Ingredients
| 10 pieces | dried oysters |
| 8 pieces | Shiitake mushrooms, soaked to soften |
| 1 (medium) or 200 g | Sea cucumber, pre-soaked and sliced thickly, about 3 – 4 cm thick |
| 3 g | Black moss, soaked |
| 2 pieces | dried scallops, soaked |
| 100 g | sugar snaps or snow peas, ends trimmed |
| 1 tablespoon | cooking oil |
| 5 slices | ginger |
| 500 ml | water |
| 3 stalks | coriander leaves, for garnishing |
| Seasoning (mix together): | |
| 2 tablespoons | MAGGI® Oyster Sauce |
| 2 tablespoons | MAGGI® Concentrated Chicken Stock |
| ½ teaspoon | dark soy sauce |
| 1 teaspoon | sesame oil |
| 1 teaspoon | MAGGI® CUKUPRASA™ |
| 50 ml | water |
| 1 tablespoon | Shao Xing wine (optional) |
| Thickening (mix together): | |
| 1 teaspoon | corn starch |
| 2 tablespoons | waterPreparation
1. Heat oil and fry ginger until fragrant. Add mushrooms, dried oysters, dried scallops and sea cucumber. Stir well for a minute then add in seasoning. Pour in water and bring to a boil.
2. Simmer on low heat for 30 – 45 minutes until sea cucumber is softened. Add black moss and sugar snaps. Simmer for another 3 – 4 minutes. Mix in thickening and stir well.
3. Dish out and garnish with coriander leaves.
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