Korean-style Steamed Abalones

Ingredients

6 abalones
3 walnuts
6 gingko nuts
2 cups green sweet peas
radish and parsley to garnish

Sauce

3 tbsp soy sauce
1-1/2 tbsp sugar
1 tbsp rice wine
3 cloves garlic
1 piece ginger
dash black pepper
1/8 tsp sesame oil
1/2 cup water

Method

  1. Clean the abalones and scald in boiling salted water.
  2. Remove the shells and entrails from the abalones. Score the insides at 1/4″ intervals crosswise and lengthwise.
  3. Soak the walnuts in hot water and peel off the inner skin using a toothpick.
  4. Fry the shelled gingko nuts with salt until the color becomes green. Rub off the skins.
  5. Boil the sauce ingredients in a pan, add the abalones and simmer.
  6. On a skewer, string the gingko nut, abalone and walnut alternately. Place the skewered food on the shell of the abalone.
  7. Boil the green peas in salted water and stir-fry lightly. Spread them on a plate and arrange the abalone in the shells on top.
  8. Garnish with the red radish and parsley before serving.

Source: Low-fat Korean Cooking


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Pork Ribs with Preserved Sour Prune

Ingredients

8 oz sweet and sour cut pork rib, cut into pieces
2 preserved sour prunes
2 tsp soy bean paste
1 tsp mashed garlic
1 red chili, diced (optional)

Marinade

2 tsp light soy sauce
pinch of ground white pepper
dash of sesame oil
1 tsp Chinese wine
1/2 tbsp cornstarch
1-1/4 tsp sugar
1 tbsp oil

Method

  1. Wash, remove stone of prune. Dice finely.
  2. Mix marinade ingredients with ribs. Set aside for 10 minutes.
  3. Mix marinated ribs with all other ingredients and place on a heat-proof plate. Steam on high heat for 12 minutes until cooked.

Source: Steam Cooking


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Egg White Bundles

Ingredients

1 piece tofu
20 g crab roe
10 egg whites
1 egg yolk
2 scallops
6 stalks Shanghai bok choy (cooked)
4 peeled shrimps
dash ground white pepper
180 g mashed shrimp meat
1 cup stock

Thickening Solution

1 tsp cornstarch
1 Tbsp water

Method

  1. Cut peeled shrimp and scallops into small dices.
  2. Beat egg whites and using a flat bottom frying pan, make six thin egg white crepes.
  3. Mix mashed shrimp meat with egg yolk, tofu and pepper to form filling.
  4. Place filling, and diced shrimp and scallops on egg white crepes. Wrap and form into bundles.
  5. Steam bundles for 5-7 minutes until cooked.
  6. Make a clear sauce using the stock and the thickening solution.
  7. Place the bundles and shanghai bok choy on a serving platter. Garnish the bundles with crab roe.
  8. Spoon sauce on top of the egg white bundles and serve hot.

Source: Great Chefs in Hong Kong


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Chinese-style Stuffed Whole Chicken

Ingredients

1 whole chicken, deboned
5 oz chestnuts
5 oz diced pork
5 oz diced ham
2 oz dried Chinese mushrooms, soaked in water until soft and diced
2 cooked salted duck egg yolks
cooked vegetables to garnish

Seasoning

1 tsp light soy sauce
1 tsp dark soy sauce
1/2 cup chicken stock
dash of sugar and sesame oil

Thickening Solution

2 tsp cornstarch
1 tbsp water

Method

  1. Deep fry chicken in oil until golden brown. Remove and drain.
  2. Make the filling. Heat 1 tbsp oil in a wok. Stir-fry chestnuts, ham, pork, salted egg yolks and mushrooms. Add seasoning and mix well.
  3. Stuff chicken with the filling.
  4. Place stuffed chicken on a heat-proof dish and steam on high heat for 2 hours until chicken is tender. Remove to serving platter and garnish with cooked vegetable.
  5. Make the sauce. Pour the remaining liquid in the dish of the steamed chicken into the wok. Bring to a boil. Add thickening solution and cook until sauce thickens.
  6. Spoon sauce over chicken and serve hot.

Source: Recipes of Great Chefs in Hong Kong


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Japanese-style Sake-steamed Abalone

Ingredients

1 1b abalone with shell
6-1/2 oz fresh seaweed (wakame), cut into 1-1/2-inch lengths, substitute with dried seaweed (reconstitute in cold water for several minutes) or salt preserved seaweed (soak in cold water for 1 hour, then quickly blanch)
4 cups water
1 teaspoon natural sea salt
4 oz daikon, cut in 1/2-inch slices, optional
7 tablespoons sake

Method

  1. Remove abalone meat from its shell and the green liver on the underside of the abalone. Reserve the liver for other recipe.
  2. Cover the abalone with a handful of salt. Rub the salt with your hand to remove any sliminess. Scrub the abalone with a brush to clean thoroughly.
  3. Rinse the salt off the abalone and trim off the tough dark portion on the edge. Pat dry.
  4. Place abalone meat in a saucepan with water, sea salt, daikon, and half of the sake. Heat over high heat until boiling, then lower the heat to low and simmer for 2 hours.
  5. Place a steamer, large enough to accommodate a shallow bowl containing abalone and seaweed, over high heat until steam starts to rise.
  6. Arrange seaweed in a shallow bowl, place the braised abalone on top, and sprinkle with remaining sake. Steam over high heat for 10 minutes.
  7. Remove the bowl from the steamer, slice the piping hot abalone diagonally, and return it to its shell.
  8. Either serve in the shallow bowl (used for steaming) together with the hot soup, or arrange the seaweed on a large platter, place the abalone shell on top and serve the soup in sake cups. Serve hot or at room temperature.

Makes 4 servings.

Source: Shunju New Japanese Cuisine


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