Chinese New Year Pen Cai
January 29, 2016
Hey guys, today we have a special treat of ‘abundance’ for the festive season!
Pen Cai, also known as ‘poon choy’ is a braised treasure pot of goodness, for an unmatched flavor and fragrance! This dish is normally filed to the brim with layers and layers of premium seafood and meats for that thick braised taste, so what’s not to like about this?
In our recipe, we use tau kee, fish maw, pork belly,dried scallops and braised abalone, to name a few of the ingredients in this prosperous mix. You can try choosing your favourite items that everyone love and create your own version too!
So try this and welcome richness, joy, and bond together with your loved ones for the coming reunion dinner!
Get your pen cai seafood items from our friends at dishthefish.com.sg for this CNY!
Ingredients
Adjust Servings
| 300g daikon | |
| 150g fried yam | |
| 150g chinese cabbage | |
| 80g fried tau kee | |
| 80g fish maw (soaked with hot water) | |
| 8chinese mushrooms (soaked with hot water) | |
| ½pack of fat choy (soaked with hot water) | |
| 8medium dried scallops (soaked with hot water) | |
| 1roast duck drumstick | |
| 2roast chicken drumsticks | |
| 200g roast pork belly | |
| ½pack of fried pig’s tendons (soaked with hot water) | |
| 8braised abalones | |
| 1litre chicken stock | |
| 300ml braised abalone stock (from our braised abalone video) | |
| 2tbsp oyster sauce | |
| 300ml water. | |
| 2tbsp hua tiao wine | |
| 5 prawns | |
| 10 scallops |
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