This taro rice is how my Teochew mom made for us growing up.
1 medium size Taro (peeled and cut into chunks)
1 chopped shallot
1 pound of Peeled Shrimp
1 pound of Ground Pork/ Ground Chicken
15 Shitake Mushrooms (soak in hot water, cut off stems and slice thinly)
3 large Squids (keep the tentacles, cut the heads into rings about a third of an inch thick)
Optional: 6 Pork/ Chicken Lap Cheong (Chinese Sausage) (Soak lap cheong in cold water for 30 minutes, peel off and discard casing, bake whole in the oven at 400 degrees farenheit for 15 minutes, broil for 4 minutes on high checking every 2 minutes to make sure it doesn’t get burnt)
5 cups of rice (wash and rinse rice about 10 times, pouring out the water with each rinse)
4 tablespoons of Peanut Oil
1 tablespoon of White Ground Pepper
1 tablespoon of Teriyaki Sauce
1 tablespoon of Kikkoman Light Soy Sauce
1 tablespoon of Sesame Seed Oil
First, we will pan fry the taro chunks. Put them in the pan with the peanut oil. Lightly brown them on one side then flip them over and do the same. Scoop up taro in a dish and set aside.
Add to the remaining oil in the pan shallots and ground meat. Stir fry until 90 percent cooked. Add seasoning. When shrimp is 50 percent cooked, add shrimp and squid and shitake mushrooms. Stir fry until everything is cooked or when shrimp turns pink completely. The squid will cook faster than the shrimp.
Use a scoop with holes to scoop ingredients out of the pan into a pot or big bowl. Keep the sauces/ liquid from cooking the ingredients.
Now, we are going to cook the taro rice in the rice cooker. In a ten cup rice cooker, put rice in, pour in sauces from cooking the ingredients.
Fill the rest of the rice cooker with water until the 6 cup marking (i.e. always add one more mark of water, in this case 5 (cups of rice) + 1 (more mark of water) = up to the 6 cup marking) This is because part of the sauce has oil in it and oil takes up room in the rice cooker but does not count as liquid needed to cook the rice. If there is not enough liquid, the rice could become underdone.
Now add enough taro to the top of the rice to cover rice completely. Put excess taro left in a freezer ziplock bag and freeze them for future use. Cover rice cooker and turn on the rice cooker. Do not open the lid until rice is done or steam will be let out.
When rice is done, mix the taro and rice with the rest of the ingredients, including ground meat, shrimp, squid, shitake mushrooms and Chinese sausages that are cut into small pieces. Now you can enjoy your taro rice.
Copyright 2012 From the Kitchen of Eloise