Did you know that eating abalone during Chinese New Year symbolizes good fortune? As we all know, abalone is an ingredient that is reserved for special occasions and festive seasons. There are many ways to cook abalone. But today, we are sharing with you a recipe fit for Chinese New Year! This recipe is shared by Anne Leong, a passionate home cook chef who loves creating healthy and tasty recipes!
|
|
|
|
|
Did you know that eating abalone during Chinese New Year symbolizes good fortune? As we all know, abalone is an ingredient that is reserved for special occasions and festive seasons. There are many ways to cook abalone. But today, we are sharing with you a recipe fit for Chinese New Year! This recipe is shared by Anne Leong, a passionate home cook chef who loves creating healthy and tasty recipes!
|
Ingredients
- 1 can Fortune Baby Abalone
- 10 Japanese bean curd pockets
- 5 g Black hair moss
- 8 small-size dried shiitake mushroom
- 10 medium size dried oysters
- 1 large carrot remove skin
- 200 g roasted pork
- 1 large broccoli cut into large florets
- 600 ml chicken stock
- 6 cloves whole garlic remove skin
- 1 tbsp wolfberries
- corn flour mixture 1 tbsp of corn flour + ½ tbsp water
Instructions
Prepare the ingredients
- Dried Shiitake Mushroom: Soak in room temperature water overnight. Once it has softened, remove the stem and cut into 4 – 5 strips each.
- Dried oyster: Soak in room temperature water overnight.
- Carrot: Cut into 10 slices, 5cm (L) x 3cm (B) x 0.5cm (thickness).
- Roasted Pork: Cut into 10 slices, 2 cm (L) x 4cm (B) x 0.5cm (thickness).
- Garlic: In a frying pan, heat up 3 tbsp oil. Add in garlic. Cook till it’s fragrance and slightly browned.
- Broccoli: In a saucepan, boil water. Add in broccoli, blanched for 1 - 2 mins. #Tips: Do not over cooked it as it will lose it’s crunch. Remove from saucepan and transfer into a bowl of room temperature water to cool down. Set aside.
- Black moss: Soak in room temperature water before cooking.
Stew the ingredients
- In a claypot, add in chicken stock and oyster. Simmer for 20 mins or till the oyster is soft.
- Remove the oyster and set aside.
- Add in roast pork, mushroom, carrot, fried garlic and 600ml water into the gravy. Ensure that the ingredients are submerge in the gravy. Stir to mix well and stew for 10 mins.
- Add in abalone and stew for another 6 mins. Set aside the abalone.
- Turn off the fire, add in black moss and let it heat up for 1 min. Set aside.
- Remove the remaining ingredients from the gravy. Set aside and let cool.
- Add in wolfberries and corn starch mixture to thicken it. Adjust the taste with salt and sugar as desired. Turn off the fire and cover the lid.
Assemble the beancurd pocket
- Once the ingredients have fully cooled down, assemble the ingredients into the Japanese beancurd skin in the following sequence:
- Carrot to form the base, roast pork, mushroom, dried oyster and abalone. Trim the ingredients as required so that it can fit nicely in the beancurb pockets.
- Arrange it on a heatproof plate and steam for 5 mins.
Assemble and serve hot
- Arrange the pockets around the plate and broccoli florets in the middle.
- Pour the warm gravy over the dish.
- Serve warm.