Braised Mushrooms with Abalone
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I’m still on my Chinese New Year recipes posting spree with the holiday just peeping around the corner. Many people like to buy canned abalone during this season as it’s a sign of auspiciousness (“年年包有余”), and also because ’tis the season to indulge in luxurious food.
See Also: Pen Cai (盆菜) Recipe
You can see canned abalones flying off the shelves these few weeks and various promotions enticing shoppers to part with their money. A can of abalone (usually containing 1 1/2 abalone) can easily set one back by S$30 to S$80 (on average), depending on the grade and size of the abalone. This is a recipe for serving canned abalone in a simple braising sauce with simmered Chinese mushrooms.
In fact, I rationed a can of abalone to make 3 dishes (abalone chicken congee, fish maw soup and this dish) to stretch my dollar since I’m only cooking for two. This is so far my favourite way of using canned abalone. The individual plating (first photo) reminds me of the serving style at Chinese restaurants, while the communal plating (above) is more ideal for sharing among more people. The ones from restaurants are typically using dried abalone (serving one small whole abalone per plate) and take hours (possibly days) of simmering to cook the abalone until tender. My sliced abalone from the can is a cheap and short-cut way of recreating this expensive Chinese restaurant dish.
I haven’t had abalone for a while and this is my favorite way to eat abalone…nicely presented…by the way, happy chinese new year :-)
Gong Xi Fa Cai, Wiffy!! Here’s to the best in the Year of the Rabbit for you and your loved ones. :)
David, Celine, Erica & Arianna
This is s delicious meal. :)
I love abalone and your really look good!! Gong Xi Fa Cai Wiffy!!
A wonderful dsh…so sleek and simple…
i loove this! i had abolone at Joel Robuchon’s Yoshi Japanese restaurant in Monaco two years ago, and it blew my mind! It was so amazing and like nothing I’d had before. Your dish is so nicely presented…
If I don’t finish up the whole can of abalone, how can I keep them for next round? And how long can I keep them?
how long do I have to boil if I put a whole baby abalone in the broth? thanks
Personally, I will just scald them in hot broth for about a minute, just to warm through, if they are canned ones.
May i know if i were to cook using frozen abalone n frozen scallops, can I use this recipe? Will the frozen one turn tender?
I’ve not cooked with frozen abalone before so I’m not sure about the cooking time. For frozen scallops, sure you can use those, though I prefer the dried ones for braising. You can go ahead and experiment what works for you.
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