Prosperity Pen Cai Recipe


Wing Joo Loong Prosperity Pen Cai Recipe

Pen Cai (盆菜) is a traditional one-pot Chinese festive dish that is loaded with layers and layers of ingredients to create a treasure pot of goodness. Some of the key ingredients used in this Pen Cai recipe include our signature dried sea cucumber, dried fish tube, dried Hokkaido scallops, fried fish maw, flower mushrooms and braised abalones. 

There is no hard and fast rule to creating Pen Cai. You can choose your favourite dried seafood and even add your favourite roasted meats and vegetables to create your own version. 

Try out this recipe and enjoy a prosperous reunion dinner with your loved ones for the upcoming Lunar New Year! Scroll down for detailed recipe steps. 


Prosperity Pen Cai Recipe

Dried Goods (Rehydrate to soften): 

  • Sea Cucumber - 2pcs
  • Dried Fish Maw - 6pcs
  • Fried Fish Maw - 6pcs
  • Dried Scallop - 6pcs 
  • Flower Mushroom - 6pcs 
  • Dried Oyster - 12pcs

Other Ingredients:

  • Abalone - 6pcs 
  • Big Prawns - 6pcs
  • Sliced Yam (Deep Fried) - 6pcs
  • White Radish (Blanched) - Half
  • Tau Pok (Tofu Puff) - 6pcs
  • Broccoli (Blanched) - Half
  • Spring Onion - 3 stalks
  • Ginger Slices - 6pcs

Seasoning:

  • Oyster Sauce - 50g
  • Light Soy Sauce - 30g
  • Dark Soy Sauce - 20g
  • Sugar - 30g
  • Cooking Oil - 20g
  • Hua Diao Jiu (Cooking Wine) - 30g
  • Abalone Stock - 1 can

Steps:

  1. Fry ginger slices and spring onions in hot oil till fragrant. Add water and bring it to boil. 
  2. Add in the rehydrated and softened dried goods (flower mushrooms, sea cucumber, dried and fried fish maw, dried scallops, dried oysters), abalone and tau pok. 
  3. Add oyster sauce, dark soy sauce, light soy sauce, sugar and cooking wine. 
  4. Let the ingredients simmer for 15 minutes. 
  5. Boil the abalone stock and add starchy water to thicken the sauce.
  6. Blanch the white radish in water and deep fry the yam slices before laying them on a claypot. 
  7. Lay the braised ingredients followed by deep fried prawns and blanched broccoli.
  8. Pour in the abalone sauce. Let it simmer for 5 minutes before serving. 

盆菜食谱 (盘满钵满)

干货: (先浸泡软后才食用)

  • 海参 - 2条
  • 花胶 - 6片
  • 鱼鳔 - 6片
  • 干贝 - 6粒
  • 花菇 - 6粒
  • 蚝干 - 12粒

其他材料:

  • 鲍鱼 - 6粒
  • 大虾 - 6只
  • 炸芋头 - 6块
  • 白萝卜 (过水) - 半条
  • 豆卜 - 6片
  • 西兰花 (过水) - 半颗
  • 青葱 - 3条
  • 姜片 - 6片

调味料:

  • 蚝油 - 50g
  • 生抽 - 30g
  • 老抽 - 20g
  • 糖 - 30g
  • 油 - 20g
  • 花雕酒 - 30g
  • 鲍鱼汁 - 1罐

做法:

  1. 热锅放油,把姜葱爆香。再加入水。
  2. 水滚后加入浸泡软的花菇,海参,花胶,鱼鳔,干贝和蚝干。 再加入鲍鱼和豆卜。
  3. 加入蚝油,老抽,生抽,糖和花雕酒来调味。
  4. 焖煮15分钟。
  5. 把鲍鱼汁煮好打芡。
  6. 把烫过水的白萝卜和炸好的芋头一起放进砂锅。
  7. 把焖好的材料,炸好的大虾和烫过水的西兰花一起摆进砂锅内。
  8. 最后淋入鲍鱼汁煮5分钟就完成了。