Articles — how to cook pen cai
Posted by Divine Chef on
The ultimate CNY challenge for any home chef I guess. This really put my time management and culinary skills to the test. Churning out pen cai is ALOT of preparation work. First, is the sourcing for the ingredients. Next is the soaking, yes I literally mean the soaking of dried ingredients to rehydrate them for cooking. The sea cucumbers took me almost two weeks of daily soaking, cleaning and boiling with ginger to get them to get rid of the fishy smell and become soft enough to be melt-in-the-mouth when I cooked them. Honestly actual amount of ingredients will...
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