As one of the ingredients that many Chinese families fancy, abalone is often used in many traditional cuisines, especially during Chinese New Year. From fresh abalone recipes, canned abalone recipes to abalone soups, there are many delightful ways to prepare abalone dishes for your friends and family.
We suggest 10 recipes from around the web that use abalone or abalone-related products, and are great ideas for Chinese New Year 2017. If you are looking to try out these recipes after reading them, don’t forget you can easily get the ingredients you need at Giant Singapore. The best part is, we are going to launch a promotion for abalone products starting next January!
1) Braised Abalone
- 700g fresh abalone or 3/4 lb. dried abalone
- 700g lean pork
- 350g or half chicken
- 1 inch length of ginger root
- 4 scallion
- 4 whole cilantro plant with roots if possible
- 1 cup Xiu Heng cooking wine
- 1/4 cup light soy sauce
- 1 tablespoon sugar
- 6 cups chicken stock
- 1 tablespoon cornstarch
- If you are using fresh or frozen abalones, clean them first. Dried abalone must be soaked first before using. Canned abalones can be used straight from their cans.
- Line the bottom of a wokk with a bamboo mat designed for braising seafood. Put the abalones on top of the mat. Add the scallion, ginger and cilantro on top of the abalones.
- Place the pork and chicken on top, then pour the cooking wine, light soy sauce, sugar and chicken stock into the wok. Bring everything to a boil.
- Then, cover the wok, and simmer on very low heat for about three hours. Check regularly to ensure that the abalones do not get burnt!.
- Turn off the heat and remove everything except the abalones. Place the abalones aside, and reserve the braising liquid.
- Heat the liquid over medium heat and reduce the liquid to about a cup. Thicken the liquid by creating a slurry that consists of 1 tablespoon of cornstarch and 1/3 cup of water.
- Place the abalones to the wok and simmer in the thickened braising liquid for another minute. The dish is now ready to be served.
2) Braised Abalone and Shitake Mushrooms over Bok Choy
- 5 small frozen abalones
- 350g baby bok choy
- 110g dried shitake mushroom
- 1 medium carrot thinly sliced in 1/8 inch thick slices
- 1 tablespoon soy sauce
- 4 tablespoon oyster sauce
- 3 1/2 cup chicken stock prepared with chicken bouillon powder (1 tablespoon: 3 ½ cup of boiling water)
- 1/2 cup dry white wine
- 1/2 teaspoon sesame oil
- 1 cup water
- 6 thin slices of ginger
- 2 cloves garlic
- ½ tsp black pepper
- ½ tablespoon salt
- Put 2 cups of chicken broth, white wine, ½ cup water, oyster sauce, black pepper, ginger slices and garlic into a medium heated wok. Boil the mixture, then add in the abalone.
- Simmer the dish for about 2 hours.
- Place the abalone onto another plate. Keep ½ cup of the broth to use in the next step
- Soak the dried shiitake in warm water for about 2 hours.
- Remove the stems and put the mushrooms in a small pot with the ½ cup of broth and another ½ cup of chicken stock. Boil for 15 minutes, then chuck in the carrot slices.
- In another heated wok, put in a couple tablespoon of oil, salt, and ½ cup of water. Add the bok choy and cook for about 2 minutes.
- Take out the bok choy and let it dry. Begin assembling the dish by placing the bok choy in the middle of the plate. Arrange the mushrooms, carrot slices, and abalones on top.
- Heat the wok over medium high heat. Add in ½ cup of chicken stock, and half of the abalone broth remaining from step 1, the mushroom and chicken broth from step 5, oyster sauce and soy sauce.
- Add a slurry made of 1 tablespoon of cornstarch and 3 tablespoons of water. Let the gravy thicken. Just before turning off the heat, sprinkle some sesame oil onto the gravy.
- Pour the gravy over the food, and serve hot.
3) Abalone Soup with Pork
- 4 lean pork
- 375 g abalone
- 2 or 3 dried Chinese mushrooms
- 1 tablespoon light soya sauce
- ½ tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon black pepper
- 2 thin slices fresh ginger
- 6 cups boiling water
- 2 tablespoon salt
- 2 or 3 stalks celery
- 1 spring onion (chopped)
- Scallops (optional)
- Slice the lean pork thinly. Then, marinate them in soya sauce, sugar, cornstarch, half tablespoon of oil, and black pepper.
- Heat up the oil in a frying pan and stir the ginger with salt for about a minute. Then pour 6 cups of boiling water.
- Use warm water to soak the mushrooms for about 15 minutes. Slice the soaked mushrooms and celery thinly.
- Place the sliced mushrooms, celery, and pork into the pan and simmer for about 8 minutes. Cover the pan.
- After cutting abalones into slices, put them and the scallops into the pan 5 minutes before serving.
- Sprinkle spring onions over the top and serve right away.
4) Abalone Chowder
- 450g abalone
- 4 cups water
- 1 teaspoon salt
- 4 potatoes (cubed)
- 1 tablespoon parsley (chopped)
- 2 cups milk
- 2 tablespoons butter
- 115g bacon
- 1 large onion (chopped)
- 1⁄4 cup cracker, crushed
- Put abalone and salt in a pot filled with water. Simmer for about an hour for the abalone to be tender.
- Grind the abalone using food chopper and put it back to the cooking water.
- Fry the diced bacon.
- Take out the bacon and fry onions in the melted bacon fat.
- Place the bacon, onions, potatoes and parsley to the ground abalone and cook for about 20 minutes. Feel free to add water.
- Near the end of dish-making, add in milk and crackers. Ready to be served.
5) Abalone Porridge Korean Style
- 2 medium sized abalones (fresh or frozen)
- 1 cup of rice (rinsed and soaked in cold water for an hour)
- 5-6 cups of water
- 1/3 cup chopped carrot
- 2 to 3 chopped scallions
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 2 teaspoons sesame oil
- 2 minced garlic cloves
- Eggs (optional)
- 1 sheet seaweed paper
- Strain the rice. Heat a thick-bottomed pot at medium high temperature. Stir the sesame oil and garlic for about 20 seconds.
- Add the rice and stir for another minute.
- Put in the chopped abalone along with five cups of water. Cook over medium high heat for 10 minutes.
- Join in the carrot and green onions into the pot and cook for another ten minutes under low heat.
- Stir the porridge after adding fish sauce and salt. Ready to serve.
6) Abalone Porridge Chinese Style
- 5 Rice
- 1 pcs chicken bones
- 1 chicken breast
- 1 can of abalones
- 3 dried scallops
- 2-3 dried oysters
- 1/4 cup dried wolfberries
- 4-5 slices old ginger
- 1 green onion, finely sliced
- Salt and pepper for seasoning
- Simmer the abalone with the can in a pot for three hours under medium heat.
- Boil a pot of water. Put in chicken bones and three slices of ginger after pre-boil the chicken bones for one minute.
- After simmering for about 40 minutes, put in the chicken breast for about three minutes.
- Then take out the chicken breast and put in the rice.
- Wash the dried oysters, scallop, and wolfberries, and then put them in the pot to cook together with the rest of ginger slices and chicken stock.
- Add in the rice. Cut the chicken and abalone into slices.
- Pour the abalone broth and wolfberries into the pot.
- Place the chicken and abalone slices on top with green onions. Ready to serve!
7) Chicken Rice with Abalone Sauce
- 2 sliced chicken thighs
- 6 stalks sliced green onions
- 1 teaspoon abalone sauce
- 1 teaspoon cornstarch
- Pinch of sugar
- Pinch of pepper
- Pinch of sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
- Marinate the chicken with abalone sauce, cornstarch, sugar, pepper, sesame oil, soy sauce and salt for 20 minutes.
- Steam the chicken under high heat for 15 minutes or more.
- Prepare a special sauce by mixing these ingredients:
- 1/4 cup water
- 3 tablespoons abalone sauce
- 1 teaspoon dark soy sauce (mushroom flavoured)
- 1 teaspoon cornstarch
- Dash of salt
- Ready to serve with rice or noodles.
8) Scallop & Broccoli with Abalone Sauce
- 500g scallops
- 3 tablespoon abalone sauce
- 2 tablespoon oyster sauce
- 1/2 cup water
- 2 stalks broccoli
- 1 tablespoon hua tiao wine
- ice water
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 tablespoon cornstarch
- 1-2 tablespoon light soy sauce
- Boil a litre of water in a wok with salt.
- Cut the broccoli and wash for 4 to 5 minutes.
- Cool it down in ice water and set aside for dry.
- Place the broccoli in a circle on a plate.
- Wash the 500g scallops for 2 to 4 minutes.
- Put scallops in the center after it is dry.
- Heat ½ cup of water in a wok together with abalone sauce, oyster sauce, light soy sauce, hua tiao wine and sugar.
- When it is boiling, add the cornstarch solution.
- Pour sauce onto the scallops and broccoli.
9) Mock Abalone with Broccoli
- 1 can of vegetarian mushroom, sliced
- 200g broccoli, cut
- 2 cloves garlic, chopped.
- 5 slices of ginger
- 1 tablespoon olive oil
For Washing Broccoli
- 1/2 tablespoon sugar
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon light soy sauce
- 120ml water
- 1 tablespoon tapioca starch (mix with water)
- 2 tablespoon sesame oil
- 2 tablespoon vegetarian mushroom oyster sauce
- Blanch the broccoli in boiling water with salt and oil for 3 minutes then set aside on a plate.
- Heat oil in a large wok and stir-fry the ginger and garlic.
- Continue to sauté by adding sesame oil and mushrooms for about 1 minute.
- Add on oyster sauce, dark soy sauce, soy sauce and sugar to improve the flavor. Pour in the water and simmer the covered dish under low heat for 20 minutes.
- Put tapioca starch to create thick gravy texture.
- Pour the dish onto the broccoli prepared from earlier and it is ready to serve.
10) Vegetarian Curry with Mock Abalone and Rice Vermicelli
- 150g rice vermicelli
- 1 can vegetarian mock abalone
- 1-2 tablespoons curry powder
- 3-5 tablespoons water
- 6 slices of carrot, shredded
- 1 tablespoon olive oil
- Salt (depending on your taste)
- Stir the curry powder and 3 tablespoons of water to make curry paste.
- After heating up the wok, put in the curry paste and stir-fry over medium heat.
- Throw in vegetarian abalone and continue cooking for 1-2 minutes. You can add in other ingredients such as long beans or clams.
- Then turn off the heat to add in rice vermicelli, carrot shreds. Put some salt to improve the flavour if necessary.
- Garnish with spring onions or celery and ready to serve.
If you or your family is looking forward to make traditional dishes with abalone, why wait? These abalone recipes work fine for those with either large or small family or even if you’re spending Chinese new year alone this year. Just do not forget to check the expiry period for canned food and make sure the fresh ingredients stay fresh!