Hakka Abacus is a very symbolic dish of the Hakkas. Though I am half a Hakka, this is not a common dish in my mum's Hakka Clan. I believe this is more common to the Tai Pu Hakka Clan, not very commonly found in Singapore which means I will have to cook this when I crave for it. Abacus seeds are usually eaten during special occasions like weddings, birthdays and Chinese New Year; this is almost always a MUST HAVE dish to eat during the Chinese New Year as it means an abundance of wealth which is very auspicious!
To me, this is a delicious savoury snack to have when feeling peckish or just any time of the day. Do it give it a try, it is definitely worth it!
Serves 8
Ingredients for Abacus Seeds
1 kg Yam (Preferably from Thailand as the texture is powdery)
200g Tapioca Flour and 1/2 tsp Sea Salt (mix both the flour & salt well in a bowl)
**Use a ratio of 5:1 (Yam:Tapioca Flour)**
To make the Abacus Seeds
Peeled and cut the yam into 1" thick slices, steam on high fire till soft. It would take around 20-25 minutes. It's done once the chopstick can poke through the yam.
In a large mixing bowl, mash up the yam and add in the tapioca flour in 3 batches while mixing it with a masher. When it's cool enough, use hands to mix the flour and yam well.
Take some out onto a board, fold it a couple times and roll it out into about 3cm diameter. Cut into 1" pieces and roll into a ball in between 2 palms. Then use the thumb and forefinger to indent the dough while using the other thumb and forefinger to rotate and smooth out the edges so that it looks like an abacus seed. Note: Remember to keep the abacus seeds small. The texture would be better and a good size to eat.
Heat up a pot of water, add 1/2 tsp of sea salt when the water starts to boil. Put in the abacus seeds and when it floats to the surface, it's done. Use a metal strainer and scoop the abacus seeds into a basin of cool tap water. Drain the water and refill it with tap water, let the abacus seeds cool completely. Set aside.
Accompanying Ingredients
200g Minced pork, marinate with 1 tsp light soy sauce, 1 tsp Shaoxing wine and a dash of white pepper powder
2 Handfuls of Dried Shrimp, rinsed and soaked till soft, roughly chopped
8 pieces of Dried Chinese Mushroom, rinsed and soaked till soft, cut into thin strips
2 pieces Dried Cuttlefish, soaked till soft and cut into thin strips
4 pieces of Black Fungus, soaked till soft and cut into thin strips
1 piece Yellow Tau Kwa (Firm Tofu), cut into thin strips
10 Shallots, thinly sliced
2 Tbsp Garlic, finely chopped
5 Tbsp Oil
4 Tbsp Deep Fried Shallots
4 Red Chillies, sliced
2 stalks Spring Onions, finely chopped
2 stalks Coriander, roughly chopped
Seasoning
2-3 Tbsp Fish Sauce
2 Tbsp Mushroom Water (reserved from soaking the dried mushrooms)
1 Tbsp Oyster Sauce
2 tsp Light Soy Sauce, Reduced Sodium
2 tsp Brown Sugar
1 tsp Dark Soy Sauce
1 tsp Sesame Oil
Lots of White Pepper Powder
To fry up the dish
In a wok, heat up about 2 Tbsp of cooking oil. Fry the dried cuttlefish strips for 2 minutes. Add in the dried shrimp, and fry till fragrant.
Add in the shallot slices & chopped garlic. Stir fry till fragrant and the shallot slices are soft and translucent.
Now, add in the mushroom slices and tau kwa. Once the tau kwa and mushroom start browning, add in the minced pork and fry till it's cooked.
Add in the abacus seeds and the seasoning with the mushroom water, except for sesame oil & white pepper powder.
Stir and mix everything well, add in the deep fried shallots, red chillies slices, chopped spring onions and coriander. Add in the sesame oil and lots of white pepper powder. Stir well.
Serve hot.
Author's Notes
This dish tastes a lot better when it is more peppery unless you do not like the taste of it, you can adjust according to your taste.