This is one porridge which I wanted to cook before going on holiday cos’ it is simple enough. But I didn’t cook it, cos’ I couldn’t get a good quality local yam. Back from holiday, I managed to get it and here is this porridge which I waited too long to cook, hehehe! Very difficult, long, long wait.....
Verdict – the porridge is very fragrant and tasty cos’ of the soft, cottony yam which is sweet and blends well with the other ingredients. Very easy to cook yet satisfying to eat. Good choice for a One Dish Meal.
Recipe Source – Yum Yum Magazine No. 78 [modified]
Ingredients
[serves 2-3]
110 gm rice – washed and drained, mixed with ½ tbsp oil and ½ tsp salt
1800 ml water
1 tbsp oil
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tbsp dried prawns – rinsed
2 dried mushrooms – soaked and diced
150 gm yam – cut into cubes
150 gm minced meat [marinate with some light soy sauce, pepper and sesame oil if making into meatballs]
3 tbsp fish sauce
Pepper to taste
1 stalk spring onions or Chinese celery – chopped
1 tsp sesame oil
- Heat up oil, saute chopped garlic and shallots until fragrant and lightly brown.
- Add in dried mushrooms, dried prawns and yam to fry until aromatic. Dish up.
- Bring water to boil in a pot or wok, add in rice and bring to a boil again for 10 minutes.
- Add in meat balls. Then lower heat and simmer rice for about 45 minutes.
- Add in fried ingredients and continue to cook for 10-15 minutes until porridge is thick and yam already tender.
- Scoop into serving bowls, garnish with celery or spring onions and a dash of sesame seed oil.
I'm submitting this post to Cook Your Books Event #19 hosted by Joyce of Kitchen Flavours
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