So Much So for Being a Hakka

To be able to call oneself a true blue Hakka, one should at least know more than a thing or two about its finger-licking good cuisine. Thyself, ahem, is proud to say she has advanced a step towards that.

Traditional Hakka Abacus Yam Seeds - made from scratch for Sunday lunch.

Making the abacus seeds was the most tedious part in this recipe. Not to mention - don't ask me how - I am allergic to yam sap! Now, I finally appreciate NeNe's and mum's hard work in preparing this much-liked dish during Chinese New Year and will not complain they do not make enough for the occasion ever.