#cny dish

[miniliew-blog]

Ken Can Cook - Pencai (盆菜) 2025

Date: Feb 15, 2025 I cooked two pots of Pencai this year. Both Pencai are similar but some ingredients are different. My ex-big-boss today has requested me to please post a blog entry on how to cook it. So, let’s do just that! What is Pencai? So, it is a CNY dish you cook during CNY. Basically, you braised a pot that has many many ingredients until it is fully cooked. This is my first Pencai…

View On WordPress

[dessert-fanatic]

Traditional Hokkien Hae Chor

 Ingredient A

300 g fatty minced pork

400 g prawn paste

3 tbsp corn oil

1 egg

 Ingredient B

400 g fresh water chestnut (coarsely chopped)

200 g onion (finely chopped)

2 cloves garlic (finely chopped)

1 tbsp light soy sauce

2 tbsp shaoxing rice wine

½ tsp salt & pepper

2 tbsp sugar

1 tbsp sesame oil

3 tbsp oyster sauce

100 g coriander leaf (chopped)

1 tsp five spices powder

5 sheets dried bean curd skin

 Some corn flour for dusting before frying

1.      Mix ingredients A till light and fluffy

2.      Add in ingredients B and mix well

3.      Spoon a portion of mixture onto a bean curd skin and roll up

4.      Steam the rolled up Hae Chor over a steamer for 5-7 min

5.      When cooled, cut into small/medium portions and dust with corn flour before frying in hot oil till crispy and golden brown

6.      Serve hot with sweet sauce or Thai chili sauce.

 This is a very nice and juicy prawn & meat roll which I learnt from Chef Eric Teo when he gave lessons at the Lau Pa Sat Festival Market at Raffles Quay in 2009.  I have used this recipe since then to make Hae Chor for Chinese New Year reunion dinner and it has never fail to earn praises from everyone at the table. 

I have decided to share it with you now and am submitting this Traditional Hokkien Hae Chor  to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen’s Delight.