Symphony of Seafood Pen Cai

Symphony of Seafood Pen Cai (鲍汁海味聚宝盆菜)

~ 1 course meal (Delivered Frozen) ~

Symphony of Seafood Pen Cai (鲍汁海味聚宝盆菜)
This luxurious homemade Cantonese treasure pot by accomplished Chef Steve Yap is cooked pot by pot(not mass produced) and carefully vacuumed packed. He brings together premium ingredients and natural sauces in a healthy gourmet dish this Chinese New Year for you to enjoy a hassle-free cooking experience. Laced with 13 locally sourced, premium ingredients such as braised whole abalone, tiger skin sea cucumber, Hokkaido conpoy, fried fish maw, braised Chinese mushroom, King Shajing oyster, simmered sea prawns, Yunnan black fungus, black moss simmered in chicken sauce, fried taro, braised pork tendons, Tianjin cabbage & concentrated abalone sauce – the delicious taste of Chef Steve’s Pen Cai will be unforgettable! 

*This product is delivered frozen with a stainless steel fire/induction safe pan. Please store the entire package with the thermal bag in freezer if not for immediate consumption. Suitable to keep frozen for 2-3 months.*

Cooking Instructions:

  • Remove the thermal packaging and thaw the Pen Cai and sauce in the chiller for 2-3 days. For immediate use, thaw both items at room temperature for 2 hours until completely defrosted.
  • Remove the plastic bag and steam the Pen Cai in a steamer for 20-25 minutes. Set aside.
  • Pour the concentrated abalone sauce into a pot and bring to a boil. Pour the sauce over the Pen Cai, bring to gentle bubbling over low heat. Serve and enjoy.

Serve directly over a food warmer, gridded or portable fire/induction stove at low heat. Add desired vegetables (blanched) to the Pen Cai, and enjoy!

To blanch vegetables, cook in boiling water till the vegetables are done, then remove and plunge into an ice bath to stop the cooking process.