Hakka Pen Cai

OVERALL LOOK



1st layer : Fried Chinese Cabbage

300g Chinese Cabbage, 1 tbsp minced garic, 2 tbsp soaked dried shrimps, 1/2 tsp salt

Heat up some oil in a pot, fry the garlic and dried shrimp till fragrant.
Add in cabbage and fry till cooked.
Season with salt.


2nd layer:

300g of Deep fried Yam or deep fried tofu



3rd layer - Stir Fry Roast Pork with Radish

400g Roasted Pork
1 small radish cut into slices - cut and soak in water for 10-15mins to remove bitter taste
1 tbsp minced garlic

seasoning :
1/2 tbsp oyster sauce, 1/2tbsp light soya sauce, 1 tsp sugar, 1/2tsp chicken stock

Garnish with chinese parsley and chinese celery

Heat up some oil in pan, add garlic fry till fragrant.
Add in radish and 1 cup water. Simmer for 15mins till radish is soft.
Add in roasted pork and simmer till gravy is dry.

Note : When buying roast pork, taste it first. Sometimes it is very saltish therefore have to reduce seasoning.


4th Layer - White Poached Chicken (Can purchase ready make from Chicken Rice Stall)

500g chicken middle wing
750ml water, 3tbsp fish sauce, 1/2 tsp salt,
1 tsp sugar, 1/4tsp sesame oil, 3 tbsp chinese cooking wine.

Put all together and boil till chicken wing is tender. Pour away for liquid.





5th layer
600g large prawns - trimmed

Seasoning (A)
1.5tbsp chopped ginger
0.5tbsp chopped shallot
0.5tbsp minced garlic

1tbsp chinese cooking wine

Seasoning (B)
2.5tbsp tomato sauce
1.0 tbsp chilli sauce
0.5tbsp light soya sauce
0.5tbsp vinegar
0.5tbsp potato flour
1/4 tsp salt
1/4 tsp pepper
2 tbsp worchestershire sauce
2 tbsp sugar
3/4 bowl water

some sesame oil


Heat oil some oil in pan, fry garlic, ginger, shallot till fragrant. Add in wine. Add in Prawns and fry till cooked.Pour in seasoning and simmer till thicken. Splash with sesame oil.
Garnish with spring onion and parsley.



6th layer - Braised Mushroom with Abalone

12 big chinese mushroom - remove stem soaked overnite
12 pcs of fried Chicken Claws - scald in hot water before use ( 1 bought frozen type)
3 slices ginger
3 clove garlic

1 can abalone - slice or whole Baby Abalone
drain away water because the brine contain preservative and some children will have side allergy

Seasoning (A)
1 tbsp oyster sauce
0.5tbsp light soya sauce
1/4tsp salt
1 tsp sugar
pinch of pepper
1 can chicken broth
1/2 tsp MSG - optional


Seasoning (B)
1 tbsp Chinese Cooking Wine

Seasoning (C)
1 tbsp sesame oil

starch solution
1 tbsp cornflour + 1 tbsp water


Method :
Heat oil in pot and stir fry ginger and garlic till fragrant.
Add in oyster sauce and fry till fragrant.
Add in seasoning (A) and chicken claw. Bring to boil and simmer for 30 mins.
Remove chicken claws. Add in the abalone, and wine. Stir evenly.

Thicken with starch solution.Sprinkle with sesame oil.


Arrange nicely over the rest of the ingredients. Pour over the gravy and it will seep into the below ingredients.