This Treasure Pot recipe is super delicious and super fast to prepare.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. _________________________ Ingredients: Serves 3 - 4 pax
1 cup of water 1/2 teaspoon of chicken stock powder 400g of round cabbage 220g of enoki mushrooms
Sauce ingredients ------ 1 tablespoon of sesame oil 2 tablespoon of cooking oil 15g of chopped young ginger 4 cloves of chopped garlic 2 chopped shallots 2 chopped red chilli (optional) 1/2 teaspoon of sugar 2 chopped spring onion (stem only) 2 tablespoons of oyster sauce 1 tablespoon of light soy sauce 125ml or 1/2 cup of water
Other ingredients ---- 300g of prawns 150g of shabu shabu pork 150g of scallops 1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine) Rest of the spring onion
Hi and welcome to Spice and Pants. Today we'll be cooking a very simple treasure pot.
So let's start cooking.
We'll now prepare the base for the clay pot. Add in one cup of water,
half a teaspoon of chicken stock powder. We'll add in 400 grams of cabbage or wong pok as they call it.
We have not turned on the heat yet. We just want to lay the base first.
This is a very easy dish to make. You just need about 10 minutes.
Add in 220 grams of enoki mushroom.
Now put the lid on and we'll turn this to medium low heat and let this come to a boil.
We'll now heat up some oil to make our sauce. We'll add in one tablespoon of sesame oil
and two tablespoons of peanut oil. You can use vegetable oil if you want,
not a problem. We need to heat this up.
Once you see smoke rising up from here, that means the oil is hot enough.
Now let's prepare the sauce. 15 grams of ginger chopped,
four cloves of garlic chopped, two shallots chopped, two big chilies chopped. This is optional.
If you do not want your dish to be spicy, you can exclude the chili.
Half a teaspoon of sugar and the white stem of two stalks of spring onion.
We'll now add in the hot oil. Be very careful.
Give this a stir first. This step is important because it will extract the flavor
from the garlic, shallots, ginger etc. We'll now add in our sauce. Two tablespoons of oyster sauce,
one tablespoon of light soy sauce and 125 milliliters of water. Mix them up well.
Now let's go back to the clay pot and see how is it doing.
Once you see steam rising up, it's time to put in the rest of our ingredients.
300 grams of prawn, deveined. Put them in. Spread them out. 150 grams of pork. I'm using
shoulder butt over here and these are sliced for shabu-shabu so it will cook much easier.
Spread them out also. I'm also using 150 grams of scallops. Also spread them out. Very easy,
very delicious dish. Now we add in our sauce. Give them a light stir first and just spread them
over the meat and the prawns. Put the cover on and let them steam for eight minutes. I'll see you
in a while. Eight minutes is up. Let's have a look. Wow, look at how beautiful this is. We'll now add
in one tablespoon of hua tiao chiew or Chinese cooking wine by the side. This will enhance the
flavor and we'll sprinkle some spring onion onto the dish. This is so beautiful and it smells
fantastic. Time to have our lunch and now the dish is done. Let's have a taste. Beautiful.
Let's just give this a taste now. The cabbage is very sweet. Let's try the pork.
Ambient man. The scallop is also very sweet and the enoki mushroom has absorbed
the soup beautifully. Let's just give the broth a taste.
Very flavorful. We have the sweetness from the prawns, the scallops as well as the pork inside
there with the cabbage. This is really fantastic. So ladies and gentlemen, I hope you like our
video. Do click like on our video and do subscribe to our channel. Thank you for watching.
