Pen Cai


Top layer - Create a visually appealing combination of colours.

  • Ingredient quantities depend on size of serving pot. You may need more of some ingredients to create more pleasing presentation.
  • 6 king sized prawns, deveined and with shell intact
  • 150g roast pork belly
  • 6pcs baby abalone
  • 6 dried scallops, soaked till soften
  • 6 dried shitake mushroom, soaked till soften (remove stalks for use in broth)
  • 8 large dried oysters, soaked till soften
  • 50g fish maw, soaked in hot water, rinsed and cut into bite-size pieces
  • 100g broccoli, cut into florets and blanched
  • 50g carrots, cut into grooved slices and blanched

Bottom layer – Lend bulk and a great way to absorb the super delicious stock

  • wong bok, cut into 5cm pieces
  • white radish (daikon), cut into bite-size pieces
  • packet e|noki mushrooms
  • Stock
  • 60g small dried scallops
  • 2 liters of water

Braised mushrooms, scallops and oysters

  • 2 TB oil
  • 1 ts garlic, minced
  • 2 TB oyster sauce
  • 1 tsp light soya sauce
  • 2 TB Chinese wine
  • 1 TB Sesame oil
  • Salt and pepper to taste

Braised mushrooms, scallops and oysters

  1. Heat oil and sautè garlic till fragrant.
  2. Add mushrooms and sauté for a few minutes.
  3. Add oyster sauce, light soya sauce, Chinese wine, sesame oil, soaking liquids from mushroom, large scallops and oysters, and enough water to cover the mushrooms. Bring to a boil and simmer till soft. Add more water if necessary.
  4. Add scallops and oysters and continue to simmer for another 20 minutes, or till soft yet firm.
  5. Add salt and pepper to taste. Remove from heat.


  1. Bring water to boil. Add small scallops and mushroom stalks, and simmer for 30 minutes.
  2. Sieve stock to get clear broth.
  3. Add brine from canned abalone| to the broth and bring to a boil.
  4. Add prawns and cook till just pink. Remove and set aside.
  5. Blanch wong bok in stock, remove and set aside.
  6. Cook radish in broth till just tender, remove and set aside.
  7. Blanch enoki mushrooms in broth, remove and set aside.

Assembling the pen cai

  1. Layer pot with wong bok, followed by radish and enoki.
  2. Arrange top layer in sections to present a visually appealing pot of exquisite tastes – black mushrooms, beige baby abalones, green broccoli, dark brown oysters, ‘white- orange’ roast pork belly, red prawns, golden brown scallops, pale fish maw and bright carrots.
  3. Separately boil the stock, adding to it the braised mushroom liquid.
  4. Pour boiling stock over pen cai, cover and give it a quick boil for 5 -10 minutes just before serving.