till just about cooked. Set aside.
Using the remaining oil in the wok, stir fry the dried shrimps on medium low heat till fragrant (about 2-3 minutes).
Return the cooked yam to the wok. Add rice, roasted meat and ground white pepper. Stir fry for 1-2 minutes till all the ingredients are well mixed.
Allow the rice mixture to cool, then transfer to a rice cooker. Add 1 3/4 cup water to rice cooker followed by seasonings. Stir to ensure that the seasonings are well mixed. Let the rice mixture cook in the rice cooker.
Serve the yam rice hot, garnished with sliced chillies, green onions, and cilantro.