Hakkan Abacus (Suan Pan Zi)
Cooking Instructions
- 1
Steam yam over high heat until soft (20min), Add tapioca flour and salt. Mash the yam immediately after steam
- 2
Mix the yam until completely combined with the topcial flour and not sticky. The dough is ready when it no longer feels sticky to touch
- 3
Pour topical flour at the surface. Roll to a long dough and cut into small slices. Roll each slices into a ball. Hold the ball and gently press the ball to make a pressure in the centre to look like an abacus seed. Do the same for the rest.
- 4
Boil water in the Pot or wok, Place the small abacus dough in the boiling water and stir to ensure they are don't stick to the bottom.
- 5
At the sametime, fill a big bowl with tap water. The abacus pieces are cooked once they float to the surface. scoop them up and transfer to the basin of water. Once the abacus seeds are cooled, remove from water and place in a plate. Drizzle some oil (if you are cooking next, else cooled it down and keep in the freezer without adding oil) to cook from freezer bring the abacus to boil again and bring up for cooling and than ready to cook.
- 6
Add oil to pan, stir fry the mushroom and dried shrimp individually and put a side.
- 7
Stir fry: add oil to pan, add the pork belly (5-8min) bring it up, use the same oil and add in garlic.
- 8
Add in dried shrimps, mushroom and pork belly (mix well for 2min) add the abacus pieces (mix well)
- 9
Add in soya sauce, sesame oil, pepper and 2tpbs water (mix well)
- 10
Cover the lid and let it cook for 5-8min (stir inbetween) ready to served.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Vietnamese Braised Pork Belly with Shrimp Vietnamese Braised Pork Belly with Shrimp
(Contributed by Txpk)
-
Kanya's Crispy Bacon with Garlic and Pepper Kanya's Crispy Bacon with Garlic and Pepper
easy crispy bacon with garlic and pepper ,smell good :-) ~(o.o)~
-
My Original Pan-Fried Okonomiyaki My Original Pan-Fried Okonomiyaki
We've been eating this okonomiyaki for years.-If you knead the batter while mixing, okonomiyaki will have sticky texture, so mix gently by lifting from the bottom of the bowl.-When you are eating, If you have the pork slices on top, they will come off easily, so I place the okonomiyaki pork-side down.-Please don't press the batter. Just adjust the shape after pouring the batter in a pan. For 2 okonomiyaki pancakes. Recipe by Puru berry
-
Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce
I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different than usual.- You may get away with not using any oil in the frying pan, because of the fat in the pork. (especially if you use a non-stick pan)- The viscous substance covering the satoimo is supposed to help lower your blood pressure and cholesterol, and even for helps to prevent senility by stimulating the brain, so don't wash too much of it off.- You can make the recipe more healthy by wiping off excess fat before adding the flavorings. Recipe by Kenkunno mama -
Pork Belly Spinach Roll Ready in 10 Minutes Pork Belly Spinach Roll Ready in 10 Minutes
You can make a great dish using leftovers that you have in your refrigerator.You can substitute the spinach with bok choy or some other leafy vegetables, and it will still be delicious. Recipe by Buranchibiggu -
Rice with Maitake Mushrooms Seasoned with Simmered Pork Belly Sauce Rice with Maitake Mushrooms Seasoned with Simmered Pork Belly Sauce
I had leftover sauce from the simmered pork belly chunks I had made and used it to make this flavored rice.If using freshly harvested rice, decrease the amount of water in Step 4 just a smidgen.You can use any ingredients you want. Recipe by mi0921 -
Hakka Steamed Pork Belly with Taro Hakka Steamed Pork Belly with Taro
Delicious pork belly goes together with a piece of taro. The meat has a sweet salty aromatic flavour and taste of taro.
-
Black Vinegar Sweet & Sour Pork Black Vinegar Sweet & Sour Pork
This is a slightly sweet sweet & sour pork made with a soy sauce base.Dried shiitake mushrooms are expensive, so I make my own.If you over-heat it, the vinegary flavor of the sweet and sour sauce will evaporate, so be careful.When serving, the sesame oil gives it a nice shine and aroma. Recipe by Cooking S Papa -
Stir-Fried Bok Choy, Pork, Mushroom, and Egg Stir-Fried Bok Choy, Pork, Mushroom, and Egg
I wanted to come up with a quick and nutritious stir-fried dish.Once you add the bok choy leaves, finish making it quickly. The stump of the bok choy is usually rather dirty, so be sure to clean it well.The only extra step is coating the pork in the flour. This is so that the sauce coats the meat better, making it even more delicious. Recipe by Juri- mama -
Garlic Scapes and Pork Belly Fried in Oyster Sauce Garlic Scapes and Pork Belly Fried in Oyster Sauce
I always make this when I can get my hands on garlic scapes.Soil often gets stuck in between the garlic scapes, so wash well while peeling them. The garli scapes are best when they've wilted. The mushrooms are tasty when mixed well with the sauce. Leave them in for a while. For 2 servings. Recipe by Nekoyanagi shouten -
My Daughter's Favorite Basic Okonomiyaki My Daughter's Favorite Basic Okonomiyaki
I want my daughter to make this for me one day! All the girls in the Kansai region should have a recipe for okonomiyaki (like this one) memorized!Mix the batter and the cabbage together right before you cook the okonomiyaki. When you mix, hold up the bowl and lift up your spoon between mixes so as to incorporate air into the batter...it's a bit hard to explain though! Soft and a bit creamy--this is our family's favorite kind of okonomiyaki. For 2 medium okonomiyaki. Recipe by Penpen mama
More Recipes
Comments