Wednesday, June 25, 2008

Wild Yam with Pork


Another not so attractive dish to blog but tasty nonetheless.
Wild yam, I learned, is supposed to be very beneficial to women's health but I am not quite sure how, in what way and whether this is the same species. The site I researched on show a creeping vine with leaves that are very similar to the plant I grew. 
Anyway, let's not consider it medicinal because when I do that the food tend to loose their appeal and start to taste likewise. So, as long as it is edible and taste good ...
I cooked it with pork and dried shrimps. I am thinking this yam could also work in bubur cha cha...as taste and texture wise, very similar to the taro.

300 g wild yam, peeled and cubed
100 g pork, sliced thin
1 T dried shrimps, washed and drained
2 garlic cloves, chopped
1/4 t 5-spice powder (optional)
1 T soy sauce
salt and pepper

Marinade pork with salt, pepper and 5-spice powder, if use.
Heat 1 T oil in wok, add garlic and dried shrimps. Fry until fragrant, add pork and cook until color change. Add in yam, soy sauce, water to cover and mix well. Bring to boil and lower heat to simmer until yam is soft. Season with salt and pepper to taste.
 
Dug out this wild yam from our back yard and it left behind a 2-feet crater. I think it must have weighed about 5 kg! I placed the garlic bulb next to it to give a perspective of the yam's size. 
Think I'll plant some more as they grow so easily, so much easier than the taro which I planted last year intending to make khew yuk for the lunar new year but harvest was so poor (miserly fist-size) I had to buy the yam from the market.

This is how it look like after peeling off the skin. Very purplish, crunchy and slimy.  

Jo 

6 comments:

Terri @ A Daily Obsession said...

how come i've never seen this b4? i'd like to grow it too. does it taste like the real yam/taro n can it be used for dessert, like will it have the same flavor n texture?

NEE said...

heay cool. so purplish. like terri i had never ever seen this before. looks like purple potatos.

i always tot wild yam is like huai san in chinese herbs. are the the same thing?

Precious Pea said...

Now am confused. Yam and taro not the same?

a feast, everyday said...

terri, neither hv I until my sis. gave me a chunk last year and told me not to eat the whole thing but to save a small piece to grow. I fgot all about it until it started to sprout so i throw it into the back yard and it grew like wild fire. The plant has beautiful foliage like pepper plant.

nee, i don't know bout huai san but i think it is called san yau (mountain medicine) in chinese.


pp, back fr macao n still recuperating, eh?
same thg lah taro n yam but this so called wild yam is not a exactly a yam by the nature of its plant. it is more a potato (like nee said) ...i think.
now, i am confused... :-(

Elvie DeChantal said...

Owwhh so delicious. tell you what, it's my favourite dish. hehe.

I don't know much about yam but mum always buy them at tamu. And what do you call the kuih made from yam and pork? The one where the inti are pork? hehe.

Mum made it for the 1st time last week.

irene-serenity said...

Have u ever tried cooking yam with siu-yuk? Learned this from MIL, she cooked the yam first until it's very soft, then add in the siu-yuk and continue cooking until the yam becomes veeeery soft like mashed-potato and the gravy thickened by the mashed-yam...and very delicious. I've never seen a dish like that until married into this family, MIL said it's Hakka dish.