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