Saturday, March 14, 2009

Taro Rice Pot

The idea of a one-pot meal is great, that we can make this in a rice cooker is convenient. We used a lup cheong, or Chinese sausage, that had pork and chicken, there are many kinds, found in most Chinese supermarkets. The taro tastes good as well, I can see that it is a versatile root vegetable (I've had it in both savoury and sweet dishes, similar to sweet potato).

Taro Rice Pot
2 lup cheong, sliced thickly
1-2 Tbsp vegetable oil
3 cloves garlic, crushed
3 cilantro roots, crushed
1/4 cup textured protein, soaked
3 shittiake mushrooms, soaked in hot water then sliced
1/4 cup small dried shrimp, soaked
1/2 medium Taro, cut into bite-sized chunks
2 cups brown rice, rinsed
1-1/2 Tbsp light soy sauce
ground white pepper
4 cups mushroom stock (or as per rice cooker instructions)

Put some vegetable oil in a heated pan and add sliced lup cheong; fry until cooked, 3-4 minutes. Add garlic, cilantro roots, and textured protein; fry until fragrant. Add dried shrimp and shiitake mushrooms. Mix together, then add taro and rice. Season with light soy sauce, ground white pepper and stir-fry together well - make sure it doesn't get too dry. Put mixture into rice cooker and add stock; cook as per rice cooker instructions.

Serve with Nam Jim King Ginger sauce if you wish.

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