Hakka Abacus Seeds 算盘子
As the name suggests, each piece is shaped like the bead on the abacus, signifying prosperity and wealth.
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How old were you when you started cooking? When I am 4 yrs old, I started helping out in the kitchen.
Personal wish related to cooking: I wish to continue cooking for my children and grandchildren as long as I can.
Siew Sien Hin 萧香英 , Home MasterChef
Ingredients
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500g yam (about ½ a yam), cut into ¼-inch thick slices
300g tapioca flour
200g minced pork
100g dried mushroom, soaked & diced
200g prawns, diced
1 small dried cuttlefish (about 15cm body length), cut into thin strips
40-50g black fungus, soaked & cut into thin strips
6 cloves medium-size garlic, peeled & chopped
3 tbs oil for cooking
Spring onion & Chinese parsley, for garnishing
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Seasoning :
Light soya sauce, to taste
Pepper
2 tsp Maggi concentrated chicken stock
1 tsp salt, or to taste
½ tsp sugar
Methods
- Add boiling water to cover yam in a pot. Cook for about 20 minutes or till yam is soft.
- Drain the water and add ¾ of the flour to the cooked yam while it is still hot. Mash and combine thoroughly till dough is formed.
- Transfer the dough to a chopping board. Knead until dough is smooth and of a nice soft consistency.
- Roll dough into long strip of about 1-inch thick and cut into ½-inch cubes. Roll the cubes into balls then flatten to a thick disc.
- Press the centre on both sides of the ‘disc’ with thumb & another finger to make a depression on both sides. This should already look like the abacus seeds of an abacus.
- Cook the abacus seeds in boiling water. Once the seeds float, they are cooked.
- Scoop all the seeds into a pot of tap water. This will prevent the seeds from sticking to each other. Set aside.
- Saute garlic in a heated wok.
- Add dried cuttlefish and fry for a short while.
- Add mushroom strips, minced pork and black fungus.
- Add the abacus seeds and mix well.
- Fry for about 5 minutes before adding water to cover ¾ of the abacus seeds.
- Add seasoning.
- Add prawns last as they cook fast.
- Add spring onion and parsley.
- Garnish with fresh spring onion and parsley.
- Ready to serve.
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