Besides planning the menu, I am always thinking of ways to present the dishes too. Of late, many restaurants have come up with an innovative way of cutting vegetables, turning them into pretty flowers. The good news is, they are not difficult to make at all.
1 canned Baby Abalone
200g Xiao Bai Cai / Bok Choy
½ tsp Minced Garlic
1 tsp Grated Ginger
1 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine / Shaoxing Hua Tiao Wine ( 紹興花雕酒 )
1 tbsp Cornstarch
1 tbsp Extra-Virgin Olive Oil / Cooking Oil
Method:
- Slice off the tip of the vegetable stems. Separate leaves from the stems by cutting about ¼ from the stems as shown above. Cut leaves into equal parts.
- Rinse vegetables thoroughly and blanch stems in boiling water. Drain well, and transfer to serving plate.
- Heat oil and sautéed garlic till fragrant. Add vegetable leaves, ginger, and empty the entire can of abalone into wok. (If you prefer less sauce, just pour half the liquid and keep the rest in an air-tight container for your next cooking session). Mix well and add seasonings. Let it simmer for couple of minutes.
- Stir in cornstarch and serve your delicious Chinese New Year Baby Abalone with Bok Choy!
* This is a sponsored post by #PurelyFresh. The author only recommends products or services she uses personally which she believes to be beneficial for her readers. Views and opinions expressed in this blog are purely by the author.
Always chop off the stems. Now can be used as a lovely flower presentation. Thanks for sharing my dear.
ReplyDeleteSuch a lovely presentation!!!
ReplyDeleteHappy WE Shirley!
Kisses, Paola.
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Beautiful and so creative!!! :)
ReplyDeleteYou are so creative to think of presenting the stem of bok choy as flowers. They are pretty.
ReplyDeleteI love the Chinese New Year! It is time to eat!!
ReplyDeleteI can't believe how easy it is too make those flower vegetables! All we need to do is to cut the tips of and boil the vegetable...do you think this can also be made with spinach? because I would love to give it a try.
ReplyDeleteThis dish is amazing....its visual aspect is very appealing and I'm pretty sure it tastes heavenly.
xoxo
Ivana, don't think you can use spinach. The type of spinach I know has very slim stems. Just work with any type of veggies with broader stems. Well, buzz me if you do try, dear. Love to see the results!
DeleteThe presentation is beautiful! I love those vegetable flowers :)
ReplyDeleteThis looks so good!
ReplyDeleteFlorals&Smiles
Looks so pretty Shirley!
ReplyDeleteYum!
ReplyDeleteGod bless,
XO, Claire
Http://www.littlemissfashionqueen.com
The customary dish to usher prosperity and just so attractively made.
ReplyDeleteDeliciously creative, Shirley. Thank you so much for sharing...
ReplyDeleteLove your green flowers! I always throw that part away without a second thought. Now I know what to do with them :)
ReplyDeleteWow! Your dishes always look so exotic. Here we don't celebrate the CNY. I hope you enjoy it!
ReplyDeleteJasmine ♥
Vegetable flowers? What a lovely idea - and way of making vegetables look so much more attractive when served on the table!
ReplyDeleteGabrielle | A Glass Of Ice
x
Wow this looks wonderful. And I love what you did with the flowers, it really spices up a dish and adds charisma, you know? Love it!
ReplyDeleteAmy;
Little Moon Elephant
Interesting and healthy post!!
ReplyDeleteChinese food is one of my favourite. I like teh way all of the flavours are combined together.
ReplyDeletegreat photos.
xxx
mari
www.ilovegreeninspiration.com
Very interesting post dear
ReplyDeleteCiao
Mywishstyle
Awesomeness, Shirley! Beautifully presented. ^.^
ReplyDeleteYes CNY is just a few weeks away now. I can't wait!
ReplyDeleteReally love this presentation. Never knew that you could actually cut the stem this way and have a beautiful presentation.
ReplyDeleteThey're gorgeous!
ReplyDeleteThis is fine dining quality plating, I'm very impressed. I haven't seen this done with bok choy before.
The abalone looks mighty fine too. I like eating them too. There was a time when you could harvest it at low tide, it was limited to 2 per person but that's still a lot considering the sizes they grow to in NZ. I was studying in Christchurch at the time (1995/1996) and we'll go to Sunmer to harvest them. I'm not sure if it's still allowed though, back in the 90's you could take as many as 2 adults per person per day.
I just had them with my better half and family. You can add them in poon choy (the big bowl feast) nowadays, it's good when everything soaks into the flesh.
Great tip!
ReplyDeleteI love this kitchen, I would like to try this dish
ReplyDeleteGreat!
ReplyDeletekisses Adela Acanski
That looks so delicious
ReplyDeleteLooking so delicious and pretty!
ReplyDeleteHave a nice evening!
Angela Donava
http://www.lookbooks.fr/
What a perfect presentation with a simple recipe! It's so beautiful, Shirley! =)
ReplyDeleteomg this looks amazing!!
ReplyDeletehttp://islandchic77.com/
You have presented it in such a lovely way, love it.
ReplyDeleteInteresting! Normally we would throw away this part of the vegetables (for the flower art)!
ReplyDeleteHappy Lunar New Year to you and your family! =)