Pen Cai

1h 30 mins

easy

6 - 8 pax

Pen Cai, also known as ‘poon choy or poon choi’ is a braised treasure pot of goodies with an unmatched flavor and fragrance! This dish is normally filled to the brim with layers and layers of premium seafood and meats for that intense umami flavour, so what’s not to like about this?
In Singapore, it is often eaten on the night of the reunion dinner where families indulge in this pot of ‘treasure’. It is always an exciting experience as we uncover the different layers of delicacies in the pot. So try this recipe and welcome richness, joy, and abundance together with your loved ones this coming chinese new year!

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Ingredients

Adjust Servings
400g Fish Maw (cut into bite sized pieces)
230g Pre-soaked sea cucumbers
2cans Lee Kum Kee Abalone in Premium Oyster Sauce (reserve sauce for later use)
8pieces Dried scallops (pre-soak & reserve stock for later use )
8pieces Dried mushrooms (pre-soak & reserve stock for later use)
8pieces Japanese scallops
8pieces of Prawns
600g Medium sized Lobster
420g Pacific Clams
500g Roasted Pork 
500g Roasted Duck 
400g Carrots (cut into big chunks)
430g Broccoli (cut into bite sized pieces)
460g Chinese cabbage (cut into big chunks)
500g Yam (cut into big chunks)
Seasonings:
1tbsp Lee Kum Kee Minced Garlic
½tbsp Lee Kum Kee Minced Ginger
2½ tbsp Lee Kum Kee Abalone Sauce
2tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
1tbsp Lee Kum Kee Pure Sesame Oil

Directions

1.

In a pot, stir fry LKK garlic and ginger till fragrant, pour in all reserve stock from the pre-soak dried goods and stock from LKK abalone,  mix in LKK, abalone sauce, LKK seasoned soy sauce for seafood and sesame oil, stir well to combine.
Mark as complete
2.

Add in sea cucumbers & mushrooms and stew over low heat for 45 minutes.
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3.

Add in carrots & yam and continue to stew for 10 minutes.
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4.

Quick blanch broccoli and chinese cabbage over boiling water, drain and dry. Set aside.
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5.

Quick blanch prawns and lobster over boiling water, drain and set aside.
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6.

Assemble claypot base with Chinese cabbage.
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7.

Drain and transfer all ingredients from the stew pan into the claypot.
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8.

Assemble Prawns, Lobster, Japanese Scallops, Pacific clams, roasted pork, roasted duck, broccoli and LKK abalone into the claypot.
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9.

Depending on the size of your claypot, transfer stock from stew pan to claypot until it covers ¾ of it. Cover the claypot.
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10.

Gentle stew over low heat for another 20 minutes.
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