Ingredients:
  • 250 gm to 500 gm (½ 1-lb) can abalone
  • ½ precooked pork stomach*
  • 110 gm (4 oz) pickled cabbage
  • 1 precooked medium-sized bamboo shoot
  • 120 ml (½ cup) stock
  • ½ teaspoon salt
  • ¼ teaspoon MSG (optional)
  • 1 teaspoon rice wine
  • 1 litre (4 cups) stock
  • 1 teaspoon salt
  • ½ teaspoon MSG (optional)
  • ½ teaspoon sesame oil
  • 1 teaspoon rice wine
Method:
  1. Slice abalone, pork stomach, pickled cabbage and bamboo shoot into thin slices 5 cm (2-in) long and 1 cm (2/3 in) wide.
  2. In a medium-sized soup bowl, arrange the abalone slices to line the centre of bowl; arrange the pork stomach slices around the abalone slices. Place the pickled cabbage slices, bamboo shoot and any end pieces in the middle to fill the bowl; pack down securely and add stock, salt, optional MSG and rice wine. Place bowl in steamer and steam 15 minutes over medium heat; remove
  3. Drain off liquid from steaming and add to stock, salt, MSG, sesame oil and rice wine; invert bowl and demold into soup serving bowl. Heat stock, salt, (optional MSG), sesame oil and rice wine until liquid begins to boil and pour into serving bowl; garnish top with a sprig of coriander.


*To pre-condition pork stomach:
Remove any fat from pork stomach; cut the stomach horizontally about 3 inches long and turn inside out; rub exterior and interior surface thoroughly with 1 tablespoon salt and 1 tablespoon vinegar; rinse both surfaces repeatedly with cold water until both are rid of any residue; drain and cook in boiling water for 3 minutes; remove and use the edge of cleaver to further scrape away any covering; rinse and drain.
Place 6 cups water, 2 stalks green onion, 2 slices ginger root. 1 tablespoon rice wine and pork stomach in a pressure cooker and cook 20 minutes until stomach is tender. (If no pressure cooker is available, cook ingredients in a covered pot for about 1 hour over medium heat; remove and continue).