My mum is Hakka and this is her way of cooking her suan pan zi. Well....not being able to get the exact measurement of the ingredients from her.....I try to follow her recipe to the best of my ability :)
100g tapioca starch
100 to 200g pork belly - cut into thin strips
3 pieces dried mushroom - soaked, drained and cut into thin slices
handful of dried black fungus - soaked, drained and cut into thin slices
2 tbsp dried prawns - soaked and drained
4 cloves garlic - peeled and chopped
2 shallot - peeled and sliced
a few stalks chinese celery - cut into 1 inch length
dash of white pepper
salt to taste
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
- Peel and cut the yam into thin slices and arrange them on a large plate. Sprinkle 1'2 tsp salt and steam until soft. Mash it into a paste.
- Add the tapioca starch and a few tbsp of water into a mixture. Slowly add in water in parts till a pliable dough is formed.
- Pinch a small amount of dough mixture and roll into a round shape. Using your thumb, make a slight indention in the middle. Repeat for the rest of the dough.
- Bring a pot of water to boil. Drop the yam balls into the pot and stir to prevent them from sticking, taking care not to overcrowd the pot with too many at a time.
- Once the yam balls floats to the top, use a slotted ladle and transfer them into a bowl. Stir in a few drops of oil to prevent them from lumping together.
- Heat up 1 tbsp oil in a wok. Stir fry the pork belly till brown and crispy. Remove from wok and transfer to a plate.
- With the remaining oil, fry the cuttlefish and dried prawns under medium low heat for 1 - 2 minutes. Add minced garlic and fry for about a minute. Add black fungus and mushroom and fry for another 1 to 2 minutes.
- Switch to high heat. Add in yam pieces and fried pork belly and mix well.
- Pour in sauce, red chillies and chinese celery and do a quick stir fry. Sprinkle with a dash of pepper and drizzle about 1/4 cup water and fry to mix well.
- Transfer to a serving plate and enjoy this yummy dish immediately.