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Abalone King

RM 58.00
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Abalone King is freshly pick from the sea and instantly freeze to retain the freshness. It taste and texture is a compliment to many cuisine. Full with nutrition facts, good for all ages. No preservative added.


  • Big 17/19g
  • Medium 14/16g

Cooking Method

Abalone can cooked in many ways. One of the ways is the tradition Chinese cuisine Braised Mushroom and Abalone. It is delicious and prefect for this coming festival.


  • 10 ~ 12 Chinese Mushroom
  • 1 tbsp of vegetable oil
  • 1 small piece of pork belly
  • 2 cloves of minced garlic
  • 2 tbsp of soy sauce
  • 2 tbsp of cooking wine
  • 1 pack of abalone
  • 1 carrot
  • 1 broccoli cut into florets
  • 1 tbsp of corn starch mixed with 2 tbsp of water 


  1. Take mushroom and soak for 4 hours until it turns soft and puffy. Trim off stalks. Strain and reserve ¾ cup (180ml) soaking liquid.
  2. Heat vegetable oil in a clay pot and add pork belly into it. Fry for 2 minutes, add garlic and stir for 30 sec. Add in mushroom and stir until mushroom are coated with oil.
  3. Add in soy sauce and cooking wine,. Pour in mushroom soaking water and boil. Reduce heat and simmer on low temperature for 45 minutes.
  4. Bring a medium sized pot of water to boil. Add a little salt. Blanch carrots for 30 seconds to 1 minute. Remove with metal strainer and dunk into cold water to stop the cooking. Drain. Do the same for the broccoli florets.
  5. When mushrooms are cooked, do a taste test. Add just a little salt if it is not salty enough. Make sure not to cook for more than 2 minutes or it will be tough and rubbery. 
  6. Ladle mushrooms and abalone out of the pot, leaving the sauce in the pot. Pour in corn starch mixture to thicken the sauce. If it appears to be a little too thick, add a little water. Sauce should be of a pourable consistency. Turn off stove.
  7. Arrange blanched vegetables decoratively on a platter to form an outer circle. Arrange mushrooms to form an inner circle. Then place abalone in the center. Abalone may be served whole or sliced lengthwise.
  8. Drizzle sauce over abalone, mushrooms, and vegetables. Serve immediately.

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