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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm