Abalone and Asparagus
This is only the beginning of the month and we have generated too many bills already, so I'm trying to lie low. No grocery shopping this week and no eating out. Besides, it's a great occasion for liquidating some of my WW3 food stock and guess what I found when digging through the cupboards...Abalone!
Mum gave me a can of abalone when I was last home and abalones are for special occasions since they are so expensive. But I couldn't think of any at the moment and I did feel like eating it, so here's my Abalone and Asparagus.
I made a sauce from the drained abalone juice in the can so as not to waste it (my brother usually eats abalone with maggi mee - think of the waste) and garnished the dish with grilled asparagus for the colour.
Basically, just slice the abalone as thinly as you can and spread it on a plate. Grill a few asparagus and stack them in the middle of the plate with the sliced abalone surrounding it. I wouldn't bother with any salt as the sauce would be naturally salty, but do sprinkle some pepper over everything.
Pour the abalone juice into a small bowl and add a bit of sugar, oyster sauce, Chinese cooking wine and cornstarch to it. Mix well.
Slice a bit of ginger and garlic thinly and fry them in a bit of sesame oil. When they are fragrant, add the abalone juice. Simmer till the sauce thickens.
Filter it through a sieve to remove the garlic and ginger. Pour the sauce over the abalone and asparagus. If you wish, you can also add some cooked crabmeat on top of the asparagus before adding the sauce.