Ingredients for Braised Mushroom:
20 pieces Dried Shitake Mushroom, Soaked (keep the water from soaking the mushroom)
Ginger, few slices
Roasted pork, few slices to enhance the taste (optional)
1 tablespoon vegetable oil
1 tablespoon Seasame oil
2 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon sea salk
1 piece rock sugar
500ml water
300ml water from soaking mushroom
Ingredient for final dish:
1 brocolli, 200g, trimmed & separate to smaller florets
2 tablespoon vegetable oil
1 teaspoon sea salt
1 can Abalone, sliced (optional)
Methods:
Braised Mushroom (best to prepare a night before serving)
1. Heat wok. Add in cooking oil and sesame oil and heat up the oil. Add slice ginger.
2. Add Mushrooms and stir fry for a while. Add mushroom water & plain water, light soy sauce, dark soy sauce, oyster sauce, salt, rock sugar, rice wine.
3. Cover the wok and braise the mushroom with medium fire for 1 hour. Check from time to time to ensure that the water is not dried up. If the water is reducing you may add a bit hot water. After an hour, the sauce will thicken, taste the sauce and adjust to your taste by adding more oyster sauce & light soy sauce if needed.
To prepare final dish:
4. Heat a large pot of water with vegetable oil and sea salt added.
5. When the water is boiling, add florets of brocolli and blanch for 3 minutes. Take the brocolli out and set aside. You may also plunge the blanced broccoli into a bucket of ice water to ensure that they dont overcook from residue heat and retain their bright green.
6. Heat up the braised mushroom, add sliced abalone into the same pot. Thicken the sauce with corn flour mix, to the desired thickness.
7. To serve, arrange the brocolli florets on a plate, form a outer ring. Arrange the braised mushroom and abalone slices on the inner ring. Gently spoon the sauce onto the brocolli and pour the remaining onto the mushroom & sliced abalone ring. Serve warm.
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