Skip to main content
logo
Food Advertising by

Yam Rice aka Wu Tau Farn




Yam, a tuber, creamy or firm when cooked, has an earthy, hardy taste and usually a minimal amount of sweetness.  It's a good source of potassium, a mineral that helps to control blood pressure, manganese, carbohydrates, fibre and vitamin C, B1 and B6.

A high intake of vitamin B6 has been shown to reduce the incidence of heart disease.  Also vitamin B6  has been a popular supplement with respect to premenstrual syndrome (PMS) in women, especially in conjunction with the depression that can be triggered by PMS.  Being rich in fibre, yam fills you up without filling your hips and waistline!

Cooked this one pot meal recently and I love yam, cooked in whatever form, including 'Poi' ... a Hawaiian word for the primary Polynesian staple food made from yam/taro.  Poi is produced by mashing up the cooked yam to a highly viscous fluid.  Water is added during mashing and again just  before eating, to achieve a desired consistency.  It's best eaten with fingers and scooping up the poi with 2 fingers is considered the best poi.









the yam and meat mixture on top of the rice, cooked, ready to be mixed and served






Recipe for Yam Rice aka Wu Tau Farn


Ingredients
250 gm Yam/Taro, cut into cubes
6 dried mushrooms, soaked and diced
150 gm chicken/pork, diced
25 gm dried shrimps, washed and drained
6 shallots, sliced
4 Tbsp oil
1 cup Taj Mahal Herba Ponni rice
3.1/4 cups water

Seasoning for the meat
1 Tbsp oyster sauce
2 Tsp light soya sauce
1 Tsp sesame oil
1 Tsp dark soya sauce
1 Tsp sugar
1/2 Tsp salt
a dash of pepper

Garnishing
Chopped spring onions
Shallot crisps
Dash of pepper
Drizzle of sesame oil

Preparation
Heat up the wok with the  4 Tbsp of oil
Lightly fry the shallots till crispy, dish out and drain
Add in the diced yam, stir-fry a while
dish out, set aside
Fry the dried shrimps for a while
Add in the diced mushrooms and meat
Toss in the prefried yam cubes
Add in 4 Tbsp water, dish out, set aside
Wash and cook rice with 3.1/4 cups water in rice cooker
After about 10 mins., pour in the yam and meat mixture
on top of the rice,  continue to cook
After the rice has been cooked 
let it rest in 'Keep Warm' mode for about 10 mins
Mix up the rice and add in soya sauce or salt to taste
Drizzle in some sesame oil
Dish out into a bowl, garnish with chopped spring onions
shallot crisps and a dash of pepper
Serve hot


Some notes on Taj Mahal Herba Ponni Rice 
This rice is from South India, planted on river banks with organic fertilisers
supposed to be cholesterol free and contains phytosterol
(active antioxidant)
This rice absorbs more water and increases in bulk when cooked
1 cup gives 4 servings
Ratio of water is 3 times to 1 cup of rice



Comments

  1. I would definitely love this rice. I love the flavour of yam in rice. It gives added texture too. Love all the ingredients. I've just bought some fresh yams just now. Yam is gd for health.

    ReplyDelete
  2. Savory taro rice has always been one of my favourite one-dish meals and I remember my mum cooked this rice very often for the lunch while I was still at high school.

    ReplyDelete
  3. yum, so many great flavors going on in this dish!

    ReplyDelete
  4. Mary

    So, we'll be expecting some creative yam dishes from you, ha, ha.

    Angie

    Think in some places, they serve this with Bak Kut Teh too.

    Brie

    Yes it's yummy and filling, all in one.

    ReplyDelete
  5. Yam, mushroom, chicken, shrimp, all in one rice dish. Yummy. No need for any other accompaniment!

    ReplyDelete
  6. I have forgotten all about yam rice so thanks for posting this. It used to be one of my personal favourites back home.

    ReplyDelete
  7. This Wu Tau Farn is great in winters, smells and tastes heavenly.

    ReplyDelete
  8. I miss cooking this yam rice , thanks for reminding me :)) looks delicious!

    ReplyDelete
  9. Shirley
    Yes, that's why it's called one pot meal. Easy job!

    penny
    Oh, so that's a reminder for you to cook this in the near future.

    Christine
    Yes, especially when you eat it hot.

    Elin
    Yup, simple meal, all-in-one.

    ReplyDelete
  10. I need some 'bak kuat teh' to go with it lol!

    ReplyDelete
  11. My Little Space
    Actually, come to think of it, having it with bak kut teh, will be quite filling.

    ReplyDelete
  12. I never had this yet. I absolutely love taro most especially paired with duck. Okay, this one is healthier compared to the duck. :D But there's lot of flavor on this dish.

    ReplyDelete
  13. Hi Divina
    Yup, this is a delicious one pot meal, saves time. Why not give it a try?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.