Hi everyone! How did your CNY/Valentine’s Day celebrations go? I didn’t do much … except eat, relax, catch up on sleep and eat some more. What about you? 🙂
Did any of you make Ngoh Hiang for CNY? I made a batch ofTeochew-style Ngoh Hiang (with yam) for my mother-in-law. She adores them. 😉 With quite a bit of yam leftover, I also cooked some Yam Rice.
For this, I went over toGert’s blog for some ideas. Gert, as many of you know, is an amazing cook and baker … truly, an inspiration to a newbie like me. I made some amendments to the recipe though, like adding Chinese sausages and dried shrimps. Overall, a very yummy one-dish meal!
Thank you, dear Gert, for sharing this recipe with us. I hope you and your family are enjoying your time in KL. 🙂
Recipe
(loosely adapted from My Kitchen Snippets)
– 2 cups rice, washed and drained
– 250g yam, cut into 1/2 inch cubes
– 5 pcs dried mushrooms – soaked and sliced thinly (I used my batch of frozen stewed chinese mushrooms)
– 2 pieces chicken breast meat, sliced thinly and seasoned with a dash of soy
– 2 cloves garlic, chopped
– 5 shallots, sliced thinly
– 1 tsp grated ginger (I omitted this)
– 3 spring onions, cut small
I added:
– 1 Chinese sausage, sliced thinly
– 1 handful dried shrimps (hay bee/udang kering), soaked in water (do not discard this water)
Seasoning:
– 2 tbsp oyster sauce
– 2 tbsp light soya sauce (I omitted this)
– 1 tbsp sesame oil (I used shallot oil instead)
– 1/2 tsp sugar or to taste (I used 2 tbsp of Rose brand “Thick Sweet Sauce” – made from molasses, sugar, water and caramel)
– 3 cups chicken stock/water (I used water mixed with the soaking liquid from the dried shrimps)
– 1 tsp of black soy sauce
– Salt and pepper to taste
1. Heat about 1/4 cup of oil and fry shallots till golden and fragrant. Remove shallot crisps and set aside. Using the same oil, fry the yam cubes until lightly brown. Remove and set aside.
2. Sauté garlic and dried shrimps until fragrant and lightly brown. Add in the chicken, mushrooms and chinese sausage, and stir-fry for a minute. Add rice and seasoning. Stir-fry well.
3. Dish rice mixture into an electric rice cooker. Add water chicken stock/water and yam and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.
4. Serve rice with a sprinkling of shallot crisps and spring onions.
My yam cubes were kinda plus-sized because I thought they would soften and become mushy if I cut them too small. Apparently not. 😉
