Hakka recipes from Mum & Big Aunt.
1) Suan Pan Zi (aka Abacus, ancient Chinese calculator 😀 )
What u’ll need: 2kg Yam (choose light wt one), 500g Starch & Pinch of Salt (ouch!!!)
a. Steam & mash the yam. Add salt & then the starch and knead into a dough.
b. Then make small balls of 15.000mm diameter (u’ll need a micrometer) and depress at the centre of the balls … they will then look like the suan pan zi (SPZ) 😉 .
c. Cook in boiling water. When those SPZ float on the water, remove and put them into cold water (wow! SPA treatment). Continue with Part (3).
2) Chun Juan
What u’ll need: 500g Starch, 4cups of Water, 2 Eggs, Salt & Fish Sauce (to yr taste)
(Note: Mum used 1 egg and the CJ was vy QQQ like rubberband (toink, toink, toink). Aunt used 2 eggs and the CJ was easy to bite but not QQQ. So, to balance the 2 sides, use 1.5 eggs lor.)
a. Mix all ingredients together.
b. Put some cooking oil into a pan. Scoop the mixture and spread it onto the pan like pan-cake. The chefs stressed tt the mixture sticks easily to the pan, so hv to put quite a lot of oil or use non-stick pan.
c. Fold in the sides of this pan-cake to rectangular shape, and remove from pan when cooked. Do the same for the next one.
d. Cut the rectangular pan-cake to bite-size strips, and continue with Part (3).
3) The Final Touch
What u’ll need: Dried Mushrooms (Soaked & Shredded), Dried Shrimps, Dried Cuttlefish (Shredded), Minced Meat (Qty depends on how generous u r) & Garlic. For serving: Sprint, oops it’s Spring Onion, Fried Shallot, Pepper.
a. Put some cooking oil into the pan. Stir-fry all ingredients to bring out the flavours & aroma.
b. Add in either SPZ or CJ. Add salt/soy sauce/fish sauce to taste.
Serve with spring onion, fried shallot and a dash (Oooh, not too fast) of pepper.