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Stock Base

Seafood Cake

  • Fish Paste 500 g
  • Prawn meat, diced 100 g
  • Black Fungus, soaked and chopped 100 g
  • Water Chestnut, clean and chopped 100 g
  • Spring Onion, sliced 30 g
  • Eggs 1 pc
  • Sesame Oil 10 ml

Before Serving

  • Carrot, sliced 100 g
  • Bamboo Shoot, sliced 200 g
  • Dried Mushroom, soaked, stem off 100 g
  • Small Abalone 10 pc
  • Sea Cucumber 250 g
  • Hua Tiao Wine 50 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.