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