Malaysian•gourmet

Pen Cai (盆菜)

Serves 2-4

Ingredients

Quantities are shown as originally provided.

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

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!!