Noob Cook Recipes



What's
New
Sambal Okra Stir-fry Recipe Beef Bulgogi Recipe Multigrain Rice Recipe Ssamjang Recipe Lady Finger with Sambal Belacan Dip Recipe Summer Rolls Recipe

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.

                                           

Leave a Comment





32 Responses to “Braised Mushrooms with Abalone”

1 2 3
  1. Woolly — January 31, 2011 @ 1:04 pm

    How did u make it so thinly sliced? My butter fingers always have difficulty slicing the slippery and thick abalone.

    Reply

    • wiffy replied: — January 31st, 2011 @ 2:57 pm

      I don’t find them particularly thin. Maybe my knife was sharp hehe :p

      Reply

  2. Cathy ng — January 31, 2011 @ 5:46 pm

    I love this dish ;)

    Reply

  3. daphne — January 31, 2011 @ 10:47 pm

    drooll.. i love how u did it with dried scallops as well. u r right, it is much economical to have this treat at home..and certainly it’s “Sweeter” when u make it yourself!

    Reply

  4. Marysol — January 31, 2011 @ 11:17 pm

    Luxurious was the first thought that came to mind when I saw this dish.
    And it’s interesting, but I’m almost drooling over a dish I’ve never tried before. It’s possible my reaction may have something to do with your photography :)

    Reply

  5. Little Corner of Mine — January 31, 2011 @ 11:57 pm

    Yum, what a great CNY dish.

    Reply

  6. tigerfish — February 1, 2011 @ 2:47 am

    I also have a can of abalone – planning to just slice it thin, then top over chicken congee. Canned abalone has not much flavor – so your sauce is critical in bringing out the entire flavor of the dish.

    Reply

  7. pigpigscorner — February 1, 2011 @ 5:25 am

    I like to eat it this way too!

    Reply

  8. Xiaolu — February 1, 2011 @ 6:59 am

    I seriously love braised mushrooms with Asian greens. And it’s one of those dishes that tend to be decent even at so-so Chinese restaurants. This, on the other hand, is at the opposite end of the spectrum. The mushrooms look so flavorful and succulent. Can you please send some over? 8)

    Reply

  9. masterofboots — February 1, 2011 @ 8:23 am

    hey where did you get your dried scallops from? I been wanting to get those really good big ones that are very sweet.

    Reply

    • wiffy replied: — February 1st, 2011 @ 11:32 am

      My sis bought them for me from Hong Kong – yes they are really big and premium. I’m not sure where to buy big ones here :p

      Reply

  10. mochachocolatarita — February 1, 2011 @ 9:23 am

    heheh this CNY I will cook something Indonesian…weird eh?

    Reply

    • wiffy replied: — February 1st, 2011 @ 11:33 am

      I’m thinking of doing Japanese and western too :p

      Reply

1 2 3