Serves 4 - 5 pax
1 - 1.5 hours
1 can of Fortune Baby Abalones
1-2 pieces of lotus leaves
2 cups cooked rice
20g Chinese Mushrooms
20g Dried Chinese Mustard Vegetables soaked and sliced
6 slices young ginger
1 Chinese preserved sausage (lap cheong), coarsely chopped
30g Shredded Onion
1 tbsp Fortune Abalone Sauce
Some Abalone stock
1 tsp oyster sauce
½ tsp light soy sauce
½ tsp dark soy sauce
½ tbsp sugar
⅛ tsp ground white pepper
1 tbsp Chinese cooking wine
Open and drain Fortune Baby Abalones. Retain the stock and set aside.
In a wok or large pot, bring about 6 cups of water to a simmer, and briefly scald lotus leaf until softened. Drain the water and wipe dry.
Heat oil in a saucepan over medium heat and stir fry Chinese Mustard vegetables and ginger until fragrant.
Add in Chinese preserved sausage, Chinese mushrooms, and into the saucepan. Stir well.
Mix in seasonings and fry briefly for about one minute.
Drizzle soy sauce into the cooked rice and mix well.
Mix the seasoned rice and all the cooked ingredients.
Lay the lotus leaf on a flat plate. Fill the centre of leaf with mixed rice and fold sides toward the centre. Lastly, place Fortune Baby Abalones on the top.
Place the lotus wrap on a plate. Fill wok with water and bring it to a boil.
Place steamer over boiling water, cover with lid and steam over high heat for about 20 minutes.
Cut an opening on top of the lotus leaf wrap before serving.
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