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Hakka Yam Beads(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Nov 23, 2004 7:55 pm    Post subject: Hakka Yam Beads(recipe and pic) Reply with quote

This is a traditional Hakka cuisine.

this is the soup version


This is the dry version



Ingredients:
300 g belly pork, shredded
200 g bamboo shoot shredded
10 pcs preserved mushrooms(soften, then shred)
10 pcs black fungus(soften, then shred)
5 tbsp onion oil
5 tbsp toasted onions
1 tbsp Fish sauce
1 tsp sugar
1 tbsp sesame oil
1 tsp chinese cooking wine or Shao Xing Jiu
1 tsp salt
Spring onions to garnish

600 g Thai Yam
500 g Tapioca Flour


Method for the dough:
1. steam yam and mash while still hot.


2. add flour and knead into dough. Set aside.


3. shaped into balls(marble ball shape), press down using your finger to form abacus shape. Set aside
4. boil water in a pot, add yam beads slowly.
5. When yam beads float to the top, remove and sieve.
*do not discard the water used for cooking the yam.

6. In the wok, add remaining onion oil and toasted onions to stir fry.
7. Add cooked beads and stir fry for 2 mins.
8. Add all ingredients and stir fry to mix.

Method for the fillings:
1. Blanch pork in hot water for 1 min. Discard the water and cut the pork into shreds. Set aside.
2. Heat up the wok with onion oil and add dried shrimps to stir fry till slightly crispy and fragrant. remove shrimps, set aside.
3. Now add shredded pork and fry till its cooked, remove and set aside.
4. Add mushrooms next, fry till fragrant, then add black fungus, bamboo shoots and rest of the seasonings fry till evenly mix(about 2 to 3 mins).
5. Turn off the heat and add pork and dried shrimps to toss and mix evenly.
6. Remove and place on a large pot to cool completely before using.

Method for Soup version:
1. Follow all the steps above and add the water used for boiling the yam beads into the cooked yam beads and its ingredients.
* you do not need to add any seasoning to the soup as the cooked fillings are already salted. If you feel its not salty enough, you may add 1 tbsp of Fish Sauce.

2. Serve hot with dash of pepper.
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Last edited by Gina on Sun Mar 01, 2015 10:05 am; edited 3 times in total
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Pandora
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PostPosted: Wed Jan 19, 2005 12:47 am    Post subject: Toasted Onions Reply with quote

Hi Gina,

What's "toasted onions"? Is is the same as fried shallots?

Thanks so much for this yummy looking recipe. Can't wait to try!

Very Happy
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Gina
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PostPosted: Wed Jan 19, 2005 8:05 am    Post subject: Reply with quote

yes..toasted onions is fried shallots. I always called it toasted onions. Got seasoned to call it such becoz of Hubby dearest. He always say that.

When I cook this at home, I omit pork and add chicken, dried shrimps, dried sotong strips so that my maid can eat too.

If I cook this for my MIL, I omit all seafood and meat and only used Black Fungus, mushrooms and sprinkle roasted peanuts on top!
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jewels
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PostPosted: Wed Jan 19, 2005 11:36 am    Post subject: Reply with quote

I try this dish once, the fry version. Now I can try my hand on it. the soup version looks ymmy...... thanks Gina.
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yvne
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PostPosted: Thu Mar 24, 2005 1:52 pm    Post subject: Reply with quote

Thanks Gina, for this recipie! My grandma used to make this before she passed on and it's one of the authentic hakka food we used to have at home. Perhaps you could add the "dried shrimps and dried sotong" into the main recipie coz i remember it as one of the essential ingrediants to give it it's unique taste.

Will try this over the weekend and see how it turns out! Thanks again!!
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Gina
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PostPosted: Thu Mar 24, 2005 2:13 pm    Post subject: Reply with quote

yes yvne

I sometimes add Dried Shrimps and dried sotong when I am too lazy to do the pork. Also, if I add pork, my maid cannot eat.

actually its not difficult to make. Its just that you need to know the texture of the dough to get it right. My girls at AG Home already learnt how to make this..they loved it!
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yvne
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PostPosted: Wed Mar 30, 2005 8:55 am    Post subject: Reply with quote

I remembered my grandma told me have to knead the flour into the yam while it's hot. I made this last Sat. I used only about 1/2 the flour that was in the recipie to make the dough and added about 150g of chopped dried shrimps and some dried cuttlefish to fry and used minced meat instead of pork belly with the ingredients. Absolutely delicious!!
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Gina
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PostPosted: Wed Mar 30, 2005 9:09 am    Post subject: Reply with quote

yvne wrote:
I remembered my grandma told me have to knead the flour into the yam while it's hot. I made this last Sat. I used only about 1/2 the flour that was in the recipie to make the dough and added about 150g of chopped dried shrimps and some dried cuttlefish to fry and used minced meat instead of pork belly with the ingredients. Absolutely delicious!!


yvne

well, the yam is very hot after steaming..quite impossible to knead the flour into it. usually I wait for it to cool slightly before kneading it. Best is you can make the dough ahead of time and leave them in the fridge. When you want to eat again, just remove and make beads.

sometimes you will need less flour than more flour due to the water absorption by the yam during steaming process.

Also, it depends on which type of yam you get to do this. Yams from Thailand are so far the best for this. Yams from Malaysia and China are best for making Yam Kueh(Orr Kueh).
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Jennifer Quah
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PostPosted: Tue Oct 11, 2005 4:34 pm    Post subject: Reply with quote

Gina wrote:
yvne wrote:
I remembered my grandma told me have to knead the flour into the yam while it's hot. I made this last Sat. I used only about 1/2 the flour that was in the recipie to make the dough and added about 150g of chopped dried shrimps and some dried cuttlefish to fry and used minced meat instead of pork belly with the ingredients. Absolutely delicious!!


yvne

well, the yam is very hot after steaming..quite impossible to knead the flour into it. usually I wait for it to cool slightly before kneading it. Best is you can make the dough ahead of time and leave them in the fridge. When you want to eat again, just remove and make beads.

sometimes you will need less flour than more flour due to the water absorption by the yam during steaming process.

Also, it depends on which type of yam you get to do this. Yams from Thailand are so far the best for this. Yams from Malaysia and China are best for making Yam Kueh(Orr Kueh).


Hi, Gina.

How do we tell the difference between Thailand vs M'sia/China yams? If I want to try making steamed pork with yam, which one do I use? Plus how to select a good yam?

Appreciate ur advise. TIA, Jennifer
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Angela K
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PostPosted: Sat Nov 01, 2008 6:41 pm    Post subject: Reply with quote

Gina, if i want to keep it for other days, keep the dough beads or cook it then store? keep in freezer , ok? must put oil before store to prevent stick?
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Gina
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PostPosted: Sat Nov 01, 2008 7:40 pm    Post subject: Reply with quote

Angela K wrote:
Gina, if i want to keep it for other days, keep the dough beads or cook it then store? keep in freezer , ok? must put oil before store to prevent stick?


you mean cook it then keep or uncooked then keep?I would rather freeze the dough..then thawed in room temperature, roll into beads and cook. Cooked beads tend to be very hard over time.
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Angela K
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PostPosted: Sat Nov 01, 2008 8:00 pm    Post subject: Reply with quote

thanks alot. will try in soon.
i'm canto but like to try so that i can add 1 more snack for CNY
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Angela K
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PostPosted: Sun Nov 02, 2008 11:15 am    Post subject: Reply with quote

i find some recipe need to add hot water ~ 60 ml in flour n mix yam in dough, why is that so ? what 's the diff.?
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Gina
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PostPosted: Sun Nov 02, 2008 1:30 pm    Post subject: Reply with quote

Angela K wrote:
i find some recipe need to add hot water ~ 60 ml in flour n mix yam in dough, why is that so ? what 's the diff.?


I have no idea..but mine is the traditional recipe passed down from my late grandparents. I have never tried the other type of methods. Which I find it more tedious or extra work.
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vivwychia
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PostPosted: Mon Nov 17, 2008 4:06 pm    Post subject: Reply with quote

Hi Gina,
Can I check with you whether you have tried to use Kitchen Aid using the hook beater to mix the yam and flour for this recipe?
Thanks,
viv
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Yokiew
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PostPosted: Wed Sep 23, 2009 3:43 pm    Post subject: Reply with quote

Thanks Gina for this recipe... I made it yesterday dinner (dry version). It is good.
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Alannia
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PostPosted: Wed Oct 28, 2009 2:01 pm    Post subject: Reply with quote

Gina,

What's the best way to make ahead for the yam beads?

I don't think I have time to make enough for 10 person in one afternoon. I still need to cook other stuff.

Thanks.
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Gina
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PostPosted: Thu Oct 29, 2009 8:10 am    Post subject: Reply with quote

Alannia

I haven't tried making it to keep in the fridge. I suspect its not nice to eat after a day old in the fridge, even if we steam it.

the best I can think is that you made it early in the morning..leave it outside on the table. Before guests come, just heat up the wok, fry again till piping hot..no oil.

yummy
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Alannia
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PostPosted: Thu Oct 29, 2009 11:20 am    Post subject: Reply with quote

Thanks, Gina.
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