HAOS Gourmet Recipes

Abalone Jelly (Appetizer)

Ingredients 食材
  • One pack of HAOS South Africa Abalone in light Soy Sauce (HAOS 南非酱汁鲍鱼)
  • Agar-agar Powder or Konnyaku powder (Recommended Ratio as per specify in the packaging)
  • Water (to top up the mixture)
  • Salt or soy sauce and pepper, to taste
  • Spring Onion, to garnish (Optional)
Directions 做法步骤
  1. Cut open one pack of HAOS South Africa Abalone in light Soy Sauce, drain the abalones and collect the abalone sauce.
  2. Place some spring onion and each abalone into molds.
  3. In a small pot, dissolve the agar- agar powder into the abalone sauce, salt and pepper (to taste) and top up with water for desired amount of jelly.
  4. Boil the agar-agar mixture, while stir constantly.
  5. When mixture boils, pour the mixture into mould and tap gently to remove any trapped bubbles.
  6. Leave to chill in the fridge until set, and serve on the plate.

Abalone Poke Bowl

Ingredients 食材
  • One pack of HAOS South Africa abalone (drain the abalone cut into thin slices and retain the sauce)
  • 50 g Baby Bok Choy or other vegetable of choice, cut off the stem and wash
  • Salsa Mix ( tomato, bell pepper, red onion ( diced), chives, lemon juice)
  • 1 cup Wheat berry Mix ( rinse well) + 3 cup of water
  • Butter
  • Furikake (Japanese seaweed seasoning), as toppings.
  • Lemon, cut into wedges
Directions 做法步骤
  1. Cook the wheat berry mix with 3 cup of water in a pot, bring to boil and simmer over low heat for 1 hour or until the grains are soft.
  2. Drain and scoop some of the hot wheat berry mix on the serving bowl, add some butter and mix thoroughly until butter melted.
  3. Blanch the baby bok choy in boiling water till cook, drain and arrange on serving bowl.
  4. Scoop a spoonful of Salsa Mix next to the Wheat berry mix, and top with a few slices of abalone.
  5. Drizzle the wheat mix with the abalone soy sauce, and sprinkle some Furikake and squeeze the lemon juice over the dish as desired.

Abalone tapas

Ingredients 食材
  • 4 whole fresh mushrooms, clean and pat dry with paper towel, remove the stems.
  • 1 pack of Abalone in Sauce or 1 pack of S.A abalone or 1 bottles HAOS Abalone in light Braised sauce.
  • 1 tablespoon of minced garlic
  • 1 tablespoon vegetable oil
  • ¼ cup of Mozzarella cheese
  • ¼ cup grated Cheddar cheese
  • Ground black pepper, to taste
Directions 做法步骤
  1. Preheat oven to 175 °C. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel.
  2. Cut open the pack of abalone and drain the abalone and cut each into 6 pieces.
  3. Heat oil in a large skillet over medium heat. Add garlic and pieces of abalone into the skillet. Taking care not to burn garlic.
  4. Stuff each mushroom cap with garlic and one piece of abalone, cheddar cheese, mozzarella cheese, and black pepper. Arrange the mushroom caps on prepared baking sheet.
  5. Bake for 20 minutes in the preheated oven or until the mushrooms are piping hot and the cheese melts.

Chili Crab Linguine

Ingredients 食材
  • 1 bottle of HAOS CHILI CRAB （HAOS 辣椒螃蟹）
  • 1 raw egg
  • 1 serving of linguine ( any pasta is acceptable)
  • ½ teaspoon Basil ( to garnish)
  • 1 teaspoon of dried Oregano ( to garnish)
  • Parmesan Cheese flakes, as toppings ( optional)
  • Black pepper, to flavor
  • A few drops of vegetable oil
Directions 做法步骤
  1. Cook the pasta in the boiling pot of salted water and vegetable oil until it is al dente.
  2. Pour the content of HAOS Chili Crab into a sauce pan and crack the raw egg, mix them well.
  3. Drain the linguine and Pour the Chili Crab mixture on top of the Pasta.
  4. Garnish with basil and dried Oregano, springkle cheese and black pepper, if desired.
  5. Chili Crab Linguine is ready to serve.

Fish Maw and Papaya Milk

Ingredients 食材
  • 300mL full cream milk
  • 2 pandan leaves
  • 2 slices ginger
  • Red dates
  • 150 g papaya
  • 1 bottle of HAOS Fish Maw with rock Sugar (HAOS 冰糖花胶)
Directions 做法步骤
  1. Place all the ingredients in a pot and simmer gently (it should not be boiling).
  2. Pour the whole content of HAOS Sweet Fish Maw into the pot, stir and allow it to infuse for 5 to 10 minutes, before serving.

Chili Crab Fish skin (魚皮蘸辣椒螃蟹)

Ingredients 食材
  • 300 g Fried plain fish Skin (炸魚皮)
  • 1 bottle of HAOS CHILI CRAB （HAOS 辣椒螃蟹）
Directions 做法步骤
  1. Soak HAOS chili crab bottle inside boiling water for 10-15 minutes.
    將HAOS辣椒螃蟹瓶浸泡在沸水中10-15分鐘。
  2. Pour the content in a serving bowl.
    將內容倒入上碗。
  3. Dip the fried fish skin into the delicious HAOS chili crab.
    蘸炸鱼皮 进入美味的HAOS辣椒螃蟹.

Tofu with XO

Ingredients 食材
  • HAOS XO ABALONE SAUCE (HAOS 鲍鱼。XO酱)
  • 300 g Tofu ( soft silken) or other tofu alternative
  • Salad, to garnish
  • Salt and pepper, to taste
Directions 做法步骤
  1. Cut the tofu into 2 cm width and set aside on a serving plate.
  2. Add HAOS XO Abalone sauce on top of the tofu, add pinch of salt and pepper to taste, if desired.
  3. Garnish with some Salad.

Abalone Yu Sheng

Ingredients 食材
  • 300 g Fried plain fish Skin (炸魚皮) (crush)
  • Radish (strips)
  • Cucumber (strips)
  • Pickled ginger (strips)
  • carrot (strips)
  • One pack of South Africa abalone or HAOS or 1 bottles HAOS Abalone in light Braised sauce (sliced)
  • Pomelo pulp
  • Crushed Peanut
  • Vegetable oil
  • Plum Sauce
  • Sesame oil
  • Sesame seed (to garnish)
  • Salt and pepper, to taste
Directions 做法步骤
  1. Arrange all the grated ingredients and Pomelo pulp on a plate; the amount of ingredients is based on individual preferences and serving sizes.
  2. Prepare condiments in separate saucers:
    • Crush Peanut
    • Plum sauce
    • Sesame oil
    • Sesame seeds
  3. Drizzle with abalone sauce, vegetable oil and salt and pepper to taste.
  4. Top the vegetable with the sliced abalone and crushed fish skin.
  5. Yu Sheng is ready to be served.