Chap Goh Mei - steamed abalone

Eating abalone is considered a luxury among Chinese. But this delicacy is easily avalable now either in fresh form, dried form or packed in cans.

Last week I put my cooking skill to test. My very first attempt in steaming abalone. Knew that abalone is tough in texture so I steamed it for about 15 minutes. Outcome?? Not that tough although I still need to cut with some effort. At least it is edible. Lol.

Only 1 1/2 abalone in the can. I used up the 1/2 for my shark fin soup. I never enjoyed abalone so hubby was lucky to have the big share of it.

Just throw some sliced gingers on top of the abalone. Add one tbsp cooking wine to the abalone and let it steams for 15 minutes. While it steams, in a pan, heat up few tbsp cooking oil. Once the oil is smoky, add to the abalone. Drizzle 1 tbsp light soy sauce. Turn off the heat and garnish with spring onion.