Ingredients（ as fancy as you like）
Seafood
8 abalones
8 scallops
8 fish maws - soaked in hot water until softened and puffy
8 prawns - veins removed, head and shells intact
Meat
Roast Pork/Roast Duck/Roast Chicken (cut into 8 pieces)
Meatless protein
8 Dried Beancurd sheet
Vegetables
8 straw mushrooms
8 dried mushrooms - rinsed and soaked in a small bowl of hot water for 15 minutes to soften
corn (cut into 8 pieces)
White Radish@Daikon (cut into 8 pieces)
carrot (cut into 8 pieces)
broccoli (cut into 8 pieces)
napa cabbage
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How to Layer the "Pen"
Bottom layer
1. Start from corn and daikon.
2. Add in water (enough to cover the corn and daikon). Simmer for 10mins.
Middle layer
1. Add in straw mushrooms, carrot and napa cabbage
2. Add in noodle to one’s liking
Top layer
Add in abalone, prawns, scallop, dried mushroom, broccoli and fish maw.
Cover and Simmer for 15mins-20mins until the prawns cooked.
After prawn cooked, add in roast pork and beancurd sheet (both ingredients to add in lastly to preserve the crispiness of the pork skin)
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Thickened Sauce Ingredients:
Oil, Garlic (3 cloves)
Ginger (3 slices)
1 tbsp oyster sauce
1 tbsp Shaoxing Wine
1 tbsp Soy sauce
1 glass of water.
2 tbsp of corn-starch (dissolved in water)
Sauce preparation:
Heat up pan with oil.
Add in garlic and ginger stir fry until yellow and fragrance.
Add in water follow by Shaoxing wine. Bring to boil.
Add in corn-starch. Bring to boil.
Pour the thickened sauce over everything and ready to serve.
ENJOY!!!
