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Braised Mushrooms with Abalone

   

Braised Mushrooms with Abalone Recipe

Check Out: Pen Cai Recipe

I’m still on my Chinese New Year recipes posting spree with the holiday just peeping around the corner. Many people like to buy canned abalone during this season as it’s a sign of auspiciousness (“年年包有余”), and also because ’tis the season to indulge in luxurious food. You can see canned abalones flying off the shelves these few weeks and various promotions enticing shoppers to part with their money. A can of abalone (usually containing 1 1/2 abalone) can easily set one back by S$30 to S$80 (on average), depending on the grade and size of the abalone. This is a recipe for serving canned abalone in a simple braising sauce with simmered Chinese mushrooms.

Braised Mushrooms with Abalone Recipe

In fact, I rationed a can of abalone to make 3 dishes (abalone chicken congee, fish maw soup and this dish) to stretch my dollar since I’m only cooking for two. This is so far my favourite way of using canned abalone. The individual plating (first photo) reminds me of the serving style at Chinese restaurants, while the communal plating (above) is more ideal for sharing among more people. The ones from restaurants are typically using dried abalone (serving one small whole abalone per plate) and take hours (possibly days) of simmering to cook the abalone until tender. My sliced abalone from the can is a cheap and short-cut way of recreating this expensive Chinese restaurant dish.

                                           

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30 Responses to “Braised Mushrooms with Abalone”

  1. Juliana — February 3, 2011 @ 11:26 am

    I haven’t had abalone for a while and this is my favorite way to eat abalone…nicely presented…by the way, happy chinese new year :-)

    Reply

  2. celine — February 3, 2011 @ 12:17 pm

    Gong Xi Fa Cai, Wiffy!! Here’s to the best in the Year of the Rabbit for you and your loved ones. :)

    xoxo,
    David, Celine, Erica & Arianna

    Reply

  3. Little Inbox — February 3, 2011 @ 1:51 pm

    Happy CNY!
    This is s delicious meal. :)

    Reply

  4. myasiankitchen — February 3, 2011 @ 2:41 pm

    I love abalone and your really look good!! Gong Xi Fa Cai Wiffy!!

    Reply

  5. norma — February 17, 2011 @ 12:23 am

    A wonderful dsh…so sleek and simple…

    Reply

  6. Bren — February 17, 2011 @ 7:57 am

    i loove this! i had abolone at Joel Robuchon’s Yoshi Japanese restaurant in Monaco two years ago, and it blew my mind! It was so amazing and like nothing I’d had before. Your dish is so nicely presented…

    Reply

  7. KittyV — May 23, 2013 @ 4:28 pm

    If I don’t finish up the whole can of abalone, how can I keep them for next round? And how long can I keep them?

    Reply