Whip Up Pao Fan And Mazu Mee Sua At Home This CNY

Learn to make these restaurant-standard dishes for your celebration.

By Olivia Lim      5 February 2021

With all the restrictions on dining out this Lunar New Year – maximum of 8 diners per table, no shouting of auspicious phrases during lohei, and the like – you may be tempted to stay home for reunion dinner instead. Why not try your hand at these restaurant-standard dishes for the family? Two executive chefs from well-known restaurants in Singapore share their recipes for wholesome and comforting dishes that all ages will enjoy.

Si Chuan Dou Hua’s Crispy Brown Rice with Two-Head Abalone in Superior Stock

“The Crispy Brown Rice with Two-Head Abalone in Superior Stock (Pao Fan) is a wonderful dish to enjoy together as a family over CNY celebrations, as it is both a communal and fun dish to prepare at the table too. When the soup stock is poured into the pot of crispy rice, the crackling sound brings to mind firecrackers traditionally used to bring good luck and fortune. This version includes a two-head abalone which is a classic Chinese New Year ingredient, to represent good fortune.” – Executive Cantonese Master Chef Leung Wing Cheung, who has been with Si Chuan Dou Hua Restaurant at Parkroyal on Kitchener Road for 10 years.

Crispy Brown Rice with Two-Head Abalone in Superior Stock

Prep/cooking time: 30-45 mins

Ingredients (serves 4-5)
1 two-head fresh abalone
15g cooked scallops
100g fresh scallops
100g fresh prawns
80g choy sum
5g crispy Sakura ebi
1.5 litres chicken soup stock
85g each of brown rice, pearl rice, and fragrant rice
A spoonful of chopped scallion, coriander and preserved vegetables
Seasonings: A dash of fine salt, sugar, chicken powder, pepper, Hua Diao wine


1. Boil fresh abalone until cooked. Cut abalone into thin slices and steam with a small amount of cornstarch mixed with water for 5 minutes.

2. Dice scallops, prawns, choy sum and preserved vegetables. Soak the preserved vegetables in water to reduce saltiness.

3. Heat up oil in cooking pot at high temperature (220 deg Celsius).

4. Add brown rice and pearl rice. Mix well, and fry until crispy and golden brown. Place crispy fried rice aside (until step 6).

5. Heat up a stone pot at high temperature. Pour soup stock into the stone pot to boil. Add all ingredients (except abalone) and seasonings to cook for 2 to 3 minutes.

6. Add the crispy fried rice into the stone pot. Place abalone and top with chopped scallion and coriander to complete the dish.


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