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Spring Moon Hamper Dried Seafood Recipe | The Peninsula Hong Kong

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Mid-Autumn Deluxe Gourmet Hamper

 

Celebrate the luminous season with Michelin-starred Deluxe Gourmet Hamper, presented by Spring Moon’s culinary team to spread the festive joy.

 

Inspired by the Art Deco style interior design of Spring Moon, the predominant feature of the stained glass windows combines perfectly with the tea and fortune bamboo motifs to make this multi-tiered hamper exceptionally enlivening. Brimming with irresistible tastes of the season, the gourmet hamper features the famed Mini Egg Custard Mooncakes, 30-head dried abalone, homemade XO Chilli Sauce, 18-head fish maw, Hokkaido conpoy, aged Yunnan Pu-er premium tea and more.

 

Mid-Autumn Premium Gourmet Hamper

 

Celebrate the luminous season with Michelin-starred Premium Gourmet Hamper, presented by Spring Moon’s culinary team to spread the festive joy.

Inspired by the Art Deco style interior design of Spring Moon, the predominant feature of the stained glass windows combines perfectly with the tea and fortune bamboo motifs to make this multi-tiered hamper exceptionally enlivening. Brimming with irresistible tastes of the season, the gourmet hamper features the famed Mini Egg Custard Mooncakes, homemade XO Chilli Sauce, 35-head fish maw, sea cucumber, Hokkaido conpoy, Shiitake mushroom, aged Yunnan Pu-er premium tea and more.

 

PROCESSING METHOD OF DRIED SEAFOOD

  1. Fish maw
  2. Dried abalone
  3. Conpoy
  4. Sea cucumber
  5. Shiitake mushroom

 

FISH MAW

Processing methods

  1. Soak the fish maw in fresh water for 18 to 24 hours until it becomes soft. Change the water from time to time and rinse with cool water each time.
  2. Put ginger and shallot into a pot of fresh water, bring it to aboil and turn off the heat.
  3. Put the soaked fish maw into the pot and cover it tightly with a lid. Wait until the water cools down.
  4. Take out the fish maw and rinse with clean water. Ready for cooking.

Store in a sealed plastic bag and keep refrigerated.

 

DRIED ABALONE

Processing methods

  1. Soak the abalone in water for about 2 days until it becomes soft. Change the water at least once every day.
  2. Flush the abalone clean with water, and then set aside.
  3. Place abalone into hot water with ginger, shallot, and Chinese yellow wine and boil for about 5 minutes.
  4. Place the rehydrated abalone and ingredients including 1 chicken, 1kg of pork ribs, 5 scallops, and rock sugar into a clay pot with a bamboo mat at the bottom, and then add boiling water to cover the ingredients.
  5.  Boil over a high heat for about 2 hours, then turn the heat down to simmer for 5 to 6 hours, and then cool it down a bit. Turn the heat up to a boil for another 2 hours, and cook until the abalone becomes soft.
  6. When the soup becomes thick, add boiling water. Remove the abalone, add broth and oyster sauce to thicken the soup.

Store in a sealed plastic bag and keep refrigerated.

 

CONPOY

Processing methods

  1. Soak the conpoy with freash water for about an hour until it becomes soft.
  2. Rinse and clean the soft conpoy gently and remove the old muscles from the conpoy’s rim.
  3. Put the cleaned conpoy into a bowl and add an appropriate amount of ginger slice, shallot and water.
  4. Place the bowl in a pot and steam on a high heat for about one and a half hours.

Store in a ventilated and cool place or keep refrigerated.

 

SEA CUCUMBER

Processing methods

  1. Soak the sea cucumbers in fresh water for 1 day, Change the water from time to time and rinse with cool water each time.
  2. Place the sea cucumbers into hot water and bring it to boil for about 10 to 15 minutes. Turn off the heat and cover with lid, then wait until the sea cucumbers get softened.
  3. Take out the sea cucumbers, then cut the bodies to create an opening and remove the internal organs. 
  4. Put the cleaned sea cucumbers into a pot and add ginger, shallot and wine. Boil over a high heat for 1 to 2 minutes.

Remark: there may have some sands inside sea cucumber, and must be thoroughly rinsed out before cooking.

Store in a ventilated and cool place or keep refrigerated.

 

SHIITAKE MUSHROOM

Processing methods

  1. Wash the mushroom thoroughly.
  2. Soak the mushroom in water of about 80°C to produce the mushroom’s unique aroma.
  3. Drain and set aside when the mushroom is softened. Ready for cooking.

Store in a sealed plastic bag and keep refrigerated.