Abacus Beads, literally Taro Gnocchi, with a dimple in the centre resembles abacus beads shape. This dish has symbolic wealth meaning and Chinese loves to prepare this dish during Chinese New year. When abacus beads stir fried with other ingredients and condiments, the dimple in the middle also helps contain the ingredients that flavour it. This traditional is really delicious.
Last year's Chinese New Year, I wanted to make this dish. But you know, CNY task is overwhelmed and I barely have time to rest. So, I only get to cook this dish about 2 months ago.
Ingredients are easily available at the market. You don't have to worry too much. Most Hakka family will add pork into the stir-fry. I want to keep it simple and I didn't wan't to make it a heavy meal. So, I'd just go along with the basic ingredients. If you choose to use pork, you may remove caipu (菜谱). The sweetness of caipu is to replace the missing minced pork.
Of course, you can add or take away any stir-fry ingredients which you don't like. But for abacus beads recipe, please try to stick to it. It's abacus beads. We use taro for the gnocchi. Pls don't ask me questions like "Hi, can I use sweet potatoes instead?" or "Hi, I don't like taro. What about using Potatoes as a substitute? Do you think it works?"
Sorry ah. To me, traditional is traditional. I never try fusion style before. As much as I could, I will try to stick to original way. And I love originals. In olden days, no minced pork were added due to less resource in the village. Minced pork were added for enhancement only at the latter.
This recipe serves 2 as lunch, or upto 3 as a starter or tea-break snack. But if you see the pictures on this post, I double up the recipe portion during cooking.
For the Abacus Beads
- 330g Taro
- 100g Tapioca Flour
- 70g ~ 80g Hot Boiling Water (estimation)
- 1/4 tsp Fine Salt
- 4 Garlic Cloves, minced
- 3 Shallots, minced
- 1 tbsp Cai Pu / Choi Po (菜谱)
- 20g Dried Shrimps, soaked, minced
- 8g Dried Cuttlefish, cut into thin strips, and soaked till soften
- 4 pieces Dried Mushrooms, soak till soften and sliced
- 10g Wood Ear / Dried Fungus, soaked, julienned
- pinches of Salt and Pepper to taste
- 1 Red Chilli, julienned
- some Coriander
- some Spring Onions
- Taro - Skinned, washed, cut into cubes. Steam the taro for 15mins until they are soft and well cooked. You may use a chopstick to poke through the taro to check if it is cooked or not.
- Once taro cubes are cooked, transfer the taro cubes into a large mixing bowl, add in few pinches of salt and with your quick motion, roughly mash the taro with the potato masher. I didn't mash my taro thoroughly. Because I want to remain the "bite" taro texture for my abacus beads.
- Add in half the tapioca flour, continue to mash and mix them while the taro is still hot.
- You will soon realized that it's getting tough to mix it with potato masher. This is the time when you need to use your palms into it and give it some mixing and kneading.
- Add half amount of boiling water, continue the the kneading, add in the remaining tapioca flour, knead, add remaining boiling water, knead so as to form a nice dough.
- Make dough into small but even balls. Use your tiniest finger to make a dimple in the centre of each ball to resemble abacus beads. My finger is rough and big. So, I use the edge of the sieve as a tool to create those nice dimples on the dough to achieve evenly sized and can be evenly cooked later.
- Boil a large wok / pot of water. Slowly and gently, dd the abacus beads into the boiling water, VERY gently, stir to prevent them from sticking together. Boil for about 15mins to 20mins or until the batch floats on the boiling water.
- Prepare a pot of ice cold water. Remove the cooked abacus beads from the boiling water with a strainer, put the abacus beads into the cold water.
- Drain the abacus beads with a colander. Coat the abacus beads with 2 to 3 tbsps of cooking oil to prevent sticking.
- Heat cooking oil in wok on high heat
- Add garlic, shallots, dried shrimps and dried cuttlefish, stir fry until fragrant.
- Add Cai Pu, mushrooms, wood ear and continue to fry for 2 to 3 minutes until fragrant.
- Add salt and pepper to taste and give it a quick stir.
- Add in the abacus beads and gently stir-fry for about 2 minutes.
- Add in half portion of spring onions, coriander and red chilli. Stir through for another minute.
- Taste and adjust salt and pepper if needed. Stir through.
- To serve, dish abacus beads in a shallow serving dish or casserole. Garnish with the remaining chilli, spring onions and coriander.
Step 6 - Make dough into small but even balls. Use your tiniest finger to make a dimple in the centre of each ball to resemble abacus beads. My finger is rough and big. So, I use the edge of the sieve as a tool to create those nice dimples on the dough to achieve evenly sized and can be evenly cooked later.
The texture of the abacus beads that I'm trying to achieve is springy, but with the starchy fragrance of taro on every bite. My abacus beads looked rough, as I only roughly mash my taro. This is how I maintain the taro "bite" texture for each gnocchi.
Step 7 - Boil a large wok / pot of water. Slowly and gently, dd the abacus beads into the boiling water, VERY gently, stir to prevent them from sticking together. Boil for about 15mins to 20mins or until the batch floats on the boiling water.
Stir fry the abacus beads as per instruction. Remember - Keep it simple. DO NOT add too much condiments or any ingredients that has heavy flavour. Or else, you won't be able to fully savour the fragrance of the taro when you eat them. Fish sauce is a good condiment to this dish if you wants to do some changes to it.
On a side note, do not let the cooked abacus beads stand in the cold water for too long. For best texture and flavour, stir fry the cooked abacus beads as soon as possible after they have been boiled. My friend told me that I can store cooked abacus beads in airtight container, keep it refrigerated until I need to stir fry them. I have not tried keeping them in refrigerator before. But I think it probably works.
Max loves it. He asked if I can cook this more often when I'm free. I think, his request could tell how good this dish is.
This dish is an absolute textural delight. The lightly chewiness of the abacus beads, loads of flavorful goodness and mushrooms and the sudden burst of crunchy freshness from the greens. I don't have to say more.