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"A bite of abalone is a mouthful of gold", Green Lip abalone is the best among Australian abalones. It is rare in production and rich in nutritional value. On top of the most precious authentic way of braising abalone , we select the best ingredients and use the best cooking methods to create a true Hong Kong fusion way of enjoying abalone.
Carefully select the 2 heads abalones from pollution-free waters in Australia (native 250-350g), using old chicken, Italian Parma ham, Spanish iberico pork bones, dried scallops, kelp, and oyster juice to make abalone jus, we carefully process in multiple steps to slow cook and braise the abalones, kept abalone and jus frozen since cooked, make it ready to serve anytime at home’s fridge.
Australian Green Lip abalone was bred in the vast, pollution-free waters of Australia and has high health value: rich in protein, calcium, iron, iodine, vitamins A, E, various trace minerals, and fatty acids that are beneficial to the body; in addition, cholesterol content is low and it is a healthy food for preventing cardiovascular diseases. Eating abalone can nourish the liver and kidneys, improve eyesight and accelerate blood circulation.
After being cooked with precious abalone jus, each 2-head abalone weigh more than 180g. Fresh and tender, classic and delicious, and it will be unforgettable once you eat it.
O’Chef Lab’s “2-Head” ancient-style braised abalone is delivered frozen. Add water or sake to reheat it before eating, and you can enjoy a gourmet meal that is comparable to the Michelin restaurant’s chef’s private kitchen.
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Ingredients:
Australian green lip abalone
Old chicken
Italian prosciutto
Spanish Iberico Pork Ribs
Gan Yao Zhu
Kelp
Oyster jus
Sake
Sugar
Net weight of abalone and souce: 180g+
Reheating Method
Step 1: Prepare the casserole and gas stove
First, please prepare a small casserole with a lid or a stainless steel pot with a lid. The bottom of the pot should not be too big for the abalone.
(try to avoid using an electric ceramic stove because the fire power is difficult to control)
Step 2: Process the abalone
1. Take out the abalone from the refrigerator, without thawing, take out the abalone (with jus).
2. Put the whole abalone into the pot. If there is more than one abalone, please place them flat on the bottom of the pot and do not stack them.
3. Add about three bowls of water or Japanese sake (750 ml). If cooking more than one abalone, please add water until the water level reaches 2/3 of the abalone.
4. Cook over low heat for about 5 minutes. Since the abalone was kept frozen, it will take some time to cook.
5. After 5 minutes, switch to medium heat to reduce the jus. You need to keep an eye on the abalone jus at all times. If necessary, lift the lid or stir gently with a wooden spoon (avoid using stainless steel tools) to heat the abalone evenly.
Step 3: Concentrate abalone sauce
1. When the abalone sauce is reduced to less than half height of the abalone, reduce the heat to low.
2. Continue stirring until the abalone sauce becomes thick and glossy.
3. The remaining abalone sauce will not exceed 100 ml and can be placed on a plate.
Cooking Tips
When cooked in a casserole, the sugar in the abalone juice will undergo a caramelization reaction. This reaction can concentrate the flavor of the abalone juice and maintain its original flavor.
Food Recommendations
To enjoy delicious abalone, cut it into small pieces rather than slicing it so you can enjoy all the umami flavors in the abalone from top to bottom.
If you want to add more flavor, you can use Japanese sake instead of water for better results (normal sake will do).
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Caviar is extracted from the fish roe, immediately marinated, and packaged for freezing. The entire process is completed within 10 minutes.
Until it reaches the customer, the caviar undergoes freezing for once only, there is no package transferral after transportation. There is no change in temperature, keeping the caviar fresh, and thus absolutely no preservatives are used.
Packaging size : 30G
Sturgeon Species: Hybrid (Acipenser Schrenckii x Huso Dauricus) Oscietra
Farming Period: 13+ years
Roe Size: 3mm
Roe Colour: Light to dark amber
Storage: -18C to -20C
How to keep & Defrost
Caviar in original package could be kept for 1 year in freezer (-18 degrees).
Transfer frozen caviar to chiller (0-4 degrees) before eat, caviar would be defrosted after a couple of hours.
Caviar in original package could be kept for 30 days in chiller (0-4 degrees).
You may also defrost caviar in original package on a plate at room temperature, would be ready in 30 minutes.
How to eat after defrosting
Place caviar in original can on top of ice cubes to keep its freshness and temperature.
Avoid using the golden key for better preservation of the shape and taste of caviar.
If you need to store up the caviar again before finishing it, completely seal the can, put it back to chiller (0-4 degrees), and please finish in 24 hours.
