Yam rice

Yam Rice

Ingredients :
5 cups rice, washed and drained, pour into rice cooker, leave it
1 medium sized yam (300-350gm), peeled and cut into cubes
350gm Pork Belly, washed and blanched in boiling water for 3 minutes, then rinsed and cut into small pieces. Marinade with 1 tsp of salt and few dashes of pepper, set aside
1/2 bowl dried shrimps, washed and soaked for 15 minutes, then drained water
6 cloves garlic, peeled and cut roughly
1/2 bowl cooking oil
4-5 tbsp dark soy sauce
2 tbsp oyster sauce
2 tsp salt, or to taste
A few dashes of sesame oil
1 litre water, plus or minus, just make sure water level must be 3/4" above rice
Some spring onion and sliced cucumber for garnishing

Methods:
Airfry yam at 180d for 10 minutes, set aside
Airfry Pork Belly at 180d for 12 minutes, set aside

Heat wok with cooking oil, then add in garlic, saute till fragrant. Then add in dried shrimp and continue to stir for 2 minutes. Add in water, dark soy sauce and oyster sauce. Continue to add salt and add a few dashes of sesame oil.
Pour this mixture into the rice cooker. Make sure water level is 3/4" above rice. Press button to cook rice. After 20 minutes or so, add in the pork belly and yam. Stir to mix and let the rice cooker continue to cook the rice. Once rice is cooked, leave it for about 10 minutes. Then use a long wooden ladle to fluff up the rice.

Serve rice on a plate and garnish with cut spring onion and sliced cucumber.

Enjoy immediately with some light soy sauce chilli padi or dried shrimp sambal!