Yam Rice - My Singapore Food

Name: Yam Rice - My Singapore Food
Ingredients: ½ purple yam, peeled and cut into cubes (*I used 1 450g purple yam); 5 cloves garlic, minced; 5 shallots, sliced; 1 dried scallop (*I used 8 large dried scallops); 100g dried shrimps (*I used 150g dried shrimps); 4 pcs dried mushrooms, sliced (*I used 8 pcs); 1 pc Chinese sausage, skin removed and sliced (*I did put any); 300g pork belly, sliced (*I used 200g lean pork); 1 tsp salt; 2 tsp sugar (*I used 1.5 tsp); 1 tsp dark soya sauce (*I used 2 tsp dark soya sauce); 1 tsp light soya sauce (*I used ½ tsp concentrated chicken broth); 5 rice cups rice; 6 rice cups water (*I used 1 extra cup of mushroom reserve water, 20ml of scallop reserve water); 5 tbs cooking oil (*I used 1 tbs sesame oil)

mysingaporefood.com

Experience the flavors of Singapore with this Yam Rice recipe, featuring purple yam, dried scallops, and mushrooms cooked in a savory broth. Perfect for food enthusiasts!

View full recipe on mysingaporefood.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mysingaporefood.com.

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Ingredients

½ purple yam, peeled and cut into cubes (*I used 1 450g purple yam)
5 cloves garlic, minced
5 shallots, sliced
1 dried scallop (*I used 8 large dried scallops)
100g dried shrimps (*I used 150g dried shrimps)
4 pcs dried mushrooms, sliced (*I used 8 pcs)
1 pc Chinese sausage, skin removed and sliced (*I did put any)
300g pork belly, sliced (*I used 200g lean pork)
1 tsp salt
2 tsp sugar (*I used 1.5 tsp)
1 tsp dark soya sauce (*I used 2 tsp dark soya sauce)
1 tsp light soya sauce (*I used ½ tsp concentrated chicken broth)
5 rice cups rice
6 rice cups water (*I used 1 extra cup of mushroom reserve water, 20ml of scallop reserve water)
5 tbs cooking oil (*I used 1 tbs sesame oil)