Ingredients 1 (500-520g) Yam/Taro, peeled and cubed (yield about 400g) 2 Cups (400g) Long Grain Rice, washed and drained 5 Shallots, peeled and thinly sliced 40 g Dried Shrimps, soaked (5 minutes) and drained 3 ¾ Cups Chicken Stock 3 Pandanus Leaves, washed and knotted 5 Tbsp Peanut Oil Fresh Cilantro Sea Salt to taste Fresh Ground White Pepper Seasoning 1 Tbsp Soy Sauce 2 tsp Dark Soy Sauce 1 Tbsp Oyster Sauce ½ tsp Ground White Pepper Method Heat the oil in a wok and cook the shallots on moderate heat until golden brown. Remove the shallots with a slotted spoon and set aside. Pour the oil into a bowl. Turn the heat on medium, add in the rice and stir for about 2 minutes. Remove the rice into a rice cooker. Then return the oil to the wok. Turn the heat on high and cook the dried shrimps until crispy. Remove and set aside. Mix in the yams and give it a quick stir. Then add the seasoning, half of the shallots and dried shrimps, chicken stock and bring the mixture to a boil. Switch off the heat and pour the entire mixture into the rice cooker. Season the rice mixture with sea salt and pepper if necessary. Cook the rice as per the cooker instructions. Serve the rice with crispy shallots, dried shrimps and top with some coriander leaves. Serves 4 |