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delishar

Pen Cai (盆菜)

Serves 2-4
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Ingredients Method Notes

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

Method
 

  1. Stir together cornflour and 30ml of soup base. Set aside.
  2. Heat pot over medium heat.
  3. Add garlic + ginger and cook until fragrant, about a minute.
  4. Layer in napa cabbage, daikon radish, and mushrooms.
  5. Pour in Mizkan soup base, cover, and bring to boil.
  6. Lower heat to medium low and simmer for 12 minutes.
  7. Add in scallops, prawns, and abalone.
  8. Cover and bring back to a boil. Then cook for 3-5 minutes.
  9. Pour in prepared slurry, stir and allow soup base to thicken.
  10. Remove from heat, rearrange ingredients together with roast post & blanched broccoli.
  11. 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.