Succulent Sea Cucumber, Fish Maw, Pacific Clams and Mushrooms with Bok Choy
Sederhana
•58 Min
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Ingredients
6
servings
ingredient_quantity
recipe ingredient
Dried Shiitake mushrooms
8
pcs
Ready-to-Use Fried Fish Maw
50
g
Canned Pacific Clams
150
g
Bok Choy
300
g
Corn Oil
1
tbsp
Ginger Root, Raw
5
slice
Water
500
ml
MAGGI® Oyster Sauce
2
tbsp
MAGGI® Concentrated Chicken Stock
2
tbsp
Sweet Soy Sauce
0.5
tsp
Minyak Bijan
1
tsp
Tepung Jagung
1
tsp
Water
2
tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
7.09 g
Energy
109.63 kcal
Fats
2.98 g
Protein
14.3 g
Nutrition Table Footer
10 min
45 min
1 min
1 min
1 min
Recipe steps
58 min
Start Timer
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
Dark Soy Sauce
0
Water
0
Sesame Oil
0
Sea Cucumber
0
MAGGI® Concentrated Chicken Stock
0
Cooking Oil
0
Ginger
0
Dried Shiitake mushrooms
0
Ready-to-Use Fried Fish Maw
0
MAGGI® Oyster Sauce
0
Recipe steps
58 min
Start Timer
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 a
Canned Pacific Clams
0
Water
0
Cornstarch
0
Recipe steps
58 min
Start Timer
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
Bok Choy
0
Recipe steps
58 min
Start Timer
Finally, ladle sea cucumbers, fish maw, Pacific clams and mushrooms into the middle.
Recipe steps
58 min
Start Timer
Serve immediately and enjoy while it’s hot.