Braised Fresh Abalone & Mushrooms

Ingredients: 

6 Dried Scallops, pre-soaked

12 Dried Shitake Mushrooms, pre-soaked
1 pack of Frozen Fresh Abalone (8pcs)
1/2 tablespoon Oyster Sauce
1 tablespoon of Dark Soya Sauce
1 tablespoon Chinese Cooking Wine
Chicken Stock
5-6 pieces of rock sugar
Cornstarch

Method: 

1. Drain the water from dried scallops, mushrooms sieve and set aside the water for later use.

2. Place the scallops, shitake mushrooms, and abalone into the thermal pot

3. Add in the water used to soak the scallops and mushrooms into the pot.

4. Add chinese cooking wine and sufficient chicken stock to cover the ingredients.

5. Bring to boil for about 10mins and keep into the outer pot.

6. 8hours later or just before serving, add the dark soya sauce and rock sugar and simmer for another 10-15mins.

7. Remove and plate the scallops, mushrooms and abalone.

8. Bring the sauce to boil, and add in the cornstarch to thicken the sauce.

9. Remove and pour the sauce over the ingredients.

Baked crabsticks

Baked crabsticks

Method:

1) roll out the crabsticks and tear into strips. 

2) lay it out flat on kitchen towels and air dry. Alternative methods, place under direct fan to blow dry to speed up drying.

Or place them into the fridge uncovered overnight. 

3) preheat the oven at 180 degrees.

4) Place the crabsticks flat across baking tray on baking paper. Bake at 180 degrees for 10mins

5) flip the crabsticks and bake at 180 degrees for another 7mins. 

6) leave it to cool before storing in an airtight container.