Friday, 7 November 2014

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


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 香菇 (浸软,切丝
20g 木耳  (浸软,切丝
50g 鱿鱼干   切丝

2汤匙 蚝油
1/2汤匙 生抽
1/2茶匙 胡椒粉

1 青葱 切粒)

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

~ 1 / picture 1 ~

2. 将粉团分成510g , 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

~ 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  )

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

1 stalk spring onion ( diced )

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.

1 comment:

  1. kitwai,