Hakka Yam/ Taro Abacus Beads ~ ( 客家算盘子)

Shameful to said that although i am a fully Hakka but i have never try on this typical Hakka cuisine before..........
Now i am really excited to share with you this very traditional home cook Hakka Abacus beads （算盘子）Suan Pan Zi ( in Mandarin pin yin ). Abacus beads are made from freshly mashed yam which is then combined with tapioca flour to form the dough that is cut and rolled into the shape of an abacus beads.
The abacus when cooked has a soft on the outside and chewy on the inside texture, which stir frying with minced pork, dried shrimps, mushrooms, back wood ear and etc........
Chinese people believes that by eating this 算盘子will makes your brain better with number (精打细算). You belief boor......hahaha......

Recipe was from I heart my bakes ( but i hv adjusted some of the ingredients according to my usual taste )

Ingredients for dough
300 gm Steamed yam/taro
150 gm tapioca flour
60 ml boiling water

1. Steam yam until soft and mashed while it is still hot.
2. Add tapioca flour, boiling water into the hot yam paste. Knead it to form smooth dough. ( if the dough is too dry allow to add a bit of water and if it is too soft, then add a bit more tapioca flour )
3. Cut into small pieces and roll into a shape of ball, gently press in the centre with a chopstick to make a deep dimple.
4. Drop in the beads into a boiling water. once it floats, let it boil for another 30 sec. Remove and set aside.

Condiments and ingredients for stir-fry:
7-8 shallots, shredded
3-4 cloves garlic, chopped
6-8 Chinese mushroom, soaked till soft and sliced
4 pieces of dried back wood ears or black fungus, soaked and thinly sliced
100 gm minced pork
30 gm dried shrimps/hay bee
2 tbsp of soy sauce
1 tsp dark soy sauce
1/4 cup chicken stock/water
1 tsp sugar
salt and pepper to taste

For garnishing :
Some spring onions and red chilies.

Method of Stir-fry :
1. Heat up a wok, add about 2 tbsp of cooking oil and stir-fry shallots, garlic until fragrant and lightly brown in color.
2. Add in meat, mushroom, black fungus and dried shrimps. Stir-fry for a minutes until the meat changes color and cooked.
3. Add in the abacus beads, all the seasonings and chicken stock. Stir-fry for a minute until well mixed. Check seasoning.
4. Dish out and sprinkle with spring onions, chilies and fried egg, served warm.