Yam Bean with Pork and Dried Squid - The 'stock' gets sweeter when its leftover!


Yam bean may sound strange and unfamiliar to many but mang guang, in hokkien, might just ring a bell in you. Yes, its flesh is white in colour, sweet and commonly used in our rojak, popiah and kueh pie tee.

This is another one of my grandma's recipe and I've been wanting to learn this for a long time. It surprised me to be really quick and easy to prepare and cook yet it taste so good! The frying of garlic and dried squid imparts loads of flavour into this dish so be sure to go get them if you need to!


Goes down really well with rice and one thing I've discovered : leftovers might not be recommended by doctors but reheating this dish after a day or two, the whole dish just seem sweeter and nicer. Its true, try it out yourself.

Yam Bean with Pork and Dried Squid

800g of pork (parts of the pig that are known to be tender will be good)
3 medium sized yam bean, skinned and shredded
5-7 cloves of garlic, smashed
5 rice bowls of water
some soy sauce and salt, to taste
2-3 tbsp dark soy sauce, for colouring
2 dried squid - washed and cut into pieces

1. Fry the garlic with the dried squid. Add the pork and cook till its half cooked before adding in the shredded yam bean.

2. Add in the dark soy sauce and toss everything together before transferring into a pot. Pour the 5 rice bowls of water and let it boil, over medium heat, for 30mins.

3. Check, and add salt and soy sauce to taste. Let it boil for another 20-30 mins till the yam bean shreds are soft and have soaked up the juices. Serve hot, shiok.


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