Prosperity Pen Cai
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Prosperity Pen Cai

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Level

easy

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Cooking

5 min

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Preparation

60 min

Ingredients

Servings

4
Abalone
canned
8 pieces
Pacific Clams
canned
8 pieces
Dried Scallops
or conpoy, reconstituted
8
Pork Balls
or fish balls
8 pieces
Prawns
cooked
8
Broccoli Florets
blanched
8
Black Fungus
blanched
8
Shiitake Mushroom
soaked and blanched
8
Dried Beancurd
or taupok
8 slices
Baby Napa Cabbage
cut into 2 and blanched
1
Spring Onion
for garnish
Sauce
Cooking Oil
3 tbsp
Garlic
minced
8 cloves
Chicken Concentrated Seasoning
or as needed
13 cup
All-In-One Seasoning
1 tbsp
Sesame Oil
1 tbsp
Corn Starch Mixture
5 tablespoons of corn starch to 1 tablespoon of water
Light Soy Sauce
to taste
Dark Soy Sauce
to taste
Shao Xing Wine
optional
2 tbsp
Water
or as needed
500 ml

How to cook

Prepare the ingredients

  • In a flat bottom cookware such as a wok/casserole/clay pot, assemble the Napa cabbage at the bottom.
  • Layer the abalone, Pacific clams, scallops, pork or fish balls, prawns, broccoli florets, black fungus, shiitake mushroom and dried beancurd on top.

Prepare the sauce

  • Sauté the garlic with cooking oil until nicely browned.
  • Add in the chicken concentrated seasoning, All-In-One seasoning, sesame oil, Shao Xing wine (optional) and water then allow to simmer.
  • Adjust the sauce to taste by adding in light soy sauce and dark soy sauce.
  • When the liquid comes to a boil, add in the corn starch mixture to thicken the sauce.

Start cooking

  • Pour the prepared sauce over the arranged ingredients.
  • Simmer the casserole with the cover on for about 5 minutes.
  • Garnish and serve.
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