Grandma's recipe # 1: Yam Rice (芋頭飯)

in food •  6 years ago 

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Ingredient:

White rice (10 people's portion)10人份白米
25-30 Red shallots25-30顆紅蔥頭
A handful of dried shrimps一把滿滿的蝦米
A slab of pork belly一排五花肉
1 Yam芋頭一顆
1 chunk of pork fat肥油一大塊
8 tbsp of light soy sauce生抽8湯匙
1 tbsp of dark soy sauce老抽1湯匙
2 tbsp of sesame oil麻油2湯匙
Half tbsp of white pepper powder白胡椒粉半湯匙
1 Chicken bouillon cube雞精粉一塊
Moderate amount of vegetable oil菜油適量
Moderate amount of water水適量

Direction:

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Wash the white rice, set aside for later use.
將白米沖洗乾淨,備用。

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Rinse the shallot and dried shrimp, slice a slab of pork belly into many little strips.
將紅蔥頭(去皮)與蝦米清洗乾淨;將五花肉切成細條;備用。

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Slice the shallot, dice the yam into little cubes.
把蔥頭切碎,然後將芋頭切塊。

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Heat up the wok. Saute the pork fat to extract its oil.
熱鍋後,把肥肉丟下鍋把豬油煸出來。

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Filter the fried lard, keep the oil. Add some vegetable oil in it, to deep fry the sliced shallots.
把豬油渣濾出,將菜油倒入鍋與豬油一起油炸紅蔥頭。

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Deep fry the shallots until they turn crispy-brown then keep them for later use.
將紅蔥頭用中火油炸至以下色澤,然後將這些蔥頭酥濾出備用。

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Use the remaining shallot oil to stir-fry the sliced pork belly and dried shrimp.
利用剛才提煉的蔥油,爆香五花肉和蝦米。

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Diced yam cubes in, stir fry all of them with medium heat.
倒入芋頭,用中火繼續爆香鍋內的所有材料。

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White rice in, season it with light soy sauce, dark soy sauce, sesame oil and white pepper, then stir-fry them until every grain of rice is well-coated with the sauces.
將白米倒入鍋,加生抽、老抽、麻油、白胡椒粉。不停翻炒,直到每一顆白米都均勻的裹上剛才加入的醬汁。

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Get everything into the rice cooker, then with the ratio of 1:1, add same amount of water into the rice. Add a chicken bouillon cube to enhance the overall flavor, if you like.
把所有東西倒入飯鍋,以一比一分量的水加入飯鍋內。此時可加入一塊雞精粉增添美味。

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About half an hour, the yam rice should be ready to be served.
大約半小時後就可開飯鍋,看看這飯有多香這芋頭有多鬆軟。

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Sprinkle some crispy fried shallot which is made just now on the yam rice. Bon appetit!!!
將剛才油炸的蔥頭酥撒在飯上一起服用,風味更佳。

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  ·  6 years ago 

槟城芋头饭记得大山脚有家很好吃

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你說得那間我有吃過,確實好吃,但我還是比較喜歡我阿嫲煮的,畢竟自己煮的料比較足 XD

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  ·  6 years ago Reveal Comment

其实我蛮喜欢吃芋头这个东西的

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芋頭那獨特的香味確實迷人,當甜點吃也挺不錯的。

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I think it should be called Lard, not pork fat.

Tometo, tomato. Thanks for sharing though.