Hakka Abacus Beads
Ingredients (A)
- 300 gm Yam paste
- 150 gm Tapioca flour
- 30 gm Wheat flour ( deng mian fen )
- ½ tsp Salt
- Water ( for kneading )
Ingredients (B) to be shredded
- 100 gm Meat
- 3 pcs Mushrooms
- 1 pc Dried bean curd
- 30 gm Dried cuttlefish
- 30 gm Black fungus
- 30 gm Chinese celery ( optional )
Ingredients (C)
- ½ tbsp Garlic
- ½ tbsp Shallots
- 3 tbsp Oil
Seasoning
- 1 tbsp Angel Light Soy Sauce (Selected)
- 2 tbsp Angel Oyster Sauce
- Pepper to taste
- 1 cup Broth
- Mix (A) and knead into a smooth dough.
- Roll into small balls and lightly press at the center.
- Put yam abacus into boiling water to cook until floating up. Remove and mix with oil.
- Heat oil in wok, stir fry (C) until aromatic, add in (B) and stir well.
- Add in yam abacus and seasoning, stir fry evenly and serve hot.
