You can use any ingredients you like for pencai. Yesterday, I used whatever ingredients I can find at home! My anyhow version of Pencai 😜
Ingredients:
- 1 medium size sea cucumber , sliced into smaller pieces
- 1 can of braised abalone
- 8 pieces of dry Mushrooms, soaked
- 8 pieces of dry scallops , soaked
- Roasted pork
- 8 pieces of prawns
- 6 pieces of scallops
- 1 n 1/2 pieces of fish maw
- Long cabbage , cut to smaller pieces
- Sliced carrots , Blanched
- Broccoli, blanched
- Half daikon(white radish), sliced into pieces
- Around 700ml of chicken stock
Method:
- In a small pot/clay pot, heat some oil, fry minced garlic and two slices of ginger till fragrant. Add sea cucumber and mushrooms (squeeze out water) and Stirfry for few mins. Add enough water to cover sea cucumber and mushrooms. Add 1 tbsps oyster sauce and 1 tbsp dark soya sauce. Bring to a boil and simmer. Braised till sea cucumber is soft. (* Add water if it starts to dry up) Set aside.
- Blanched daikon slices for five mins and transferred into claypot. Lined the bottom of claypot with daikon slices. Lay long cabbage on top of daikon.
- Blanched fish maw in boiling water with 2 slices of ginger for 5mins. Cut into smaller pieces.
- Lay braised Mushrooms, sea cucumber, fish maw, soaked scallops, roasted pork, braised abalone etc, on top of long cabbage. You can add roasted duck and roasted chicken if you have. Arrange the
- In a pot/wok, heat up chicken stock. Add soaked mushroom water, soaked scallops water, brine from can Abalone and remaining sauce from braising mushrooms and sea cucumber. Bring to a boil. Scoop braising sauce over the assembled pencai. Set aside about 2-3 cups of the braising sauce for later use.
- Heat up the the claypot and bring to a simmer for 20mins. Meantime, Blanched prawns and scallops for a minute in boiling water with ginger. Set aside. After 20mins, lay prawns, scallops, broccoli and carrots on top. Heat up the braising sauce that was set aside. Thickened with corn flour water and pour all over on top. Serve hot. 😊
