Abacus Yam
10 Serving
Watch The Cooking Video
Abacus Yam
Ingredients A: yam balls
| 1 kg | Yam |
| 2 l | Water |
| 300 g | Tapioca flour |
| 1 1/2 tsp | Salt |
| 4 tbsp | Cooking oil |
Ingredient B: stir-fry
| 30 g | Dried Shitake Mushrooms |
| 250 g | Mince chicken |
| 10 g | Shredded cuttlefish |
| 20 g | Black fungus |
| 1/2 cup | Water |
| 1 | Leek |
| 3 tbsp | Cooking oil |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 50 g | Dried shrimp |
| 1/4 tsp | Dark soy sauce |
| 1/4 tbsp | Fish sauce |
| 2 clove | Garlic |
| 2 | Shallots |
| 1 1/2 tsp | TUMIX® Anchovy Stock |
- Steam the yam for 30 minutes or until soft. Mash cooked yam and mix with 1 tsp of salt and 2 tbsp of cooking oil.
- Add in the tapioca flour little by little and mix well until form a smooth dough.
- Roll the dough into small balls and press in the middle to make indent by using finger.
- Bring water to boil, season with remaining ½ tsp of salt and 2 tbsp of cooking oil. Drop the balls in boiling water and boil until it floats.
- Drain and mix with some oil.
- In a wok, heat the cooking oil. Fry the cuttlefish and dried shrimp until crispy and remove from wok.
- Add in shallot and garlic and stir until fragrant.
- Add in mushrooms and fungus. Mix well.
- Add mince chicken and stir until cooked.
- Add in leek and mix well.
- Season with AJI-SHIO® Flavoured Pepper, TUMIX® Anchovy Stock, fish sauce and dark soy sauce.
- Pour in water and simmer. Add in yam ball, fried cuttlefish and dried shrimp. Cook until dry.
- Ready to serve.
You can prepare the yam balls in advance and keep it in freezer for later use.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Anchovy Stock Recipes
