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 Brand Light Soy Sauce
- 2 tbsp Angel Brand Oyster Sauce
- Pepper to taste
- 1 cup Broth
Instructions
- Mix (A) and knead into a smooth dough.
- Roll into small balls and lightly press at the center.
- Put yam abacus into boiling water to cook until floating up. Remove and mix with oil.
- Heat oil in wok, stir fry (C) until aromatic, add in (B) and stir well.
- Add in yam abacus and seasoning, stir fry evenly and serve hot.
