Asian - style Appetizer

Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy

Name: Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
Cook time: 56 s
Total time: 58 s
Yield: 6
Cuisine: Cina,Tempatan,Asia
Ingredients: 8 Pieces Dried Shiitake mushrooms; 200 Grams Sea Cucumber; 50 Grams Ready-to-Use Fried Fish Maw; 150 Grams Canned Pacific Clams; 300 Grams Bok Choy; 1 Tablespoon Cooking Oil; 5 Slices Ginger; 500 Mililliters Water; 2 Tablespoons MAGGI® Oyster Sauce; 2 Tablespoons MAGGI® Concentrated Chicken Stock; 1/2 Teaspoon Dark Soy Sauce; 1 Teaspoon Sesame Oil; 1 Teaspoon Cornstarch; 2 Tablespoons Water

(0)

58 Min

Sederhana

Ingredients

6 servings

8 pcs

Dried Shiitake mushrooms

200 g

Sea Cucumber

50 g

Ready-to-Use Fried Fish Maw

150 g

Canned Pacific Clams

300 g

Bok Choy

1 sudu besar

Cooking Oil

5 slice

Ginger

500 ml

Water

2 sudu besar

MAGGI® Oyster Sauce

2 sudu besar

MAGGI® Concentrated Chicken Stock

0.5 sudu kecil

Dark Soy Sauce

1 sudu kecil

Sesame Oil

1 sudu kecil

Cornstarch

2 sudu besar

Water

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Nutrition Value

Karbohidrat

7.09 g

Tenaga

109.63 kcal

Lemak

2.98 g

Protein

14.3 g

Information per serving

Step1
10 Min

In a wok, heat the oil and fry ginger until fragrant. When the oil is heated, add in sea cucumber, fish maw and mushrooms. Stir well for a minute and then add in the seasoning. Next, pour in water and bring to a boil.
Step2
45 Min

Simmer on low heat for 30 – 35 minutes until sea cucumber and fish maw is softened. Add in Pacific clams and simmer for another 4 – 5 minutes. Mix in thickening and stir well. Then, turn off heat.
Step3
1 Min

Next, blanch bok choy in hot boiling water with a few drops of cooking oil for 10 – 15 seconds, until just wilted. When ready, drain and arrange the bok choy in a circle on a plate.
Step4
1 Min

Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.
Step5
1 Min

Serve immediately and enjoy while it’s hot.

Step1 of 5

: Soy sauce, Air, Sesame Oil, Timun Laut, Stok Ayam Pekat MAGGI®, Minyak Masak, Young Ginger, Cendawan Shiitake kering, Fish Maw, MAGGI® Oyster Sauce

In a wok, heat the oil and fry ginger until fragrant. When the oil is heated, add in sea cucumber, fish maw and mushrooms. Stir well for a minute and then add in the seasoning. Next, pour in water and bring to a boil.

Step2 of 5

: Lala, Air, Cornstarch

Simmer on low heat for 30 – 35 minutes until sea cucumber and fish maw is softened. Add in Pacific clams and simmer for another 4 – 5 minutes. Mix in thickening and stir well. Then, turn off heat.

Step3 of 5

: Chinese Cabbage

Next, blanch bok choy in hot boiling water with a few drops of cooking oil for 10 – 15 seconds, until just wilted. When ready, drain and arrange the bok choy in a circle on a plate.

Step4 of 5

Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.

Step5 of 5

Serve immediately and enjoy while it’s hot.

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Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy

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