To me, this little parcel exemplified the Hakka flavour with bitter, savoury, sweet, salty and umami all in a mouthful. It is made of dough formed from tapioca and yam, cut. Recently, I tried to recreate a Hakka pastry I had when I was in Taipei, it’s made of a mugwort and glutinous rice flour pastry and filled with a savoury mix of sweet, salted preserved turnip, fresh turnip, minced pork, mushroom and seasoned simply with shallot oil, sugar, fish sauce and pepper. CarolsKitchen RecipesCarols KitchenFoodYummy Yam Abacus seeds is a Hakka Cuisine. Place the tapioca starch in a large mixing bowl and add hot taro paste to it, stirring it in well When the taro and starch mixture has cooled, knead it to form a dough. ![]() I was fascinated by how sago stayed ‘glued’ together after it was cooked, rinsed and set in a mould how a liquid custard transformed into a pudding in the oven - simple things like that fascinated me, and this grew to become an obsession. Instead, I have vivid memories of watching my mum cook, helping her with the preparation and the taste of crisp lettuce over crispy fried pork belly marinated with preserved beancurd.Įven when I enrolled in SHATEC in ‘93, I took up a culinary course and pastry was never my focus, it was only until I did my industrial attachment at the now-defunct Imperial Hotel where my interest for sweets grew. Ironically, I didn’t grow up with a strong desire to eat cake. The most accessible luxury was a cream-filled bun coated with desiccated coconut. Most people are familiar with the abacus, the ancient Chinese counting instrument consisting of a wire-strung frame on which beads are threaded. ![]() ![]() When I was young, cakes were a rare treat, especially rich French pastries.
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