Skip to main content
logo
Food Advertising by

Seafood Poon Choi ~ 海鲜盆菜


Poon Choi (盆菜) or 'Big Bowl feast'  is traditionally a Chinese New Year dish and it signifies an abundance of wealth and prosperity.  The choice of ingredients are your own preference and here I have prepared a seafood poon choi with nine ingredients.  The dish should be eaten layer by layer from the top to the bottom and not just dig up the whole pot from the bottom.. As this is my first attempt preparing this dish, I made a small portion on the 15th day or the last day of  CNY, which is Chap Goh Mey.  Having this dish in a Chinese restaurant is pretty expensive especially during the Chinese New Year period and preparing it youself is definitely more economical and moreover you get to eat what you like to eat.  For more information on Poon Choi, take a look at  'Wikipedia'.

Layering the Poon Choi







Seafood Poon Choi  ~   海鲜盆菜

Ingredients

  • 1 small Napa Cabbage
  • 1 can of abalone
  • 2 dried fish bladder
  • 4 big shitake mushrooms
  • 6 dried oysters
  • 6 dried scallops
  • 6 big prawns
  • Pacific clams
  • Broccoli
  • Shaoxing wine, oyster sauce, light and dark soya sauce, cornstarch, some ginger and garlic
  • sugar and salt to taste
Method
  1. Soak the mushrooms for a few hours or overnight, till soft.  Cut off the stem, set aside.
  2. Soak the dried oysters for about 20 mins.  Soak the dried scallops for about 10 mins.
  3. To rehydrate the dried fish bladder boil them with a piece of ginger for about 10 mins.  Do not open the lid, let them soak for about 2 hours.  Rinse, squeeze out the water and cut into bite size.
  4. In a wok, add some oil, garlic and ginger, stir fry the mushrooms, add in the oysters and fish bladder.  Add some water and bring to the boil, dish out the fish bladder, but leave the mushrooms and oysters, add in the dried scallops.  Dish out the oysters and dried scallops.  Once the mushrooms are soft, add in the Shaoxing wine, oyster sauce, light and dark soya sauce.  Then return the fish bladder, oysters and scallops to the wok to infuse with the sauce.  Toss in the pacific clams and abalone.  (Keep the brine of the abalone and pacific clams to make the broth later).
  5. Wash  and snip off the prawn heads and trim off the legs.  Season with some salt, sugar and Shaoxing wine for a while before steaming them.  Retain the juice if any.
  6. In a pot of boiling water, add some oil, blanch the broccoli for about a minute, dish out.  Then blanch the napa cabbage a little longer, dish out.  Do not discard the water.
  7. Cook the broth with the brine, and some water from the blanched vegetables, add in some oyster sauce and test for taste.  Add in some cornstarch mixture to thicken the broth to preferred consistency, add salt and sugar to taste.
  8. Then layer the pot with some napa cabbage, followed by the fish bladder and assemble the top layer to your liking.
  9. Pour in the broth, cover the pot and let it simmer for about 10 mins. on medium low heat.
  10. Serve.


Comments

  1. This looks good :-) Esp. those giant prawns!

    ReplyDelete
    Replies
    1. Thank you, Angie. Yes I love those big prawns too!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo