Print Recipe

Pen Cai (盆菜)

Serves 2-4
Author: delishar


  • 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


  • 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!!


Mizkan's soup base can be found at Fairprice, Cold Storage, and Redmart.
Making a larger batch? Just double or triple the ingredients accordingly.