Abacus Seeds with Minced Meat
August 19, 2016
Abacus seeds is one of the most iconic Hakka dishes. Often eaten during festivals, they are made by mixing mashed yam and tapioca flour which are then shaped into tiny balls resembling the beads on an abacus.
This dish is also known for its lovely chewy texture and beautiful yam fragrance. Add more yam if you like it softer!
We tried to follow the traditional Hakka way of preparing this, which includes stir frying them with minced meat and mushroom. Fried beancurd is also added for that extra texture!
This is definitely a wonderful recipe for festive seasons and gatherings!
We used WMF’s new NATURamic® high-tech ceramic, scratch resistant cookware to make this lovely dish. It’s also non-porous, thus requiring less oil for your cooking while keeping the taste the same! To find out more, view their page here:- http://www.wmf.sg/naturamic
Ingredients
Adjust Servings
| 600g yam / taro (peeled) | |
| 300g tapioca flour | |
| 150ml boiling water | |
| 3tbsp oil | |
| 1tbsp minced garlic | |
| 3shallots (sliced) | |
| 300g minced pork | |
| 50g dried shrimp (soaked in water) | |
| 5dried mushroom (soaked in water and cut into strips) | |
| 1fried beancurd (cut into cubes) | |
| 1tbsp light soya sauce | |
| 2tbsp oyster sauce | |
| ½tsp white pepper | |
| 2tbsp Hua Tiao wine | |
| ¼cup chopped spring onions |
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