Directions

To Prep the Mince pork

1. Combine all the ingredients together in a bowl and mix well. Set aside and allow to marinade for an hour.

To Prep the Abacus seeds

1. Shred the yam using a mandolin, then steam over high heat for 15 minutes until soft.
2. Add tapioca flour and a few pinches of salt to the cooked yam and mash immediately.
3. Mix until combined and knead the dough until it no longer sticks to your fingers. A little boiled water can be added gradually to make the dough.
4. Roll out the dough using a rolling pin, until it is about 3-4cm wide, and then cut into 2cm thick pieces. You may want to dust your work surface with tapioca flour to avoid dough sticking onto the surface.
5. Roll each slice of dough into little balls, then pinch between your thumb and index finger for its signature shape.
6. In a large pot, boil the abacus seeds while stirring continuously to avoid them sticking to the pot. The seeds are done when they float to the surface.
7. Once the seeds are done, transfer them from the boiling water into a separate bowl and rinse under running water. This is to stop the cooking and to cool them down.
8. Once cooled, put them on a plate and mix some oil with the seeds to avoid sticking to each other.

To Cook

1. Heat up the oil in a wok over medium-high heat, then add the garlic and shallots and fry until fragrant then add the black fungus, shiitake mushrooms, dried shrimp, dried cuttlefish and stir-fry for a couple of minutes.
2. Next, add the marinated minced pork to the wok and stir-fry until it is almost done then add in the cooked yam seeds and stir-fry for another minute.
3. Lastly, add the dark soy sauce, oyster sauce, fish sauce soy sauce, sesame oil and stir fry until well mixed. Garnish w
4. ith spring onions and chilli. Serve hot.