Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Home-made Poon Choy

Posted by Jason Wong On January - 31 - 2009 |
A few months back we posted some photos of our Poon Choy, and now I am posting the process of building the Poon Choy with the various ingredients used.
All ingridients already cooked on the table waiting to be combined to build our Poon Choy.

All ingredients already cooked on the table waiting to be combined to build our Poon Choy.

White redish.

Blench radish.

The stewed bean curd skin forms the second layer of the Poon Choy. The first is the white redish.

Braised bean curd skin.

Stewed pork skin

Stewed pork skin

Steamed pork patties.

Steamed pork patties.

Stewed sea cucumber.

Braised sea cucumber.

'San Sin Kai' or liquer chicken.

'San Sin Kai' or liquor chicken.

Bought roast duck.

Bought roast duck.

Deep fried prawns with salt. Remember to use fresh prawns so that it would have that fishy smell.

Deep fried prawns with salt. Remember to use fresh prawns so that it would have that fishy smell.

Stewed shitaki mushroom.

Braised shitaki mushroom.

Blench brocoli.

Blench broccoli.

Gill is getting ready for the building of the Poon Choy.

Gill is getting ready for the building of the Poon Choy.

The base layers are the white raddish and stewed bean curd skin.

The base layers are the radish and braised bean curd skin.

The third layer is the the pre-cooked pork skin.

The third layer is the the pre-cooked pork skin.

The fourth layer consist of the specially cooked pork in bean paste, which has a very heavy taste. The previous layers do not contain much taste, their job is to absorb all the taste from the top layers.

The fourth layer consist of the specially braised pork in bean paste, which has a very heavy taste. The previous layers do not contain much flavor, their job is to absorb all the taste from the braised pork.

On top of the stewed pork layer are the layers of san sin kai, roast duck, steam pork, deep fried prawns and steam pork. Then on top of those, we placed the mushrooms and broccolies.

On top of the braised pork layer are the layers of chicken - san sin kai, roast duck, steam pork pattie, deep fried prawns and sea cucumber and mushroom. Broccolies as part of decor & green.

This is the end product of the day's hard work of preparing and cooking the layers of delicious ingridients.

This is the end product of the day's hard work of preparing and cooking the layers of delicious ingredients.

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13 Responses to “Home-made Poon Choy”

  1. wow… it is really hard work. But the poon choy looks delicious. Gill, when are you going to make this for us? :D

    [Reply]

  2. Little Inbox says:

    Oh, the preparation steps are so tedious. By the way, how to keep the poon choy warm while eating? I just watched the “Taste with Jason”. The poon choy is served on a small gas stove.

    [Reply]

  3. oh my oh my…i so miss gd old chinese food now!!! wail!

    [Reply]

  4. every dish has 2be prep in advance hor? so r u sharing the recipes for them? *wink*

    [Reply]

  5. lingzie says:

    i’ve been waiting for this post since your teaser poon choy photo! :P
    looks really good. i myself have never tried poon choy. ~hint hint hint~ lol

    [Reply]

  6. wow… everything gotta prepared ahead first…. ;)

    [Reply]

  7. cariso says:

    Homemade poon choy! I’ve never tried homemade one before!

    [Reply]

  8. gill gill says:

    FoOd PaRaDiSe: have to think ahead before answer you…ahahah

    Little Inbox: indeed, you can served the poon choy on a small gas stove. sorry, forgot to mention in the post…hehe

    thenomadGourmand: eh…wait until i can finetune the receipy then baru cakap la….hahaha

    lingzie: looks like the homemade poon choy do brings up some curioucities :D.

    NKOTB: yup, i’ve beeing busy for that whole day :P

    cariso: what bout the commercial poon choy? which restaurant is the best?

    ladies (wah, 100% ladies left the comments here), since got so many *Hint* to asked about the homemade poon choy, so i will consider to organise a gathering for poon choy session…what do you think?

    [Reply]

  9. Michael Chong & Li Mee says:

    Hi! Your brother-in-law asked why isn’t he invited to try your poon choy??? Hahaha…. looks great! It must taste very good! Good Job! Very interesting blog

    [Reply]

    Jason Wong Reply:

    Can! we can make one in KL for you guys to try! Hehehe… be our white mice!

    [Reply]

  10. […] or ‘Poon Choy’(RM19.90), was not what we expected to be. If you have read our ‘Phoon Choy’ post you would know the difference. At Ko Fu Loft it is basically various types of roasted meat and […]

  11. yap says:

    recently I have this dish in one restaurant
    They have different of ingredient
    May I know what is the original poon choi ingredient

    [Reply]

    Jason Wong Reply:

    Yap,
    Forgive me for not replyig earlier. Actually, the ingredients for a Poon Choy is very subjective and dependable on the restaurant’s preference. The one you have seen here is the recipe we got from Hong Kong, whic we try to imitate.

    Normally, there will be raddish, yam, bean curd skin, braised pork belly, roast duck and chicken and vegetables (pak choy or broccoli). Seafood is optional, same as the luxury items like abalone and scallops.

    [Reply]

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