Monday, January 26, 2009

Abalone Steak

Today is the first day of the year of the ox! Happy Chinese New Year! To begin this year, I want to share with you this luxurious delicacy - the abalone!

Abalones are medium to large edible sea snails, according to Wiki. Actually, I thought they were giant sea-shells like clams or oysters. But apparently, I was wrong. :)

Abalones are known as Bao Yu in Chinese. This seafood delicacy is quite rare and expensive; it is usually made into a dish that is a common part of the Chinese banquet. Like the shark's fin soup and the bird's nest soup, it is considered a symbol of wealth and prestige. Therefore, it is always reserved for special occassions like weddings, new year and other celebrations.

However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy. Here in the Philippines, with our more than seven thousand islands, abalone farming is thriving. I am fortunate to have a friend who is into this business, so we can access cheaper (though not that cheap) supply of abalones. He makes canned abalones for export. So I get my abalones in cans.

For our new year's eve dinner, we had abalone steaks. Recipe is once again courtesy of brother-in-law (Ah-pe). He recreated the recipe based on the abalone dish served at the famous sharks fin restaurant here in Manila.

1 can abalone (contains 3 pieces)
1 head of brocolli, cut, washed,

1 C chicken stock
1 T Chinese cooking wine
2 T dark soy sauce
1 T oyster sauce
a dash of ground black pepper

4 T cornstarch, dissolved in 5 T water

1. Pour the contents of the entire can, abalone meat and broth into a microwave-safe bowl. Microwave on high for 1 minute, until meat is warm.

2. Blanch the cut brocolli florets in boiling water for 1 minute, drain.

3. Boil all the ingredients for the sauce. When boiling, add the cornstarch mixture to thicken the sauce.

4. Arrange one abalone meat on a serving plate, add some brocolli florets. Pour some sauce on top. Serve immediately.


Mary Bergfeld said...

This looks wonderful, though I've never seen abalone in our fishmarkets. Enjoy your celebration...Mary

Ivy said...

I haven't heard of abalone steak before but it looks good.

KC said...

Abalone, yum. My MIL would put the can of abalone in a pot of water and boil it for an hour or so.

The sliced abalone was served on a bed of boiled lettuce.

KC said...

Happy New Year to you and your family, Ning.

Soli Deo Gloria said...

Thanks Mary! Thanks, Ivy! Actually, abalone is just more popular with Asians. It is considered a delicacy. They should be available canned.

Wow! KC! 1 hour? But they are ready to eat out of the can. Just microwave it for a minute or two. The texture is already very tender and soft. :)

noobcook said...

wahhhhh so luxurious! This is something that is ordered in high class restaurants :) Yummy. Gong Xi Fai Cai!~

Anonymous said...

You're so lucky to know someone in the biz. Canned abalone is so expensive here.

pigpigscorner said...

wow looks really delicious! Happy CNY!

Soli Deo Gloria said...

Yes, Noobcook, and it is so expensive in those high-class restaurants. Cook at home, it is cheaper, though abalone, not that cheap!

Hi Jude! Well, it is expensive here as well, but I guess not as expensive as they are there.

Hi and welcome Pigpiscorner! belated happy CNY and advance happy valentines to the two of you!!!!

Unknown said...

mann i love bird's nest soup too even IF its made from spit!!! <333

i eat it like once every monthish and used to bought from website sometimes, my mom went back to hong kong and bought a full suitcase of it cause its cheaper there XD

Viagra Online said...

The author of this article may have been living in China, or a creek, in Iran, and this cannot be generalized to everyone, I mean this post was something lonely but, in my opinion its the starting.

Jane Kaylor said...

Thanks for the recipe!!! Love it. Fresh or frozen local abalone is cheaper but will never give the same taste, flavor and texture as canned abalone. I love the flavor and taste of canned abalone and one day I want to eat abalone like 'abalone kings' do: braised in sauce and served whole, like a steak, washed down with a good white wine. Cut with a knife and fork of course. Meantime, it's still cheaper to slice abalone thinly and share with the family. I love this dish. It's such a special treat.

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