MD's Yam Rice

One Sunday morning, I was lazing in my lazy chair, when Dr Oz was aired. I watched with interest when a women turned up in the show who has memory lapses. She was in her early 40s.  It was identified, that it happens mostly for women above 40 mainly because of the reducing of estrogen level. Dr Oz advised that one should consume pistachios and yam to increase their estrogen level. So that's it, being a woman in my 40s, I quickly started with my exploration in the world of cooking yam, lol.

(Serves 2)

150gm jasmine rice ( I mix abit with basmati rice )
230gm yam (deskinned and cut into small cubes)
30gm dried prawns (soak in water for 15mins and squeezed the water out)
25gm chopped spring onions
1 nip garlic (if small use 2),chopped
100gm boneless chicken (cut into thin slices)
dash of white pepper or I used red corn peppers (grounded slightly)
salt and sugar to taste

3 tbsp dark soy sauce
3 tbsp light soy sauce
1 tsp oyster sauce

Crisp shallots
fried garlic
Chopped spring onions
Cut red chillies


Wash and drain the rice. Heat a wok, saute coarsely grounded dried prawns until aromatic, then add in garlic and saute further. Then add in chicken meat, spring onions and yam. Cook slightly and add in the drained rice. Stir to combine the ingredients. Add in 2 tbsp dark soy sauce, 2 tbsp light soy sauce and 1 tsp oyster sauce. Mix in the pepper as well. Stir well, add salt and sugar to taste, Pour the rice mixture into the rice cooker. Add water and leave to cook. Once it comes to warm, add in the remaining dark and light soy sauces and mix. Garnish with shallots crisp, fried garlic,chopped spring onions and red chillies. This one pot rice is non spicy . Therefore I have made a soy sauce and sambal to go along with it.

For the soy sauce: Combine all the ingredients
2 tbsp dark soy sauce
3 tbsp light soy sauce
1/2 tsp plum sauce
1/2 tbsp water
1/2 tsp oyster sauce
some chopped red and green chillies

For sambal paste:
10 dried chillies (soaked in hot water for 20mins and drained)
2 nips garlic
1in shrimp paste
3 rose shallots
1 tbsp thick tamarind juice
salt and sugar to taste

Grind the ingredients coarsely except tamarind juice and seasoning, Saute with 1/2 cup of oil. Mix in tamarind juice ,salt and sugar. It is good to add more sugar and saute until the sambal caramelized and come to a rich red colouring. Cook the sambal in low flame until the paste floats. Dish out and serve with yam rice. Do not discard the excess oil from the sambal paste. It is believed that the longer the paste is soaked in the cooked oil, the better the taste of the sambal.