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How To Cook This Delicious Hakka Food That'll Make You RICH | Eat The World
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- čas přidán 15. 08. 2024
- "I'm going to eat a lot, I want to be rich."
Sarah teaches her mum to make Hakka abacus seed, while in return, she learns the language and stories of her family that made her who she is today.
Inspired to read more stories of family histories? Borrow Wild Swans and other great titles from go.gov.sg/nlbm...
In collaboration with National Reading Movement.
Featuring:
Sarah Huang Benjamin
Plum Village Restaurant (16 Jln Leban, Singapore 577554)
[RECIPE HERE!]
Credits: Sarah Huang Benjamin ( / kitchenhoarder )
For the Abacus Seeds:
500g peeled yam, cut into 1cm slices 150g tapioca starch
50g rice flour
3/4 teaspoon salt
3/4 teaspoon sugar 150-300ml hot water
For frying:
1 dried squid, soaked in water until soft (at least 5 hours)
30g dried shrimp, soaked in water until soft (at least 5 hours)
120g minced pork
6 dried shiitake mushrooms, soaked in water until soft (at least 5 hours) 10g dried black fungus, soaked in water until soft (at least 5 hours)
4 cloves garlic, finely chopped
1 bunch Chinese celery, washed and cut into 1cm lengths
3 tablespoons vegetable oil
For the sauce:
2-3 tablespoons fish sauce 1 teaspoon dark soy sauce 1 teaspoon light soy sauce 2 tablespoons oyster sauce 1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon white pepper
350ml chicken stock or pork and anchovy stock
Method
Step1:
- To make the abacus seeds, steam the yam slices for 15-20 minutes until they are very soft.
- Transfer the hot yam to a large mixing bowl, and mash into a smooth paste. Add the tapioca starch, rice flour, salt and sugar and stir to combine roughly.
- Drizzle a few tablespoons of hot water at a time, stirring to mix. When the dough starts to come together, add more water little by little. Once you have a cohesive dough, stop adding water.
- When the dough is cool enough to handle, use your hands to knead it until smooth.
- Pulling off small bits of dough, roll into a ball, then press between your thumb and index finger to create indentations on both sides. Set aside.
- Bring a large pot of water to a rolling boil, and cook the abacus seeds in batches until they float. Drain them and rinse with cold water.
- Drizzle with some neutral-flavoured oil to stop them sticking. Set aside.
Step2:
- Stir all the sauce ingredients together, using only 2 tablespoons of fish sauce to start with.
- Clean the dried squid, and cut into thin slices. Using a pestle and mortar or food processor, break the dried squid up into a fine consistency.
- Remove the stems of the shiitake mushrooms and slice the caps. Slice the black fungus thinly.
- In a wok over medium-high heat, add the oil. Sauté the minced pork until cooked through and separate. Add the garlic, then the dried squid strips and pounded dried shrimp.
- Add the sliced shiitake mushrooms and black fungus, and fry everything until aromatic.
- Pour the sauce in, and simmer everything for 5 minutes. Add the abacus seeds to the wok, stirring and cooking for another 5 minutes, to allow the abacus to absorb the flavours of the sauce.
- Taste, and add the remaining tablespoon of fish sauce if needed. You can also season with salt and white pepper.
- Stir in the chopped Chinese celery before serving.
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Eat the World is a new series by OGS, where we bring the world to you through the sixth love language - food. In this hosted show, chefs meets different foreigners living in Singapore, and learn about their culture while recreating a special dish from their hometown.
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My mother is of Hakka descent from Bangka Island, Indonesia. It feels like home whenever I'm hearing spoken Hakka♥
Such a lovely way to honour your family's heritage and your grandmother's courage. Really enjoyed this!
food is really a great way to connect with one’s history. my family makes 算盘子 with sweet potato and it’s my favourite dish in the world!!!
Wow interesting.. ilove..it
Looks yummy food..
😂😂😂😂 sarah's mom is so cute!
the way sarah pronounced delicious in Hakka sounded a lot like oh shit......
Interesting.
By the way did you touch the cat and your hair and roll the abacus without washing your hands.
I also like QQ...
You both speak a different Hakka to me which is Canton Hakka. Your language sounds more like Mandarin.
the moment when your relatives speak in dialect and you're just lost in the middle
😂😂 just nod and smile ...
Can you share the recipe for this dish?
hello, have updated it in the description box! :)
What's your favourite family recipe? 😋