Use your tiniest finger to make a dimple in the centre of each ball to resemble abacus beads. Step 6 - Make dough into small but even balls. But when you get the hang of it, your hand will somehow immune to the heat and you will be able to do it pretty fast. I know kneading the abacus dough while it's hot may be challenging. Note : The success to make the abacus beads is to mix and knead it while it's hot. Garnish with the remaining chilli, spring onions and coriander. To serve, dish abacus beads in a shallow serving dish or casserole.Taste and adjust salt and pepper if needed.Add in half portion of spring onions, coriander and red chilli.
Add in the abacus beads and gently stir-fry for about 2 minutes.Add salt and pepper to taste and give it a quick stir.Add Cai Pu, mushrooms, wood ear and continue to fry for 2 to 3 minutes until fragrant.Add garlic, shallots, dried shrimps and dried cuttlefish, stir fry until fragrant.Coat the abacus beads with 2 to 3 tbsps of cooking oil to prevent sticking.
Drain the abacus beads with a colander.Remove the cooked abacus beads from the boiling water with a strainer, put the abacus beads into the cold water. Boil for about 15mins to 20mins or until the batch floats on the boiling water. Slowly and gently, dd the abacus beads into the boiling water, VERY gently, stir to prevent them from sticking together. So, I use the edge of the sieve as a tool to create those nice dimples on the dough to achieve evenly sized and can be evenly cooked later. Add half amount of boiling water, continue the the kneading, add in the remaining tapioca flour, knead, add remaining boiling water, knead so as to form a nice dough.This is the time when you need to use your palms into it and give it some mixing and kneading. You will soon realized that it's getting tough to mix it with potato masher.Add in half the tapioca flour, continue to mash and mix them while the taro is still hot.Because I want to remain the "bite" taro texture for my abacus beads. Once taro cubes are cooked, transfer the taro cubes into a large mixing bowl, add in few pinches of salt and with your quick motion, roughly mash the taro with the potato masher.You may use a chopstick to poke through the taro to check if it is cooked or not. Steam the taro for 15mins until they are soft and well cooked. Taro - Skinned, washed, cut into cubes.10g Wood Ear / Dried Fungus, soaked, julienned.4 pieces Dried Mushrooms, soak till soften and sliced.8g Dried Cuttlefish, cut into thin strips, and soaked till soften.70g ~ 80g Hot Boiling Water (estimation).But if you see the pictures on this post, I double up the recipe portion during cooking. This recipe serves 2 as lunch, or upto 3 as a starter or tea-break snack. Minced pork were added for enhancement only at the latter. In olden days, no minced pork were added due to less resource in the village. As much as I could, I will try to stick to original way. What about using Potatoes as a substitute? Do you think it works?" Pls don't ask me questions like " Hi, can I use sweet potatoes instead?" or " Hi, I don't like taro. But for abacus beads recipe, please try to stick to it. Of course, you can add or take away any stir-fry ingredients which you don't like. The sweetness of caipu is to replace the missing minced pork. If you choose to use pork, you may remove caipu (菜谱). So, I'd just go along with the basic ingredients. I want to keep it simple and I didn't wan't to make it a heavy meal. Most Hakka family will add pork into the stir-fry.
Ingredients are easily available at the market.
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