Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
This Braised Abalone with Spinach is a simple & yet yummy dish, definitely excellent for reunion dinner or for special occasions. In fact, this is one of the most commonly served dishes at wedding dinners.
If you find the braising step unnecessary, feel free to skip it. The reason why Roland braised the abalone was because the abalone was rather tough. If yours isn’t, just go straight to blanching the spinach & making the gravy (use only 300 ml of water & half can of abalone brine). Please use half of the ingredients for the gravy too.
Refer to the ingredient list below and watch our step-by-step video here https://youtu.be/GGjcxCpWGJw for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
1 palm size canned abalone (you can also use 1 can with multiple pieces of abalone)
10 pieces of small dried scallops
1 bulb of garlic with skin intact
1 litre of water
0.5 can of abalone brine
1 tablespoon of oyster sauce
1 tablespoon of premium dark soya sauce
220g of Chinese spinach
Some cornstarch solution