There are so many different cultures and cuisines all around the world, and it’s a real adventure and blessing being able to explore and try many of them. Today I want to share a very traditional and meaningful Chinese ethnic dish, which comes from the Chinese Hakka community (客家人).
I was feeling a bit peckish to have some traditional food, and we just went into another limited movement control in Kuala Lumpur Malaysia, so, as usual, I just went ahead to make it myself.
[Photo below] This dish is called Fried Abacus Seeds - Suan Pan Zi (算盘子). The reason it’s called this, is because the little dumplings are shaped into a form that looks like the beads in the Abacus (Suan Pan or Chinese traditional calculator). This is not something one will find in many Chinese restaurants, only those which are of Hakka origin.
[Picture below] - The foundation of this dish starts with Yam or Taro. Or in Chinese (芋头). We don’t need a lot, just peel and wash it.
[Picture below] - Then slice or cut into small pieces because we need to steam it until it’s cooked and soft. We don’t need a lot of Taro, so the balance can be left in the freezer for future use.
[Picture below] - Add a small amount of Tapioca flour, sufficiently so we can knead into a dough. Divide into small portion and roll into small balls. Then press the center of the dough balls so there’s a depression in the middle, and looks like Abacus seeds.
[Picture below] - Prepare a pot of water, bring to a boil and then drop the Abacus seeds into the boiling water. It will float once it’s cooked, and immediately remove from the pot.
[Picture below] - In a pan, fry garlic, onions, shredded wood ear mushrooms, and any mince meat such as chicken or shrimp (or just leave out meat to keep it vegetarian). Season with salt and pepper. Sprinkle with green spring onions. And serve hot.
One of the most delicious traditional Chinese food. How does it taste like? One can compare this to a gnocchi, with lots of condiments on top and more flavorful since it’s made with Taro.
Have you seen or tried this before? I made this today at home. 
The dish looks great!