Hakkan Abacus (Suan Pan Zi)

Steam yam over high heat until soft (20min), Add tapioca flour and salt. Mash the yam immediately after steam

Mix the yam until completely combined with the topcial flour and not sticky. The dough is ready when it no longer feels sticky to touch

Pour topical flour at the surface. Roll to a long dough and cut into small slices. Roll each slices into a ball. Hold the ball and gently press the ball to make a pressure in the centre to look like an abacus seed. Do the same for the rest.

Boil water in the Pot or wok, Place the small abacus dough in the boiling water and stir to ensure they are don't stick to the bottom.

At the sametime, fill a big bowl with tap water. The abacus pieces are cooked once they float to the surface. scoop them up and transfer to the basin of water. Once the abacus seeds are cooled, remove from water and place in a plate. Drizzle some oil (if you are cooking next, else cooled it down and keep in the freezer without adding oil) to cook from freezer bring the abacus to boil again and bring up for cooling and than ready to cook.

Add oil to pan, stir fry the mushroom and dried shrimp individually and put a side.

Stir fry: add oil to pan, add the pork belly (5-8min) bring it up, use the same oil and add in garlic.

Add in dried shrimps, mushroom and pork belly (mix well for 2min) add the abacus pieces (mix well)

Add in soya sauce, sesame oil, pepper and 2tpbs water (mix well)

Cover the lid and let it cook for 5-8min (stir inbetween) ready to served.