Yamie Rice – Cook Easy Local Dishes At Home!
Want to enjoy delectable local dishes in the comfort of your home without the hassle of preparing from scratch or compromising on taste? You can now do so with Yamie Rice.
A product of homegrown integrated rice company, Gan Hup Lee (1999) Pte Ltd, Yamie Ready-to-Cook Premix Rice consists of Thai Jasmine rice blended with many flavourful ingredients to give it an authentic taste. Preparation is hassle free – simply add water, cook and serve. What’s more, the product range features wholesome ingredients and enhanced taste, turning a good meal into a great meal.
Yamie Rice comes in 7 truly delectable flavours, Claypot Rice; Chicken Rice; Yam Rice; Nasi Briyani; Sambal Rice; Black Pepper Rice and Chicken Flavoured Porridge. Each box comes with a pouch of rice (visible ingredients for some flavours can be found in the same box but packed separately). Do not wash the rice as it is coated with a special flavour.
3 simple steps – Add Rice; Add Water; Ready To Cook
So I tried to cook different Yamie Rice at home and my first attempt was Yamie’s Chicken Rice! Chicken Rice is the most unique iconic Singaporean dish. It is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, and we all know that it is not easy to cook a plate of chicken rice because there are many steps involved.
Now, cooking chicken rice is made easy with Yamie’s Chicken Rice! Made using Thai jasmine rice with vegetable oil, sesame oil, ginger extract, shallot extract and more, all you have to do it to mix the rice contents, textured wheat protein and approximately 350-370ml of water into a rice cooker and cook. Then, I will poach the chicken with ginger and pandan, to serve with my rice.
You can choose to make it into chicken rice balls, here’s the recipe.
Another dish that is difficult to cook from scratch is Nasi Briyani. I once spoke to an Indian hawker who shares with me the nitty gritty details of cooking biryani rice. From the type of rice grains to the temperature and cooking time, it matters. And the proportion of the spices used, plus you need to cook curry as well… oh man, all these steps need precision to ensure that the meat is tender and the rice is not overcooked.
Things are made simpler with Yamie’s biryani rice. Of course, you can’t expect the same standard but Yamie’s version is good enough, in my opinion. Especially when you are having a big party at home, Yamie’s version makes your cooking simpler.
Again using the same steps, all you have to do it to mix the rice contents, textured wheat protein, raisins and approximately 350-370ml of water into a rice cooker and cook. While my rice is cooking, I simply throw some chicken drumsticks into the wok, stir fry with curry paste and cook a simple curry chicken to pair with my rice. It still has the flavours and best is, it doesn’t take up too much of my time.
After trying some recipes at home, I think I am ready for Yamie Rice COOK OFF! Together with Cheekiemonkies, The Food Chapter and Limaran, we held a friendly cookoff one afternoon.
Guess which Yamie Rice flavour did I get? SAMBAL RICE!
So after some brainstorming, I decided to cook sambal prawns & petai rice! Because when I think of sambal, I think of Sambal Udang Petai ( Sambal Prawns with Stink beans), a dish I love to eat whenever I visit any zichar stall.
Yamie’s sambal rice is mildly spicy for me because I take A LOT of chilli. But that’s just me. So to give it a little more kick, I decided to add more chilli, garlic and belachan into my dish. Of course, the rice packet is already good on its own lah. I am just trying to go a little creative!
POWER ANOT! Still use motar and pestle to make the chilli paste. I pound until my hands are super tired, so I got Kelvin to help me while waiting for his rice to cook. (See, it was a friendly competition).
After 15 minutes or so, I am done! A round of applause, ladies and gentlemen! *clap* Does my sambal rice look appetizing? Here’s the recipe!
- 1 packet of Yami Sambal Fried Rice
- 300g medium-sized prawns, shelled
- 150g petai (bitter beans), peeled and halved
- 1/2 big onion, sliced
- 50g dried chilies, cut, soaked in hot water to soften and drain
- 5 shallots
- 3 garlics
- 1 tsp ginger
- 1 tsp belacan (shrimp paste)
- 1 stalk lemongrass
- 50g hei bi (shrimps), soaked in water
- 2 tbsp of cooking oil
- 1tbsp sugar
- 1/2tbsp fish sauce
- Cook the Yami Sambal Fried Rice according to instructions.
- Blend the sambal belachan ingredients together.
- Blanch Petai in hot boiling water for less than a minute, set aside
- Deep fry prawns in hot oil over high heat for less than a minute, set aside.
- Heat cooking oil in a wok, add blended chili paste and onions. Stir-fry till fragrant and oil begins to appear on the surface, which take about 10-15mins.
- Add in petai, prawns and Yamie rice.
- Season with sugar and fish sauce. Serve.
So these are our Yamie Rice creations. Guess which dish won our hearts? Watch the video to find out the results!
Yamie Rice is Halal Certified and contains no preservatives, no added MSG, no Artificial Colourings and no Trans-fat. It is available at major supermarkets eg. Fairprice Xtra; Fairprice Finest; Selected Fairprice Supermarkets; Giant Hypermarts and selected Sheng Siong supermarkets. For more recipe ideas, visit www.yamierice.com or www.facebook.com/yamierice websites to get more inspirations!
Big thank you to Yamie Rice, they are giving away F&B voucher to 10 lucky readers! Here is what you have to do:
Simply fill in your personal details here, vote for your favorite blogger cook off recipe and submit your entry latest by 15 October 2015 @ 12pm. Lucky winners will be drawn from the pool of the voters of the blogger cook off recipe with the highest votes. Total 10 winners will walk away with $30 Hans cafe dining voucher.
Winners list will be announced on 16 October 2015 at Yamie Rice Facebook Page. Follow us to get the latest updates of promotion & Facebook campaign. Winners will be contacted via phone call and cafe dining voucher will be mailed out to the winners.