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

Pen cai (or poon choi), which literally means “basin vegetables” is a staple during any Lunar New Year gathering. Layered with an assortment of delicacies such as abalone, prawns, sea cucumbers, and fish paste, this dish is a great centerpiece for your restaurant’s New Year menu. You can even adapt our pen cai recipe (which is good for 10 people) to include other ingredients such as clams or roast chicken!



  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.