Skip to main content
logo
Food Advertising by

Steamed Mini Abalone ~ 蒸小鲍鱼

Today is the Seventh Day of Lunar New Year which is traditionally referred to as 'Renri' or  ( 日 ) or human day, the birthday of mankind. So this is the day for everyone to celebrate their birthdays. I didn't prepare a big feast for the family and since I had some frozen mini abalones from Tesco, I attempted to steam them instead of cooking them in a soup. The tedious job is the cleaning of the abalones and also the shells but after that, preparing them for steaming is rather quick and easy. The result? Reaping the fruits of labour, these mini abalones are crunchy and yummy !








Steamed Mini Abalone  ~   蒸小鲍鱼

Ingredients

  • 6 mini abalones (frozen)
  • ginger, chopped or julienned
  • spring onions
  • light soya sauce
  • garlic oil
Method
  1. Thaw the frozen abalones.  Clean by brushing them with a toothbrush and salt.  Remove the abalone from its shell with a spoon.  Discard the entrails and trim off the sides.  Wash the abalone. Brush and clean the empty shells and boil them in hot water.
  2. Wash and pat dry the abalones as well as the shells.
  3. Place the abalones inside the shells.  Sprinkle on some ginger.  Steam under rapidly boiling water for 3 mins.  Remove from steamer.
  4. Garnish with some spring onions, light soya sauce and garlic oil.
  5. Serve immediately.


Comments

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

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 *****

Kuih Salat aka Seri muka ~ 沙拉糕

Kuih Salat aka Seri Muka is a decadent Peranakan Chinese or Nyonya kuih consisting of two layers.  The bottom layer is made of glutinous rice and coconut milk while the top layer is a layer of green coconut milk custard flavoured and coloured from the juice of the pandan leaves. Kuih Salat aka Seri muka ~  沙拉糕 (A)  Bottom layer 300 gm glutinous rice 100 ml coconut milk 100 ml water 1/2 tsp salt some Pandan (screwpine) leaves Blue pea flower (Bunga Telang) juice Method Wash the glutinous rice till water is clear.  Soak it for about 4 hours, preferably overnight which I did.  Next day, drain, wash and strain to get rid of excess water.   Line an 8 inch square pan with parchment paper and oil the sides.   Pour the rice into this pan. Mix the coconut milk with water and salt, then pour the mixture onto the rice.  Shake it a bit for even distribution.  The mixture should just cover the rice. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes. Remove the pan