• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • A:
  • 300g Yam paste
  • 150g Tapioca flour
  • 30g Wheat flour (deng mian fen)
  • ½ tsp Salt
  • Water (for Kneading)
  • B: (To be shredded)
  • 100g Meat
  • 3 pcs Mushrooms
  • 1 pc Dried bean curd
  • 30g Dried cuttlefish
  • 30g Black fungus
  • 30g Chinese celery (optional)
  • C:
  • ½ tbsp Garlic
  • ½ tbsp Shallots
  • 3 tbsp Oil
  • Seasoning
  • 1 tbsp Angel Light Soy Sauce
  • 2 tbsp Angel Oyster Sauce
  • Pepper to taste
  • 1 cup Broth

Instructions

  1. Mix (A) and knead into a smooth dough.
  2. Roll into small balls and lightly press at the center.
  3. Put yam abacus into boiling water to cook until floating up. Remove and mix with oil.
  4. Heat oil in wok, stir fry (C) until aromatic, add in (B) and stir well.
  5. Add in yam abacus and seasoning, stir fry evenly and serve hot.

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