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.
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.