A Stalk of Abalone Flower On Mother’s Day!


by: Blackswan

I was in one of my wacky moods again & thought of playing with my food. I’m really happy with the outcome. Something very simple but better than buying her a gift. Most importantly, the smile on her face brought me joy. What do you think of my stalk of Abalone Flower?


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serves: 4

1 can Abalone

1 pkt Spinach

1 tsp Wolfberries

1 tsp Oyster sauce

1 tsp Chinese wine

1/2 tsp Sesame oil

2 tsp Cooking oil

1 tbsp Cornstarch

pinch of salt

Nutrition Facts
A Stalk of Abalone Flower On Mother’s Day!

Servings Per Recipe: 4

Amount per Serving

Calories: 58

  • Total Fat: 3.2 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 6 mg
  • Sodium: 483.7 mg
  • Total Carbs: 5.2 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 0.4 g
  • Protein: 3.3 g

how is this calculated?

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1.  Wash vegetables thoroughly. Pick out few stalks of spinach & set aside for presentation. Cut up the rest.

2.  Boil unopened can of Abalone for 30 min – 2hrs in hot water. 30 min is sufficient but if you want the Abalone stock to be really rich & fragrant, leave it to boil for 2hrs if you've time. Cool before opening the can.

3.  Cut abalone into slices.

4.  Heat abalone stock. Rinse wolfberries & add into stock. Cook till soft. Drain & set aside.

5.  Throw in stalks of spinach for presentation use. Cook for couple of mins. Drain & set aside. Add in the rest of the vegetables & mix well. Cover & simmer. Spinach is ready when steam emits from the lid. Drain & put on serving plate. Top with abalone slices, leaving some to make the flower.

6.  On another plate, start decorating your stalk of flower.

7.  Heat stock & add cornstarch when boiling. Drizzle the sauce onto the 2 plates of abalone & kill two birds with one stone!

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