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Poon Choy
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jan 31, 2007 10:22 am    Post subject: Poon Choy Reply with quote

the recipe was from a bilingual cookbook called Chinese Casseroles by Cecilia Au-Yeung. The dish was called Dried Seafood Casserole, not poon choy or peng cai. This book was my first cookbook for chinese claypot recipes. Had it for the longest time..I think since my marriage in 1989.

I had to modify the recipe from top to bottom as she uses alot of seasoning to flavour the dish.

I don't have all the expensive dried seafood that was to go with this dish. So I make do with what I have just to try it out. The end result was close to what I ate at Ziyean Restaurant that day.

So, am very happy. Here's my version.



this is how the fried beancurd sheet looks like. Its sold for S$1.50 per packet.


this is how the dried squid tentacles look like


Serves 4 persons
Ingredients
8 pcs preserved chinese mushrooms(superior quality)
8 pcs dried oysters(soften in water)
1 large piece of fried bean curd sheet(cut into oblong shapes)
1 bunch of sea moss(soften in water)
2 pcs of fresh King oyster mushrooms(cut into slices)
50g Chinese cured ham(if not, use pork skin)
4 pcs of dried squid tentacles

seasonings
300ml rich chicken stock
4 tbsp oyster sauce
1 tbsp sesame oil

starch
1.5 tbsp potato starch
3 tbsp water


Method
1. In a large casserole, add stock to boil. When it boils, add the mushrooms to cook first.
2. Cook for 15 mins till the soup turns black. Remove the mushrooms, cut off the stems and discard the stems. Set aside.
3. Next add the rest of the ingredients and seasonings except sea moss and bean curd sheet to cook.
4. Lower heat and cover the claypot to simmer for 50 mins.
5. Remove all the ingredients in the claypot.
6. Using another claypot, start to layer the food starting from the bottom.
7. First layer is squid, then pork, then mushrooms, oysters.
8. Next put the bean curd sheet into the hot pot to cook briefly for 10 mins till soften.
9. Remove and arrange on the pot.
10. Lastly, using a pair of chopsticks, pick up soften sea moss and dip into hot soup to cook for 5 mins. And arrange it the poon choy pot.
11. Add starch mixture to the soup, stir till it thickens. Turn off the heat and pour the sauce over the poon choy.

Serve immediately with rice.

using pork skin
If you want to use pork skin, you need to change the process of cooking.

1. Heat up claypot with a little oil and saute 2 slices of ginger till fragrant.
2. Add pork skin to fry till its slightly burnt and cooked.
3. Then follow the steps above.

Notes
I didn't add salt at all. Because the dried foodstuff I use are already salted. and it gives it a nice texture, flavour and taste when its cooked.

If you can, add more mushrooms to make more stock.
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Last edited by Gina on Mon Feb 05, 2007 9:55 am; edited 1 time in total
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muffin
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PostPosted: Wed Jan 31, 2007 12:23 pm    Post subject: Reply with quote

Gina,

Can I use pork stock instead? Mum can't take chicken due to health reasons.

I use to get the Knorr pork stocks when I go HK. Love their ham & pork cubes and wanton soup cubes. Don't know why it's not sold in Singapore :(

Tried to get from online shops but cannot find :(
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Last edited by muffin on Sun Feb 13, 2011 10:28 pm; edited 1 time in total
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Gina
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PostPosted: Wed Jan 31, 2007 2:17 pm    Post subject: Reply with quote

muffin wrote:
Gina,

Can I use pork stock instead? Mum can't take chicken due to health reasons.

I use to get the Knorr pork stocks when I go HK. Love their ham & pork cubes and wanton soup cubes. Don't know why it's not sold in Singapore :(

Tried to get from online shops but cannot find :(


if you can, use the mushroom to make stock.
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S_ter
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PostPosted: Wed Jan 31, 2007 4:57 pm    Post subject: Reply with quote

Hi Gina: Rushed home from volunteer work to log on and view your poon choi! Wow! wee! Thank you, thank you, thank you... My contribution to the family re-union dinner is finalized. So will be going to my favourite Giant or Prime Supermarts to get:

dried oysters, fried bean curd sheet, King oyster mushrooms, Chinese cured ham(if not, use pork skin) and dried squid tentacles. Maybe might need to get the chinese ham from Yue Hua. But the other stuff (including abalone) I already have...

Once again... terima kasih.

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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Fri Feb 02, 2007 11:04 pm    Post subject: Reply with quote

Gina, this looks very yummy. I think I will do this for the CNY eve. Just wanna re-confirm some ingredients with you :

Fried bean curd sheet = fu chuk that we use to boil barley? Just buy the stick ones & then deep fry?

Squid tentacles = the ones we use to boil soup?

Thanks.
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sherry
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PostPosted: Sat Feb 03, 2007 11:32 am    Post subject: Reply with quote

Thanks Gina for the recipe Very Happy
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Gina
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PostPosted: Sat Feb 03, 2007 6:42 pm    Post subject: Reply with quote

Alannia wrote:
Gina, this looks very yummy. I think I will do this for the CNY eve. Just wanna re-confirm some ingredients with you :

Fried bean curd sheet = fu chuk that we use to boil barley? Just buy the stick ones & then deep fry?

Squid tentacles = the ones we use to boil soup?

Thanks.


Alannia,

Fried bean curd sheet is not fu chuk. its a very large piece about 4 feet in length. its folded into 3 parts and sealed in a plastic bag. The fried bean curd sheet is very elastic once its soaked in water. and will not tear easily. Quite chewy too. I used it to wrap my vegetarian gluten to make spring rolls.

I'll take a picture later.

For the squid tentacles, yes, the ones we buy to boil soup.

you only use this if you are not adding dried scallops or dried abalone. Its to create the nice seafood flavour in the sauce.
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Alannia
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PostPosted: Sun Feb 04, 2007 12:00 am    Post subject: Reply with quote

Thanks, Gina. Will wait for the photo of bean curd sheet that you're talking about.
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jollyminnie
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PostPosted: Mon Feb 05, 2007 9:06 am    Post subject: Reply with quote

Gina

Can also show me a picture of squid tentacles? if not using squid, how many pieces of dried scallops do i need to put?
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Alannia
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PostPosted: Mon Feb 05, 2007 12:14 pm    Post subject: Reply with quote

Thanks, Gina. Will look for it now. :lol:
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schizee14
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PostPosted: Sat Jan 12, 2008 3:12 am    Post subject: Reply with quote

reviving this thread.. so how's the response of the poon chye that u guys made? any suggestions for improvements or variation? its new yr soon again!! =)
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Gina
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PostPosted: Sat Jan 12, 2008 7:30 am    Post subject: Reply with quote

hi,

I am going to make this again this year. The elaborate version with everything. just spend $200 yesterday on all the dried seafood. Smile love
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May May
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Joined: 19 Aug 2007
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Location: Malaysian

PostPosted: Sat Jan 12, 2008 8:52 am    Post subject: Reply with quote

I tried this dish Poon Choy last year when my cousin sis was still working in Intercontinental Hotel Singapore. She brought it back for us for Chinese New Year...And boyy, does it taste good..hehehe... My cousin sis is no longer working in Singapore so no chance to buy already. I'm still looking for restaurants which sells this in Malaysia. Mum and dad wants to have this dish again this Chinese New Year if they do sell it in the restaurants here

Anyone has any good recommendations?

Regards...May
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kwf
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Joined: 22 Nov 2007
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PostPosted: Sat Jan 12, 2008 8:57 am    Post subject: Reply with quote

Gina wrote:
hi,

I am going to make this again this year. The elaborate version with everything. just spend $200 yesterday on all the dried seafood. Smile love


Gina, my mum has been telling me about the Poon Choy for 2 years liao (last and this year)!

Can teach the elaborate version here also? I thinking of making one for her to bring home for reunion dinner this year since I'll only have lunch with her. For 4 servings is good enough. I heard from her the elaborate version contains chicken, duck and a lot more things, right?

Oh ya, she don't like dried oyster and cured ham. Can omit these right?

More importantly, can I prepare this one day before consumption? Coz actual CNY eve I'll be super busy with the lunch.
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Gina
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PostPosted: Sat Jan 12, 2008 9:20 am    Post subject: Reply with quote

Wai Fun

yes! will show everything here. You know me mah! grin This year I don't want to put oysters n ham too coz only i eat oysters sad and I don't have enough jin hua ham for this. I want to reserve my last 'block' for my other soups.

Got a few luncheon to do for hubby's guests. He invited his close friends for lunch at our place on 4th day on CNY. see stars

I may go to Chinatown to shop for more goodies. If you wanna come with me, you sms me, okay? island
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sherry
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PostPosted: Sat Jan 12, 2008 9:31 am    Post subject: Reply with quote

Gina,

Which shop do you go to for your goodies in chinatown?

Thanks for sharing Very Happy
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Gina
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PostPosted: Sat Jan 12, 2008 9:55 am    Post subject: Reply with quote

Sherry

my mom swears by Horse Brand. there is a shop at Chulia Street.

But I just go to the shops at Pagoda Street. I can't remember the name of the shop. I always go there to get my dried seafood and my wine yeast! Smile love
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muffin
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PostPosted: Wed Jan 16, 2008 11:35 am    Post subject: Reply with quote

Gina, when are you going? I see if I can join bo grin
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Last edited by muffin on Sun Feb 13, 2011 10:31 pm; edited 1 time in total
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cete
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PostPosted: Thu Jan 24, 2008 1:42 am    Post subject: Reply with quote

Gina, can u post a picture of the Chinese cured ham, and what's it called in Cantonese or Teochew? I like to make this for CNY dinner . Thanks
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kwf
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PostPosted: Thu Jan 24, 2008 8:00 am    Post subject: Reply with quote

cete wrote:
Gina, can u post a picture of the Chinese cured ham, and what's it called in Cantonese or Teochew? I like to make this for CNY dinner . Thanks


Hi cete, pls allow me to "kaypo" a bit. Chinese cured ham is Jing Hua Huo Tui (in mandarin) or Kam Wah Fo Tui (cantonese). Found a picture in one of the thread here.
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kwf
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PostPosted: Fri Jan 25, 2008 1:07 pm    Post subject: Reply with quote

Gina, is it possible to disclose what are the ingredients for the full recipe so that I can start "collecting" them. Going to market tmr. Smile
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Gina
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PostPosted: Fri Jan 25, 2008 4:35 pm    Post subject: Reply with quote

Wai Fun

the other ingredients is mainly to cook the thick stock first. That will be a duck, an old hen, pork, jin hua huo tui.

the other ingredients are added later:

dried mushrooms, bao zhi(superior sharksfin), abalone, dried scallops(whole), white cabbage, carrots.

or at least, these are the ones i add.

I won't be buying abalone coz every year we have hampers and it has a few cans of that in there. Smile the rest, hubby already bought for me when i was away in China.
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kwf
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PostPosted: Fri Jan 25, 2008 4:43 pm    Post subject: Reply with quote

Thanks, Gina. I'll make sure I take down those to buy tmr. Is a quarter duck & chicken enough?
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Gina
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PostPosted: Fri Jan 25, 2008 5:22 pm    Post subject: Reply with quote

can..
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kwf
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PostPosted: Fri Jan 25, 2008 9:38 pm    Post subject: Reply with quote

Gina, is white cabbage = Bai Cai (those round one)?
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