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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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32 Responses to “Braised Mushrooms with Abalone”

  1. The Sudden Cook — February 1, 2011 @ 9:41 am

    Thanks for your sweet comment! I hope to be able to prepare a great CNY meal one day. Your posts are priceless!

    Reply

  2. MaryMoh — February 1, 2011 @ 6:18 pm

    This is a very auspicious and expensive dish…love it.

    Reply

  3. wyyv — February 1, 2011 @ 9:06 pm

    Wow.. Abalone, nice :)

    Reply

  4. blackbookkitchendiaries — February 2, 2011 @ 3:43 am

    this is a very lovely dish.. i love this so much.. can you also add sea cucumber and fresh beancurd skin to it as well?

    Reply

  5. Lacey @ dishfolio — February 2, 2011 @ 11:36 am

    Wow, this dish looks great! We’d love for you to share your recipes and photos with us at dishfolio.com!

    Reply

  6. jo — February 2, 2011 @ 12:18 pm

    Wiffy, an excellent dish for CNY. Wishing you and your family a Happy Lunar Year of the Rabbit.

    Reply

  7. Jess @ Bakericious — February 2, 2011 @ 1:44 pm

    oh I love this dish, looks so delicious. Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!

    Reply

  8. Shirley@kokken69 — February 2, 2011 @ 8:59 pm

    This is definitely a very CNY dish! Gong Hei Fatt Choy to you!

    Reply

  9. Small Small Baker — February 2, 2011 @ 10:10 pm

    Happy Rabbit Year to you! Gong Xi Fa Cai! :)

    Reply

  10. Gertrude — February 2, 2011 @ 10:36 pm

    This dish is a must on our family table every year. Wishing you and your family Gong Xi Fa Cai. May the year of Rabbit brings you health, wealth, happiness and peace.

    Reply