Pen Cai (盆菜)
Serves 2-4
Ingredients
- 360 ml Mizkan Pork Bone & Soy Sauce Soup Base
- 30 ml Mizkan Pork Bone & Soy Sauce Soup Base + 2 tbsp cornflour or tapioca starch
- 2 cloves garlic smashed
- 3-4 slices ginger
- 2 tsp sesame oil
- 2 abalone
- 6 scallops
- 4 tiger prawns
- 3 napa cabbage leaves chopped
- 8-10 slices of daikon radish
- 2-4 fresh shiitake mushrooms
- Handful of blanched broccoli
- 150 g roast pork
Instructions
- Stir together cornflour and 30ml of soup base. Set aside.
- Heat pot over medium heat.
- Add garlic + ginger and cook until fragrant, about a minute.
- Layer in napa cabbage, daikon radish, and mushrooms.
- Pour in Mizkan soup base, cover, and bring to boil.
- Lower heat to medium low and simmer for 12 minutes.
- Add in scallops, prawns, and abalone.
- Cover and bring back to a boil. Then cook for 3-5 minutes.
- Pour in prepared slurry, stir and allow soup base to thicken.
- Remove from heat, rearrange ingredients together with roast post & blanched broccoli.
- Serve immediately and enjoy!!
Notes
Mizkan's soup base can be found at Fairprice, Cold Storage, and Redmart.
Making a larger batch? Just double or triple the ingredients accordingly.
Making a larger batch? Just double or triple the ingredients accordingly.