Prosperity Pen Cai

Serving 4 paxs
Preparation Time 60 mins
Skill Easy

8 pieces Canned Abalone
8 canned Pacific Clams
8 Conpoy (dried scallops), reconstituted
8 pieces Pork/Fish balls
8 pieces Prawns, cooked
8 Broccoli, florets pieces, blanched
8 Black Fungus, blanched
8 Shittake Mushroom, soaked & blanched
8 Dried Beancurd (taupok), sliced
8 Baby Napa Cabbage, cut into 2 and blanched
Spring onion for garnish

3 tbsp Cooking Oil
8 clove Garlic, mince
5 tbsp Knorr SavorRich Chicken Concentrated Seasoning (or as needed)
1 tbsp Knorr Hao Chi All-In-One Seasoning
Light Soy Sauce (as needed)
Dark Soy Sauce (as needed)
2 tbsp Shao Xing Wine (optional)
1 tbsp Sesame Oil
500ml Water (or as needed)
Corn Starch & Water (5 tbsp cornstarch to 1 tbsp water)

  1. In a flat bottom cookware such as a wok/casserole/claypot, assemble the napa cabbage at the bottom of the cookware, followed by the rest of the ingredients. Be as creative as you can be!
  2. Next, prepare the sauce by sautéing garlic with cooking oil until nicely browned.
  3. Add remaining ingredients and allow to simmer except corn starch mixture. Adjust the sauce to taste. When the liquid comes to a boil, add corn starch mixture to thicken the sauce.
  4. Pour prepared sauce to simmer the entire casserole, with cover for about 5mins.
  5. Serve and garnish accordingly.

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