Pun Choy (Big Bowl Feast)

Pun Choy (Big Bowl Feast)

Ingredients A:

1 can baby abalone (drained)

5 pcs dried scallops (use butcher string to tie around each dried scallop and soaked overnight)

100g fresh shiitake mushroom (discard the stems)

1 x 580g Chinese cabbage (cut into big pieces)

2 cloves garlic (peeled and chopped)

1 cup water (using the soaking dried scallop water plus additional water to top up to 1 cup)

1 tbsp concentrated chicken stock

¼ tsp salt

¼ tsp sugar

2 tbsp cooking oil

Ingredients B:

5 pcs dried oyster (soaked until soften)

1 pc x 125g soaked sea cucumber (cut into pieces)

50g deep-fried fish maw (soaked until soften)

25g dried Chinese mushroom (soaked until soften)

4 cloves garlic (peeled and sliced)

1-inch young ginger (sliced)

1 stalk spring onion (sectioned)

2 cups water (using the soaked mushroom water plus additional water to top up to 2 cups)

1 tbsp concentrated chicken stock

1 tbsp Chinese cooking wine

1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

¼ tsp ground white pepper

½ tsp sesame oil

2 tbsp cooking oil

1 tsp corn starch mixed with 2 tsp water

Ingredients C:

8 pcs (250g) large prawns (trimmed)

3 tbsp cooking oil

Ingredients D:

1 no broccoli (cut into floret)

8 slices carrot (cut into flower design)

Preparation Instructions:

Ingredients A:

  1. Heat up a wok with 2 tbsp of cooking oil, saute the chopped garlic until fragrant.
  2. Add in water, soaked dried scallops, concentrated chicken stock, sugar and salt. Bring to a boil. Turn heat to low and simmer for 15 minutes.
  3. Add in Chinese cabbage and fresh shiitake mushroom. Stir to combine and continue to simmer until the Chinese cabbage become tender crisp.
  4. Add in drained baby abalone. Bring to a boil. Dish out and set aside.

Ingredients B:

  1. Bring some water to a boil. Add in fish maw to remove the excessive oil. Remove, rinse with water, squeeze dry and set aside.
  2. Heat up a wok with 2 tbsp of cooking oil, saute the sliced garlic, ginger and spring onion until fragrant.
  3. Add in fish maw, sea cucumber, dried oyster and Chinese mushroom, constantly stir-fry on high heat until fragrant.
  4. Add in water, concentrated chicken stock, Chinese cooking wine, vegetarian oyster sauce, light soy sauce, dark soy sauce, ground white pepper and sesame oil and bring to a boil.
  5. Turn heat to low and continue to simmer until the liquid become half.
  6. Thicken with corn starch solution. Dish out and set aside.

Ingredients C:

  1. Heat up a pan with 3 tbsp of cooking oil. Pan-fried the prawns until turn pink. Dish out and set aside.

Ingredients D:

  1. Bring some water to a boil. Quick blanched the broccoli floret and carrot slices until tender crisp. Remove, rinse with cold water, drained and set aside.

To assemble:

  1. Place a 9 ¾” round deep bowl on the table, arrange the Chinese cabbage neatly at the bottom.
  2. Arrange the remaining ingredients: fish maw, sea cucumber, dried scallops, Chinese mushroom and fresh shiitake mushroom, baby abalone and prawns on grouping basis neatly on top.
  3. Garnish with the broccoli floret and carrot slices.
  4. Serve and Enjoy!

 

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