Simple Way to Make Speedy Yam Abacus Dumpling Hakka Traditional Snack
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Speedy Yam Abacus Dumpling Hakka Traditional Snack. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Yam Abacus Dumpling Hakka Traditional Snack, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yam Abacus Dumpling Hakka Traditional Snack delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yam Abacus Dumpling Hakka Traditional Snack is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Yam Abacus Dumpling Hakka Traditional Snack estimated approx 30 mins.
To get started with this particular recipe, we have to first prepare a few components. You can cook Yam Abacus Dumpling Hakka Traditional Snack using 16 ingredients and 10 steps. Here is how you can achieve it.
MY VERSION
TASTY AND DELICOUS WAY TO ENJOY YAM
HAKKA STYLE COOKING
LOVING IT
Ingredients and spices that need to be Prepare to make Yam Abacus Dumpling Hakka Traditional Snack:
- 4 korean dried oyster
- 2 cup pounded dried shrimp
- 2 cup black fungus ( cloud wood ear mushroom)
- pounded paste
- 3 small shallot paste
- 3 clove garlic paste
- SAUCE
- 3 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tbsp dark soy sauce
- 1/2 cup water
- 4 tbsp peri peri chili sauce
- YAM ABACUS DUMPLING
- 6 cup dice yam
- 1/2 cup hot water
- 1/2 cup topiaca flour
Instructions to make Yam Abacus Dumpling Hakka Traditional Snack
- presoak dried korean oyster and dried shrimp for 5 minute then drain pound dried shrimp and dice korean oyster
- presoak black fungus ( cloud wood ear mushroom ) then dran and cut to smaller piece
- peel skin of yam and steam yam for 15 minute till soft
- MAKE YAM ABUCUS DUMPLING
- mash steamed yam then add hot water and topiaca flour mix well till dough like then on dry and flour on palm shape into a small ball then use a finger and press lightly to shape it
- In a pot of boiling water drop yam dumpling in and simmer till it float about 1 minute then drain and drizzle with 1 tbsp of sesame oil set aside
- STIR FRY YAM ABACUS DUMPLING
- in pan fry pounded dried shrimp and dice dried korean oyster with pounded garlic and shallot paste till lightly brown
- add all soy sauce with chili sauce and cooked yam abacus dumpling mix well gently
- add water and dry fry gently for another2 minute then off heat and serve
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