Sunday, March 04, 2007

Mushroom and Yam Rice

Yam Rice is a favourite rice dish among Chinese Singaporeans. This is an improvised version, by just dumping all of the ingredients into a pot without stir-frying any of them. With a simple soup, it will make a complete meal.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 2 dried mushrooms, washed and soaked for 5 mins
° 4 small black fungus (optional), washed and soaked for 5 mins
° 50g yam, cut into cubes
° ½ carrot, cut into pieces of 1cm thickness
° 1 slice of ginger
° 1 tablespoon sesame oil
° 1 tablespoon dark soy sauce
° ½ teaspoon Chinese five-spice powder
° ½ teaspoon salt
° Pepper to taste (optional)

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.

1. Unused yam can be kept in freezer for 1 month.

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