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Yummy Yam Abacus Seeds
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 11
Firstly, steam the yam with salt for about 30 minutes or until it turns soft and mushy.
Step2 of 11
In a mixing bowl, mash the piping hot yam using a potato masher and gradually add tapioca flour and hot water. Bring the mixture together with a wooden or rubber spatula.
Step3 of 11
Next, using your hands, knead the dough until it becomes pliable, smooth, make sure it does not stick to your hands. Do this when the dough is still warm but cool enough to handle with your hands.
Step4 of 11
If the dough is too dry, add hot water by the teaspoons. If the dough becomes too wet, add tapioca flour by the tablespoons.
Step5 of 11
Once it’s ready, pinch some dough (about 5 grams) and roll it between your palms to form a small ball. Using your thumb or index finger, press the centre of the dough to create a cavity (you can do this with a chopstick if you prefer a smaller cavity).
Step6 of 11
Next, cook the abacus seeds in a pot filled with boiling water and 1 teaspoon of cooking oil. The abacus seeds are cooked when they float onto the surface.
Step7 of 11
Once they’re cooked, drain and drizzle more cooking oil on the abacus seeds to prevent them from sticking together.
Step8 of 11
Then, sauté garlic, shallots and mushrooms with 2 tablespoons of cooking oil in a frying pan or wok. Add in the shredded squids and dried shrimps and stir fry for a minute or 2.
Step9 of 11
Add in the minced chicken and fry until the chicken is about 70 – 80% cooked. Then, stir in the black fungus and mix well.
Step10 of 11
Finally, add in the abacus seeds, stir fry for 2 – 3 minutes and season to taste with the seasoning. Sprinkle over the chopped Chinese celery and spring onion before tossing briefly.
Step11 of 11
Dish out and garnish with deep fried shallots and shredded red chilies before serving.
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