Taro Steamed in Rice (Khao Op Pheuak)

Yummy and easy rice recipe with taro called "Khao Op Pheuak" in Thai
Last Modified On: Friday, 25/November/2011 04:40:12am

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Taro Steamed in Rice Ingredients: Uncooked Thai jasmine rice, taro, pork tenderloin, prawns, Chinese sausage, shitakae mishrooms, Chinese celery, sauce, oil, water

Ingredients
1 ½ cup Uncooked Thai jasmine rice
200 g. taro
100 g. pork tenderloin
150 g. prawns
1 pair Chinese sausage
4 dried shitakae mushrooms
2 sprigs Chinese celery
1 Tbsp thin soy sauce
2 Tbsp oyster sauce
1 Tbsp seasoning soy sauce
2 tsp sugar
1 Tbsp vegetable oil
2 cups water

Preparation
1. Wash and drain the rice. Wash dried shitakae mushrooms, and soak with 1 cups water until soft.
Preparation for Taro Steamed in Rice: No.1 Wash and drain rice. Soak shitakae mushrooms with 1 cup water until soft

Preparation for Taro Steamed in Rice: No.1 Wash and drain rice. Soak shitakae mushrooms with 1 cup water until soft

2. Peel taro skin (wash after peel) and cut into small dices.
Preparation for Taro Steamed in Rice: No.2 Peel taro skin and cut into small dices

3. When mushrooms are soft, press out all water (keep mushroom water), cut stems, and slice into 1/2" length.
Preparation for Taro Steamed in Rice: No.3 Slice mushroom into 1/2 inch length

Preparation for Taro Steamed in Rice: No.3 Slice mushroom into 1/2 inch length

4. Clean prawns, peel shells, and devein. Cut pork tenderloin and slice Chinese sausages into small pieces.
Preparation for Taro Steamed in Rice: No.4 Clean prawns, cut pork tenderloin, and slice Chinese sausages into small pieces

Preparation for Taro Steamed in Rice: No.4 Clean prawns, cut pork tenderloin, and slice Chinese sausages into small pieces

5. Heat oil in a wok on medium heat. When oil is hot, add sliced Chinese sausages and fry until Chinese sausages are getting cook, drain on paper towel.
Preparation for Taro Steamed in Rice: No.5 Heat oil until hot, add sliced Chinese sausages and fry until they are getting cook, drain on paper towel

Preparation for Taro Steamed in Rice: No.5 Heat oil until hot, add sliced Chinese sausages and fry until they are getting cook, drain on paper towel

6. Add cut pork in the same wok, stir fry until the pork is getting cook, add prawns, then season with all ingredients.
Preparation for Taro Steamed in Rice: No.6 Add pork, stir fry until the pork is getting cook, add prawns, then season with all ingredients

Preparation for Taro Steamed in Rice: No.6 Add pork, stir fry until the pork is getting cook, add prawns, then season with all ingredients

7. Stir fry all ingredients together until the prawns are getting cook, add ½ cup mushroom water, then add sliced shitakae mushrooms, and stir well.
Preparation for Taro Steamed in Rice: No.7 Stri fry until prawns are getting cook, add 1/2 cup mushroom warer and sliced shitakae mushrooms, stir well

Preparation for Taro Steamed in Rice: No.7 Stri fry until prawns are getting cook, add 1/2 cup mushroom warer and sliced shitakae mushrooms, stir well

8. Add diced taro, all stir-fried ingredients, and fried Chinese sausages into the rice, stir thoroughly, add 1 more cup water or add until the water almost cover all ingredients, then cook in a rice cooker as usual.
Preparation for Taro Steamed in Rice: No.8 Add diced taro and all ingredients into the rice, stir well, add 1 more cup water, then cook in a rice cooker

Preparation for Taro Steamed in Rice: No.8 Add diced taro and all ingredients into the rice, stir well, add 1 more cup water, then cook in a rice cooker

9. Wash Chinese celery, pat dry, and cut into 1” length.
Preparation for Taro Steamed in Rice: No.9 Wash Chinese celery, pat dry, and cut into 1

10. When rice is cooked, add cut Chinese celery, stir well and cover for 5 minutes.
Preparation for Taro Steamed in Rice: No.10 When rice is cooked, add cut Chinese celery, stir well and cover for 5 minutes

Preparation for Taro Steamed in Rice: No.10 When rice is cooked, add cut Chinese celery, stir well and cover for 5 minutes

11. Spoon the rice in a serving plate and serve immediately.