Stock Base

Seafood Cake

Before Serving

  • Carrot, sliced 100.0 g
  • Bamboo Shoot, sliced 200.0 g
  • Dried Mushroom, soaked, stem off 100.0 g
  • Small Abalone 10.0 pc
  • Sea Cucumber 250.0 g
  • Hua Tiao Wine 50.0 ml


  1. Stock Base

    • Heat up water in stock pot.
    • Add in Basic Stock Reduction and Concentrated Scallop Bouillon and simmer for 5mins.
    • Set aside for later use.
  2. Seafood Cake

    • Add all ingredients – fish paste, prawn meat, black fungus, water chestnut, spring onion, eggs, sesame oil, Chicken Seasoning Powder – in a mixing bowl.
    • Mix it evenly to form a seafood paste.
    • Mould into smaller balls with your palm, 80gm each.
  3. Before Serving

    • Heat up stock base, add in carrots, bamboo shoot, mushrooms and simmer for 1hr.
    • Add in abalone and sea cucumber and simmer for 20mins.
    • Add in seafood cake and simmer for another 10mins.
    • Pour in hua tiao wine and ready to serve.