I'm in a purple mood today! Yesterday, it was sweet potato noodles and today it's Hakka Abacus Seeds. Incidentally, I was discussing with my friend on yesterday's noodles - I had one written and published reference which said it was sweet potato noodles while she reckons it is tapioca noodles instead. Guess it warrants further investigation so I'll update all of you once we confirm. Apologies to all.
These abacus seeds are easier as there's lots of references about it. A popular Hakka dish, it's made by mixing steamed yam (taro) and tapioca flour. They're shaped into tiny buttons to look like abacus seeds (suan pan ji). Subsequently these seeds are then cooked in boiling water and drained. To give it flavour, it is fried with dried shrimp, vegetables or meat. At this particular stall, no meat is used when frying and they serve it with blanched bean sprouts, chopped red chilies and coriander leaves. A dash of chili sauce is added on the side for extra kick.
Tastewise, the yam seeds are slightly chewy and can be an acquired taste. I like them with lots of dried shrimp and lashings of chili sauce. Aside from these abacus seeds, this stall also serves delicious Sarawak Laksa which I have reviewed before.
2-4 Lorong Ara Kiri
(Non Halal. The stall is open from morning till lunchtime. Closed on alternate Wednesdays)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.
Tagged with: Malaysian Food + Hakka Abacus Seeds