A luxurious and rare delicacy that is traditionally reserved for special occasions! A great recipe to make in celebration of the upcoming festival - Chinese New Year. This Abundance Abalone Winter Melon Ring recipe is shared by our passionate home cook, Shirley Tay. She has many great recipes which you can check it out right here.
Chinese New Year is a Chinese festival that celebrates the beginning of a new year on the traditional Chinese Calendar. Not only does it bring families together through what we call, a "reunion dinner", but traditions like receiving red packets (also known as 压岁钱 ), wearing red that is believed to scare away evil spirits and bad fortune and displaying of a red diamond shaped fu character (Chinese: 福 literally: "blessings, happiness") on the entrances of Chinese homes etc.. can be seen during this period.
This hearty and healthy dish is suitable for all ages. Here's how you can make it! First, to prepare the abalone, remove the label on the can and submerge the unopened can into the pot. Bring it to a boil and reduce the flame to allow it to simmer for 3-4 hours. Turn off the flame and remove the tin. Then, set aside and allow it to cool down to room temperature. Open the can when needed.
Secondly, prepare the mushroom by soaking it overnight in room temperature water. Remove the mushroom from the water and rub corn starch on it. Rinse thoroughly to remove any impurities before draining dry. Then, marinate the mushroom with sugar and transfer it into a pot and add in all the braising seasoning. Bring it to a boil for 15 mins and reduce the heat and let it simmer for 1.5 hours. Monitor the water level to ensure that it’s not dried up. Once it is cooked, adjust the taste with fish sauce and sugar. Keep it warm till it’s ready to be used!
Start to remove the skin and seeds of the winter melon and proceed to use a knife to trim the inner circle of about 4-5 cm thickness around the rim. Do note that the winter melon will shrink after it's cooked! Remember not to cut it too small. Then, pre-heat the steamer and place the winter melon on a heatproof bowl to steam for 15 minutes. Once it is cooked, pour the winter melon juice into a small bowl and set aside for cooking.
It's time to cook the filling. The brine from Hock Hua’s Abalone is safe for consumption. It can use as a stock to enhance the flavour of any dish. Remember to save it for some of the other dishes that you're preparing! So, open the can of abalone and pour out the juice to set aside the abalone. Heat up some oil and fry the garlic till fragrant in a frying pan before adding in soaked scallop, chicken broth, abalone juice and winter melon juice. Let it simmer for 5 mins before adding in enoki mushroom and wolfberries and simmer for another 2 minutes. Next, add some corn starch and chinese cooking wine.
Finally, lay some broccoli and mushroom around the winter melon on the serving plate and pour in the warm filling. Hock Hua's abalone soft and tender to bite with slightly rich abalone flavour that’s great for the young and old at home, it is also said that abalone symbolizes good fortune! So, slice a good amount of abalone. Here's a tip to make your dish even fancier: try lining it in a straight line and roll it up to form a rose. Who knows? This trick might be useful for Valentine's day even.
Food brings people together. Knowing that Hock Hua's abalone is harvested wild from Victoria, Australia and the abalone is broader with thinner core, you're sure to impress your guests with this dish this coming Chinese New Year! So, what other Chinese New Year delicacies are you making this year?
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
A luxurious and rare delicacy that is traditionally reserved for special occasions! A great recipe to make in celebration of the upcoming festival - Chinese New Year. This Abundance Abalone Winter Melon Ring recipe is shared by our passionate home cook, Shirley Tan.
- 1 thick slice winter melon diameter 6 inch
- 1 can Hock Hua’s Australia Wild Blacklip Abalone (Whole)
- 1 large broccoli cut into florets and blanched in water till just cooked
- 200 g enoki mushroom
- 40 g Dried scallops soaked in water for 50 mins till it softens
- 2 cloves minced garlic
- 1 tsp wolfberries
- 1/4 cup chicken both
- 1 tsp cooking oil
- 1 tsp chinese cooking wine
- 2 tsp corn starch
- 12 pcs medium-size Japanese dried shiitake mushroom
- 1 tbsp sugar
- 2 tbsp corn starch
- 1 whole garlic
- 1 tbsp sugar
- 2 tbsp oyster sauce
- 2 tbsp superior dark soy sauce
- 1.5 tbsp fish sauce
- 500 ml water
- Remove the label on the abalone can.
- In a pot of water, fully submerge the unopened can into the pot.
- Bring the water to a boil. Reduce the flame and allow it to simmer for 3 - 4 hrs. Monitor the water level, add more water as required
- Turn off the flame and remove the tin. Set aside and allow it to cool down to room temperature. Open the can when needed.
- Soak it overnight in room temperature water.
- Remove mushroom from water, rub 2 tbsp of corn starch on it. Rinse it thoroughly to remove any impurities between the pores. Drain dry.
- Marinate the mushroom with sugar.
- Transfer the mushroom into a pot, add in all the braising seasoning. Mix well, bring it to a boil for 15 mins. Reduce the heat and let it simmer for 1.5 hrs. Monitor the water level to ensure that it’s not dried up. Add in water as required.
- Once it is cooked, adjust the taste with fish sauce and sugar. Keep warm till it’s ready to be used.
- Remove the skin and seeds. Use a knife to trim the inner circle till you achieve a 4 - 5 cm thickness around the rim. #Tips: Do not cut it too small as it will shrink after it’s cooked
- Pre-heat the steamer. Place the winter melon on a heatproof bowl, steam for 15 mins.
- Once it is cooked, pour the winter melon juice into a small bowl and set aside for cooking.
- Open the can of abalone. Pour out the juice and set aside the abalone.
- In a frying pan, heat up 1 tbsp oil and fry garlic still fragrant. Add in soaked scallop, chicken broth, abalone juice and winter melon juice.
- Simmer for 5 mins.
- Add in enoki mushroom and wolfberries. Simmer for another 2 mins.
- Add in corn starch and chinese cooking wine.
- Place the steamed winter melon on the serving plate.
- Lay the broccoli and mushroom around the winter melon.
- Pour in the warm filling.
- Slice the abalone into approximately 20 thin slices. Lined it in a straight line and roll it up to form a rose.
- Serve immediately.
Don’t forget to like and subscribe to Share Food Singapore!