this Stephelle’s heading has never appear
since so long ago
yes I do cook
at least 3 days per week
basically quite systematic
a day of porridge
a day of soup noodle or something
a day of fried noodle / rice (usually spicy) and soup
everything, veggie
Dioscorea opposita
also know as
- nagaimo, yamaimo,
- Chinese yam,
- Japanese mountain yam,
- Korean yam
in Mandarin known as 山藥 (shan yao)
or the dried and sliced one for medication purpose
found in chinese medicine hall, known as 淮山 (huai shan)
the mandarin name of it
literally means wild medicine
so it did not leave much good impression with us
thinking that something to do with medicine
is always bitter / tasteless
basically wouldn’t taste nice at all
this is the first time I handled this
it feels sticky, with white excretion
(do not get me wrong)
sliced it into the porridge
here I am
Wild Yam Porridge
unlike the brown rice porridge I cooked
this is so smooth and soft
with the yam fully dissolved in the porridge
bringing out the sweetness and fragrance
p/s
until now it still took me 5 secs
to differentiate this wild yam from
Arctiumlappa,L. (Greatburdock)
or what we call the “cow stick” 牛蒡
it’s usually used for soup as well
and what’s even funnier
I used to think this is a Tongkat Ali
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