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Abalone Tartlet

Attempting to replicate a famous dim sum in Hong Kong by using my braised mushrooms recipe. This braised mushrooms and abalone can be serve as main dish or with blanched vegetables.

Ingredients

30 pcs MINI Chinese mushrooms (20 cents size)

2 Canned MINI Abalone – I used 12pcs in a can (drained)

400 gm Pork Belly – cut into chunky bite size

3 cloves Garlic – chopped 4 Shallots – chopped

1 knot Ginger – slice thick

 

Seasoning

1 tbsp Chu Hou Sauce

1 tbsp Abalone Sauce

1 tbsp Light Soya Sauce

2 tsp Raw Sugar

2 tbsp Shao Hsing Cooking Wine

200 ml Chicken Stock

200 ml Water Cornstarch Slurry/Thickening

1 tbsp water mixed with 1/2 tbsp cornflour

Method

  1. Wash and soak mushrooms for 2 hours or best overnight until soft and puffy. Remove mushroom stems, squeeze out the excess water in the mushroom caps and set aside.
  2. Parboil the pork belly in boiling water to remove the impurities. Rinse, drain and set aside.
  3. In a heavy bottom pot, heat up 1 tbsp Oil. Add pork belly. Fry surface till brown and at the time render some fat oil, add-on to the oil to stir fry the mushrooms. Once brown on the surface, remove and set aside
  4. Add ginger, shallots and garlic stir fry till aromatic. Add in mushrooms. Stir mushrooms evenly coated with oil. Add in raw sugar, continue to stir fry for a min. Return pork belly to pot, drizzle with Shao Hsing cooking wine.
  5. Add in seasoning, continue to stir fry for a min. Pour in chicken stock and water. Bring to a boil, reduce to a simmer for an hours. Any time the water runs out during simmering, you can add more broth or hot water, a little at a time.
  6. When mushrooms and pork belly are cooked. Add abalone. Simmer for an additional 5 minutes.
  7. Remove pork belly from pot, allow the abalone further soak in the sauce (for the colour) for 10 mins.
  8. Can add 1/2tsp of dark soy sauce for colour, this is optional.**
  9. Thicken the remaining sauce with cornstarch solution until it reaches a slightly thick but still runny. Sauce should be of a pourable consistency. Turn off stove.

 

Assemble the Abalone Tartlet

  1. Dice mushrooms and abalone into tiny bite. Put both in a bowl, add 2tbsp of sauce on both and mix well. Set aside
  2. Fill tart shell with 1tsp of diced mushrooms and abalone. Follow by placing one whole mini abalone on top, drizzle sauce over Abalone.

 

** Pork Belly – slice pork belly thickly make as Kong Bak or cut thinly to make into Lu Rou.

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