客家算盘子 ~ Pumpkin and Yam Abacus Seeds

算盘子 ~ 客家菜中的经典。 为了做出传说中这道其味香滑、充满芋香又耐嚼的客家小吃，特地去买了芋头和木薯粉 , 加了家里剩下的南瓜泥！

 

食谱取自 ： Sumptuous Flavours

客家算盘子

材料 A  ：

300g 南瓜
300g 芋头
300g 木薯粉
1汤匙 食油

材料 B  ：

1汤匙 蒜茸
1汤匙 小葱茸
1汤匙 虾米 （ 浸软，剁碎）
100g 肉碎
2朵 香菇 （浸软，切丝 ）
20g 木耳  （浸软，切丝 ）
50g 鱿鱼干  （  切丝 ）

调味料：

2汤匙 蚝油
1/2茶匙 盐
1/2汤匙 生抽
2茶匙 糖
1/2茶匙 胡椒粉

装饰 ：

1棵 青葱 （ 切粒）

做法 ：

1. 将南瓜和芋头切块，蒸熟和压烂。沥干水份，分别加入150g木薯粉充分搓揉均匀成软硬适中的粉团。 （图1）

~ 图1 / picture 1 ~

                                          
2. 将粉团分成5或10g , 分别揉成小球形，再以掌心稍微压扁，并用姆指和食指往中心按陷成算盘上的珠子形状.

3. 放入滚水中煮至浮起，捞起过冷水。

4. 烧热2大匙油，放入葱蒜茸爆香。然后加入香菇，木耳，肉碎，虾米和鱿鱼丝炒香。 （图2）

~ 图2/ picture 2 ~

                                         

5. 加入调味料和算盘子炒至干。

6. 试味，撒入青葱，即可。

 

Recipe source :  Sumptuous Flavours

Hakka Yam and Pumpkin Abacus Seeds

Ingredients A ：
300g pumpkin
300g yam  
300g tapioca flour
1 tbsp cooking oil

Ingredients B ：
1 tbsp minced garlic
1 tbsp minced shallot
1 tbsp dried shrimps ( soaked, drained and diced )            
100g minced chicken meat /pork
2 mushrooms ( soaked, drained and diced )
20g black fungus ( soaked and shredded )
50g dried cuttlefish shreds ( soaked and shredded  )

Seasonings ：
2 tbsp oyster sauce
1/2 tsp salt
1/2 tbsp soy sauce
2 tsp sugar
1/2 tsp pepper

Garnishing ：
1 stalk spring onion ( diced )

Method

1.  Peel pumpkin and yam , cut into pieces. Steam separately tilled cooked and soft, drain off excess water. Add in 150g tapioca flour separately and oil. Knead into a dough. Do it while the pumpkin and yam is still hot. ( Picture 1 )

2.  Pinch about 5g to 10g of dough and shape into rounds and use a finger to make a dented impression into the centre. ( To make them look like abacus seeds ) .

3.  Boil the pumpkin seeds in hot water till they float to the surface. Remove them with a slotted spoon and transfer them to a basin of cold water briefly. Drain away the water. Set aside.

4.  Heat a wok with 2 tbsp oil. Saute the chopped garlic and shallots. Add in the diced mushrooms, black fungus, minced pork, dried shrimps and the cuttlefish filaments. Stir-fry to mix everything together. ( Picture 2 )

5.  Add in the seasoning ingredients and the par-boiled pumpkin seeds.

6.  Mix well, dish up and garnish. 

This post is linked to My Treasured Recipes # 3 - Taste of Autumn ( Oct / Nov 2014 ) , hosted by Miss B of Everybody Eats Well In Flander  and co-hosted by Charmaine of Mimi Bakery House .