BRAISED SEAFOOD

Braised Seafood

This is an elaborate seafood dish,
not to be missed, especially during celebrations and festive seasons.
It was my late mom's favourite.

There is a variety of seafood used.
Many of these need tedious preparation.
Luckily all these can be prepared well ahead of time.

Sea Cucumber - takes 3-4 days to prepare

1. pour boiling water over the sea cucumber and soak overnight

2. next day, change the water & bring it to a boil, leave to cool

3. need to repeat (2) until the sea cucumber is soft enough to slit open

4. slit open the sea cucumber & clean the inside

5. boil in clean water again, cover & leave to cool

6. repeat (5) until the texture is right for cooking

7. once done, freeze the sea cucumber until required

Chinese Mushroom - 1 day ahead

1. soak the mushroom overnight

2. next day, drain and cut away the stems

3. add clean water to boil or steam until soft

Dried Scallop - 1 day

1. clean & steam the scallop with water until soft

2. freeze in its water

Fish Maw (I used fried ones) - prepare the same day

1. soak in hot water to soften

2. cut into bite size

Roast Pork

used for added flavour & fats (makes the mushroom soft & smooth)

Chicken Broth

Canned Abalone

1. open when ready to serve

2. keep the water & slice the abalone, or cut into cubes

3. no cooking required as cooking will toughen it

To bring together:

1. in a claypot, heat up a little oil

2. fry some whole cloves of garlic & few slices of ginger

3. add a few pieces of roast pork to fry

4. add the rest of the ingredients

5. pour in chicken broth, and bring to a boil

6. add abalone water from the can

7. taste & adjust the flavour with oyster sauce & dark soya sauce

8. if your prefer thick soup, add some corn flour mix with water to thicken

9. mix in the sliced or cut abalone to serve