Good Fortune Pot

Home cook Elaine Teng puts a modern twist on classic Lunar New Year dishes that are not only delicious but symbolically rich

Posted on Mar. 3, 2017
By Editor

Good Fortune Pot  
Prep 25 mins • Cook 1 hr 15 mins • Serves 4

 

Ingredients

  • 6 dried shiitake mushrooms
    6 dried scallops
    150g sea cucumber, cut into 1½-inch pieces
    2 tbsp fa cai (black moss), soak in hot water for 10 mins and drained
    8 baby abalones (from the can)
    100g Napa cabbage, cut into sections
    2 bundles of Shanghai greens, cut into 2 halves
    10 pieces sweet snap peas
    12 slices carrot (we used a vegetable cutter to get flower shapes)
    1 sheet of Pampas puff pastry (thaw at room temperature 10 mins before use)
    1 egg yolk, mixed with ½ tbsp water (egg wash to brush puff pastry)
  • Seasoning A (braised mushrooms)
    2 tbsp vegetarian oyster sauce
    5g rock sugar
    ½ tbsp sesame oil
    150ml water (can use water from soaking mushrooms and scallops)
    3 slices ginger
    2 cloves of garlic, crushed
    3 tsp corn flour, mixed with 3 tsp water (for thickening sauce)
  • Seasoning B (frying sea cucumber and combined with braised mushrooms and fa cai)
    100ml water (can use water from soaking mushrooms and scallops)
    1 tbsp abalone sauce (liquid from canned abalone)
    1 tsp sugar
    ½ tsp dark soy sauce
    4 slices ginger
    2 cloves of garlic, crushed
    2 tbsp cooking wine
    1 tsp corn flour, mixed with 1 tsp water (to thicken sauce)

Method

Step 1

Wash and soak dried scallops in hot water (just enough to cover scallops) for 15 mins. Drain and reserve scallop water for later use.

Step 2

Wash and soak mushrooms in hot water for 2-3 hrs till softened. Drain and reserve mushroom water for later use.

Step 3

Briefly blanch sliced carrots, Shanghai greens, and sweet snap peas in a pot of hot water, about 1½-2 mins. Set aside for later use.

Step 4

Stir fry Napa cabbage in 2 tsp oil and 2 tsp oyster sauce for 2 mins, and set aside for later use.

Step 5

Combine soaked mushrooms, scallops and the ingredients for seasoning A in a pot and let it steam for about 50 mins, or till soft and tender. (To keep scallops whole and to prevent them from disintegrating, use a tea strainer or wire mesh soup spice holder when transferring scallops to the pot. Be sure to check them at 40 mins, and remove them from the pot if they are cooked).

Step 6

Heat 1 tbsp oil in a saucepan over medium-high heat, and stir fry garlic and ginger slices till fragrant.

Step 7

Add in sea cucumber and stir fry for 2 mins.

Step 8

Stir in the ingredients for seasoning B (except for corn flour mixture), fa cai and steamed mushrooms.

Step 9

Bring mixture to the boil then reduce heat to low and let it simmer for 10 mins.

Step 10

To thicken mixture, stir in the corn flour mixture.

Step 11

Preheat oven to 200C 10 mins before baking.

Step 12

Line casserole dish with fried Napa cabbage, followed by the mushroom and sea cucumber mixture.

Step 13

Top with baby abalones, steamed whole scallops, carrot slices, Shanghai greens and sweet snap peas.

Step 14

Cover casserole dish with puff pastry sheet. Trim pastry sheet to at least ½-inch wider than the rim. Press down lightly on rim of dish.

Step 15

Prick steam holes on the pastry and brush with egg wash.

Step 16

Bake for about 15-20 mins, till pastry puffs up and turns golden brown.

Step 17

Serve hot.

Recipes: Elaine Teng
Photographs: Hwa Beng

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