Puay Leng with Premium Australian Abalone

Ingredients:

One kilo Puay Leng (Chinese Spinach)

One can New Zealand Superior Abalone

One cup fresh Cranberries

1 tablespoon minced garlic

Premium Oyster Sauce

Abalone Sauce

Home prepared concentrated Chicken Stock

Sesame oil

Method:

Soak and wash Puay Leng (Chinese Spinach).

Remove leaves from the stalks. Drain and leave in the colander.

Open the can of Abalone and discard the tin water.

Leave the refrigerated cranberries to room temperature.

Add a tablespoon of cooking oil into the frying pan and fry the minced garlic till fragrant.

Add the Puay Leng into the pan.

Include the premium oyster sauce, sesame oil and few tablespoons of home prepared concentrated chicken stock and mix well.

Leave it to cook for few minutes until the Puay Leng turned soft but not mashy.

Scoop and place the cooked vegetable in a serving dish.

Transfer the whole  abalone into the same pan and pan fry for 2 to 3 minutes.

Add abalone sauce and a pinch of coarse sugar for flavour.

Leave the wholesome abalone to simmer in the gravy for a couple of minutes.

Taste and adjust the seasoning according to your taste bud.

Arrange the abalone slices on top of the Puay Lee.

Add the cranberries around the abalone slices and serve immediately.

Instead of adding wolfberries, I have added cranberries.

This unique combination has added more flavour to the dish.

Before serving,  divide the abalone into slices.

If you have sufficient gravy, just drizzle over the abalone slices.

Recommendation:

Here are more abalone recipes to consider.

https://flofoodventure.wordpress.com/category/abalone-dishes/

Premium Abalone with Ee Fu Noodles

Introduction:

Aside from tossing Yu Sheng (Raw Fish) on the seventh day of the Chinese New Year also known as “Everyone’s Birthday,”  it’s often a day  to eat noodles, which symbolized longevity.

Ingredients:

One can whole Abalone

One packet Ee Fu Noodles

Two stalks Chinese leeks (shredded)

Six pieces dried Shiitake Mushrooms (soaked and sliced thinly)

1 large carrot (shredded)

2 tablespoons minced garlic

2 tablespoons Premium Oyster sauce

1 tablespoon Abalone Sauce

1 teaspoon coarse sugar

1 tablespoon Sesame Oil

Method:

Cut the abalone into slices and set aside. Discard the can water.

In a wok, add some cooking oil and fry the minced garlic till fragrant.

Add the sliced Shiitake mushrooms and carrots and stir well.

After five minutes, add the Ee fu noodles and break them into smaller portion and fry together with the ingredients.

Add two bowls of home prepared chicken stock to soften the noodles.

After five minutes, add the seasoning and mix thoroughly.

Finally, add the shredded Chinese leeks and cook for another 3 minutes.

Taste the noodles and adjust the flavour to your own likeness.

In a clean pan, add a teaspoon of cooking oil, minced garlic  and fry the abalone slices for 2 to 3 minutes.

Add the oyster sauce, a little bit of sugar and sesame oil.

Do not overcook the abalone slices otherwise it will turn rubbery.

Add one tablespoon of Abalone Sauce for more flavourful taste.

Serve the Ee Fu noodles into individual plate and add a few pieces of the abalone to go along with the noodles.

Simple dish with flavourful sauce mixture.

Cooking is about combination of ingredients and sauces.

Recommendation:

For more dishes on noodles, check out here.

https://flofoodventure.wordpress.com/category/recipe-by-category-noodles/

Baby Abalone with Napa Cabbage Topped with Tobiko

Introduction:

This leafy vegetable of cabbage family is incredibly rich in antioxidants, Vitamin C and carotene.

The plant grows to oblong shaped head consisting of tightly arranged crinkly, thick, light green leaves with white prominent veins with its innermost layer leaves feature light yellow colour.

Sweet, crunchy Napa Cabbage is one of the most sought after ingredients in the Oriental cuisine.

1 can Baby Abalone (10 pieces)

1 packet fresh Tobiko (Japanese flying fish roe)

3 tablespoons Abalone Sauce

1 tablespoon Sesame Oil

1 teaspoon Coarse Sugar

Method:

Remove each Napa cabbage leaf, trimmed, wash and set aside.

Remove the baby abalone from the can and discard the water and set aside.

Heat wok with some cooking oil and add one tablespoon minced garlic and fry till fragrant.

Add the Napa cabbage and stir fry with some home prepared chicken stock.

Leave it to simmer for a short while.

Add the Abalone sauce and sugar and mix well.

With a pair of chopsticks, remove the cooked Napa cabbage and place each leaf neatly on a serving plate.

Add sesame oil  and the baby abalone into the gravy and cook briefly about 2 to 3 minutes.

Scoop the baby abalone individual and place them in the middle of the serving plate.

Add the gravy alongside the baby abalone and the cooked Napa cabbage.

With a teaspoon, scoop about one to two teaspoons of Tobiko and place them on each baby abalone.

Serve while the dish is hot.

Recommendation:

Check out here for another baby abalone dish served during Chinese New Year.

https://flofoodventure.wordpress.com/2014/10/18/wholesome-baby-abalone-served-with-puay-leng-chinese-spinach/

 

 

Abalone Porridge with Fresh Cuttlefish Strips

 

Ingredients:

1 large canned Abalone

1 small piece pre-soaked cuttlefish

Home made chicken broth

Few stalks of chopped scallions

Thinly sliced young ginger roots

Fried shallots

Method:

Rinse uncooked rice a few times.

Soak rice with some sea salt and a teaspoon of cooking oil for about an hour prior to cooking.

In a sauce pot, add  water  and bring the rice to boil over medium low fire until it turned in porridge.

The duration of cooking the porridge would vary depending on the preferred texture.

Scoop the white porridge into a new pot and add chicken broth and bring to a boil.

Include the thinly sliced cuttlefish to cook together with the porridge.

Stir the porridge and add superior light soy sauce, sesame oil and a sprinkle of salt.

Parboiled the canned abalone for a few minutes in a wok.

When cool, sliced the abalone and set aside.

Do not overcook the abalone otherwise it will turned rubbery.

Assemble a bowl, transfer the cooked porridge and cuttlefish and add a few slices of the abalone over the porridge.

Garnished with chopped scallions, thinly sliced young ginger roots and some fried shallots.

Serve hot.

2014-10-23-12-06-51_deco

Close View of the porridge

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Recommendation:

Here are more ideas of preparing different types of  porridge using different types of ingredients.

For recipe click:

https://flofoodventure.wordpress.com/category/nutritious-porridge/

Abalone served with Ee Fu Noodles

Ingredients:

1 can New Zealand Superior Abalone

3 packets (6 dried mounds Ee Fu Noodles)
2 packets of Enoki Mushrooms (trimmed)
1 packet of Yellow Chives (trimmed)
2 tablespoons of minced garlic
3 tablespoons of cooking oil
1 tablespoon of Chee Seng pure white sesame oil

Braising Sauce (Mix Together)

2 tablespoons Superior Oyster Sauce
Quarter teaspoon of Superior Dark Soy Sauce for colour
Quarter teaspoon of sugar
Half Tablespoon of Chinese cooking wine Hua Tiao Chiew
Dash of white pepper
1 cup water

Method:

In a non-stick wok, heat cooking oil and Chee Seng pure white sesame oil.
When it is very hot, add in minced garlic and fry briefly before adding the lengthwise yellow chives and enoki mushrooms. Stir fry for another 2 minutes.
Add braising sauce and allow to simmer for 2 minutes.
Maintain the medium high heat throughout.
Submerge the Ee-Fu noodles in the braising sauce as much as possible.
Cover with the lid and let the noodles stew in the sauce for 3 minutes.
Open lid and check for doneness.
There sure be minimal braising sauce when the dish is done.
If you overcook the noodles will become soggy.
Dish up on serving plate and garnish with cilantro leaves.

I have added one big piece of Abalone to be served with the Ee-Fu Noodles.

You can cut the abalone into thin slices and pan fry for 2 to 3 minutes and topped with the Ee Fu noodles.

For more of abalone dishes click here:

https://flofoodventure.wordpress.com/2014/02/05/puay-leng-chinese-sharp-spinach-with-abalone-in-superior-broth/

Wholesome Baby Abalone served with Puay Leng (Chinese Spinach)

Ingredients:

1 can whole baby abalone

2 tablespoons minced garlic

Half kilo Puay Leng (Chinese Spinach) wash and cut into 3 inches length

1 tablespoon of Premium Oyster Sauce

1 teaspoon Chinese Cooking wine (Hua Tiao Chiew)

Method:

Slice the whole abalone thinly or served as a whole if you are using the baby abalone.
Add cooking oil to a pot of boiling water.
Blanch the Puay Leng (Chinese Spinach) in boiling water with a little cooking oil and pinch of sea salt for about 2 to 3 minutes.
Remove from heat and drain onto a sieve. Press the vegetables lightly with a ladle to drain the excess water . Transfer to a serving plate.
In a wok stir fry the minced garlic till fragrant.
Add the abalone slices and give a quick stir.
Do not overcook the abalone slices or else it would turn rubbery.
Add the premium oyster sauce and Chinese Cooking wine over the abalone slices.
Transfer the cooked abalone slices and place them on top of the Puay Leng (Chinese spinach) and serve hot.

Stir fry Puay Leng with baby abalones

Recipe published:

Click:http://sg.openrice.com/recipe/detail.htm?recipeid=479

Puay Leng (Chinese Sharp Spinach) with Abalone in Superior Broth

Puay Leng (Chinese Sharp Spinach) with Abalone in Superior Broth

Close-Up of the Dish
Close-Up of the Dish

Ingredients:

1 can abalone
2 tablespoons of minced garlic
1 tablespoon of wolfberries (soaked for 10 minutes)
Half kilo of Puay Leng (Chinese Spinach) wash and cut into 3 inches length
1 tablespoons of Premium Oyster Sauce
1 teaspoon of Chinese Cooking Wine (Hua Tiao Chiew)
2 bowls of concentrated home made chicken broth

Method:

Slice the whole abalone thinly.
Add cooking oil to a pot of boiling water.
Blanch the Puay Leng (Chinese Spinach) in boiling water with a little cooking oil and pinch of sea salt for about 2 to 3 minutes.
Remove from heat and drain onto a sieve. Press the vegetables lightly with a ladle to drain the excess water . Transfer to a serving plate.
In a wok stir fry the minced garlic till fragrant.
Add the abalone slices and give a quick stir.
Do not overcook the abalone slices or else it would turn rubbery.
Add the premium oyster sauce and Chinese Cooking wine over the abalone slices.
Transfer the cooked abalone slices and place them on top of the Puay Leng (Chinese sharp spinach).
Serve hot.

Notes:

In Chinese the vegetable “Puay Leng” literally means “Fly Dragon”.
The Chinese believe that eating “Puay Leng” will make them strong like a dragon.
Also for health benefits, this Chinese Spinach is rich in beta carotene, calcium and iron.
I have also added wolfberries to this dish.
Wolfberries contain antioxidants.
They can also provide health benefits against macular degeneration that is associated to blindness due to ageing. Rich in carotenoid is known also to improve the functions of the retina.