Comments on: Recipe for Hakka Abacus seeds or Chinese yam coins stir fry

By: Wen

Wen — Sat, 03 Apr 2010 07:08:32 +0000

Hi there! A bona fide Hakka recipe for this dish here. I recently learned it from the Hakka matriarch on my Dad’s side of the family, so thought to share with you!

http://bit.ly/afplbU

By: Jenny

Jenny — Mon, 07 Dec 2009 14:09:47 +0000

It sound great! But you still need to add slice mushroom,small prawn and dry beancurd and little black soya source to mix the colour darker!For it to look great you might put on some slice red chilli and fry scallots

By: Hallie

Hallie — Sat, 03 Jan 2009 20:06:26 +0000

OMG!I love love love this dish but I prefer it stir fry with dark soy sauce with minced pork,mushroom,spring onions,not leeks =P

My grandma used to mash the yam with her hand while it’s hot O.O

By: Nate

Nate — Wed, 17 Dec 2008 19:21:26 +0000

I think you did a great job, figuring out the recipe and then cooking it. Very impressive! And I love the way you document everything.

By: Daphne

Daphne — Mon, 15 Dec 2008 15:44:18 +0000

This is the dry version, but I still prefer the soup type. We usually take it during special occasions @ home. I’m a hakka too