Pen Cai (盆菜)
Layering Pen Cai
In Pen Cai, the ingredients at the bottom are those which can absorb the sauce well, such as cabbage, daikon and beancurd skin. The expensive and luxury ingredients such as scallops, mushrooms and abalone are usually on top making it a grand looking dish fitting a royal celebration.
Layer 1: Napa cabbage
Layer 2: Tau kee
Layer 3: Daikon (white radish)
Layer 4: Tau kwa & siu yok
Layer 5: Fish maw (3/4 of it)
Layer 6: Fat choy, scallops, mushrooms & remaining fish maw. Add gravy until just before the top layer. Cover with lid and simmer for 10 minutes.
Layer 7: Top with the remaining ingredients (broccoli, abalone, prawns, carrots, roast duck).
Layer 8: Bring remaining sauce to a simmer, and while the sauce is still bubbling, pour over the ingredients until filled to the brim. Ready!!!
Page 1: Intro to Pen Cai | Page 2: Recipe for Pen Cai | Page 3: Layering Pen Cai
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