Poon Choi ( Big Bowl Feast ) 蛇全十美 ～ 盆菜

I have never tasted Poon Choi before , after googled and checked few websites, i was very braved to prepare this Poon Choi for Re-union dinner. From what i learnt, this big bowl feast is a one-pot dish that full of premium delicacies as to symbloises prosperity and abundance. My idea was simply to assemble all dishes that i usually prepared for re-union dinner (with adding few new dishes) into one-pot..Usually the wet ingredients will be placed at the bottom whereas those dry ingredients to place on the top..I admit mine has the Poon Choi look but don't think it taste the same like those Poon Choi served in the restaurants or Poon Choi from origin Hong Kong.

I limited my Poon Choi with perfect 10 premium ingredients.

Here were the preparation..

Preparing braised pork knuckles with sea cucumbers and mushrooms



A new recipe- Money pockets ( Wrapped fish paste with dumpling wrapper). My kids said this is better than my earlier Hokkien meat balls ..

Steamed scallops and fish maw with superior chicken stock

Roast chicken and roast crispy pork

follow how the restaurant way of roast, pour hot cooking oil on the roasted chicken skin in order to have crispy skin..but this was too tedious and oil spilled everywhere, will not make this way again..

To assemble the Poon Choi, first place with wet ingredients  (for my case is braised pork knuckles) and then top up with all dry ingredients ..

complete assembled Poon Choi

At first, i was thinking to add abalone too, but the idea was rejected by my hubby ( he said nothing special about this abalone and not worth for the value, sound like an accountant !! Phong Hong, are you agree? LOL ) and kids don't appreciate this. So the end i have a chance to save few hundred ringgits !!

You may hop over to Alvin aka Chef and Sommelier for a abalone poon choi ....

I thought i need to spend longer time to prepare this recipe, but in actual fact, it was quick, because many items are refer to old recipes..

Poon Choi ( Big Bowl Feast ) 蛇全十美 ～ 盆菜
(recipe source: by Sonia aka Nasi Lemak Lover)

1st item, 2nd and 3rd item- Braised Pork Knuckles with Sea Cucumber & Mushrooms 海參豬腳, refer recipe here (with additional mushrooms)

4th item – Money pockets ( wrapped fish paste with dumpling wrapper)

150g fish paste ( remove fish flesh from mackarel fish)
2 water chestnuts, chopped
30g mixed vegetables (carrot, pea and corn)
1/2tbsp tapioca flour
Salt, sugar and pepper to taste

Dumpling wrappers
Chinese chives, blanched in hot water to soften

Method
1. Mix fish paste with all ingredients, stir till a sticky paste.
2. Wrap fish paste with dumpling wrapper, tie with chives.
3. Deep fry over medium low heat till golden brown.

5th & 6th item- Scallop and Fish Maw in superior stock

Superior chicken stock (prepare 1 day ahead)
1 old chicken
6pcs of dried longan
1tsp whole white peppers
2lt water
-put all ingredients in a large stock pot, bring to boil. Lower heat and simmer for 3hrs. Allow to cool, strain and set aside

10pcs dried scallop- soak in a bowl of clean water overnight
10pcs ready fried fish maw

To prepare scallop and fish maw
1. Add superior chicken stock and water from soak scallop in a steaming plate.
2. Place soaked scallops and fish maw on top.
3. Steam for 1-2 hrs. Remove fish maw after 30mins.
4. Season with salt.

7th item- Salt and pepper large prawns, refer recipe here

8th item- Roast chicken, refer to roast duck recipe here, replaced duck with chicken (but this time i did not sun dry the skin, just keep inside the fridge overnight. After roast, pour hot cooking oil on the skin)

9th item – Roast crispy Pork, refer recipe here 

10th item – Hokkien meat balls, refer recipe here

To assemble Poon Choi
1. First place some Chinese long cabbage at the bottom of a claypot.
2. Then lay some fried taro slices on top of cabbage.
3. Take the cooked pork knuckles and place on top of taro slices, pour some gravy on it.
4. To finish the top layer, arrange prawns, mushroom and sea cucumbers from braised knuckles, money pockets, roast chicken, roast crispy pork, Hokkien meat balls, scallop and fish maw, garnish with blanched broccoli flowerets.
5. Bring claypot to heat up the gravy, enjoy!

As a Hokkein, a must have item in a re-union dinner, Hokkien noodles..i add the fried pork lard from the pork lard oil prepared for chinese peanut cookies..

I also cook this pork ribs with lotus soup

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover