Sibu Tales : "Taming the Yams"

In the olden days, most Foochows were afraid of eating yams besides the Pinang or Betel Nut variety.
The Betel Nut variety has purple streaks and are really lovely to eat, especially when they are mashed and made into a nice savoury pudding, which is a favourite Foochow dessert.

This betel nut taro or yam is the most importnat ingredient in the Chinese restaurant dish called Yam Ring or Yam basket.

Nowadays there are many different varieties of yam or taro from all over the world, the Thai variety, the local Sarawak variety and even the Polynesian variety.

One of the reasons which the Betel Nut variety is pricey is because this yam does not cause itchiness to the tongue or the skin. Other varieties do.

So one of the best ways to "tame the yam" is to soak the slices in tamarind juice for half an hour. Very often those with sensitive skin must wear rubber gloves when preparing the yams.

Edible yam stalks (the variety that is grown as vegetable and one that does not grow a root system) have become  a very popular dish nowadays in Sarawak.

There are some reasons why yam ring is a must have dish in a Foochow banquet. Firstly that yam or taro helps in one's digestion after a heavy meal. The yam ring dish usually comes out towards the end of the banquet.

Secondly, yam or taro rhymes with HEAD or tou (yam is wou). Eating yam means one can become a leader. It is also one of the reasons why yams are served during festive seasons and also for special occasions like promotions and birthdays.