Recipe: Perfect Yam Abacus Dumpling Hakka Traditional Snack

Yam Abacus Dumpling Hakka Traditional Snack. Abacus seed is a traditional Hakka dish made with yam that is usually eaten during festivals because signifies wealth. If you have eaten them before, you will know that it requires ALOT of manual labour and patience. Finally, I got the chance to learn how to make suan pan zi from my gu ma who prepares.

Yam Abacus Dumpling Hakka Traditional Snack As the name suggests, each piece is shaped like the bead on the abacus, signifying 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. Photo about Traditional yam-made dumplings stir fried with garlic, pork and mushroom. You can have Yam Abacus Dumpling Hakka Traditional Snack using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Yam Abacus Dumpling Hakka Traditional Snack

  1. You need 4 of korean dried oyster.
  2. It's 2 cup of pounded dried shrimp.
  3. You need 2 cup of black fungus ( cloud wood ear mushroom).
  4. Prepare of pounded paste.
  5. You need 3 small of shallot paste.
  6. Prepare 3 clove of garlic paste.
  7. Prepare of SAUCE.
  8. It's 3 tbsp of light soy sauce.
  9. It's 2 tbsp of fish sauce.
  10. It's 2 tbsp of dark soy sauce.
  11. Prepare 1/2 cup of water.
  12. Prepare 4 tbsp of peri peri chili sauce.
  13. Prepare of YAM ABACUS DUMPLING.
  14. Prepare 6 cup of dice yam.
  15. Prepare 1/2 cup of hot water.
  16. You need 1/2 cup of topiaca flour.

Specialty dish in Malaysia for the Hakka Clan. Hakka cuisine, hakka traditional cuisine, Yam, suan pan zi, hakka food. Hakka yam abacus seeds - download this royalty free Stock Photo in seconds. Abacus seeds are made from yam paste and some type of starches - can be tapioca or wheat starch.

Yam Abacus Dumpling Hakka Traditional Snack instructions

  1. presoak dried korean oyster and dried shrimp for 5 minute then drain pound dried shrimp and dice korean oyster.
  2. presoak black fungus ( cloud wood ear mushroom ) then dran and cut to smaller piece.
  3. peel skin of yam and steam yam for 15 minute till soft.
  4. MAKE YAM ABUCUS DUMPLING.
  5. mash steamed yam then add hot water and topiaca flour mix well till dough like then on dry and flour on palm shape into a small ball then use a finger and press lightly to shape it.
  6. In a pot of boiling water drop yam dumpling in and simmer till it float about 1 minute then drain and drizzle with 1 tbsp of sesame oil set aside.
  7. STIR FRY YAM ABACUS DUMPLING.
  8. in pan fry pounded dried shrimp and dice dried korean oyster with pounded garlic and shallot paste till lightly brown.
  9. add all soy sauce with chili sauce and cooked yam abacus dumpling mix well gently.
  10. add water and dry fry gently for another2 minute then off heat and serve.

It is a savoury dish that can be served as a main meal or as a snack. Chef Pang's abacus seeds were chewier than those you'll find elsewhere due to the presence of more yam. The strong usage of fried shrimp, shallots and mushroom gave this dish its strong aroma. A Hakka Chinese dish of soft chewy 'abacus seeds' made of yam stir-fried with pork. Get the recipe for Suan Pan Zi (Hakka Yam Abacus Seeds).

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