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My Grandparents’ Cold Abalone Salad (with Sweet and Spicy Sauce)

Fireworks that we saw from my grandparents’ house

Happy Chinese New Year! I went back to my home town in Batu Pahat, Malaysia last Sunday and returned on Tuesday night. We only go back once or twice a year, so it’s good to see that all my relatives (especially my grandparents) are healthy and well. (:

Chinese New Year is all about reunion, and what’s reunion without food? Every meal (except for breakfast) is practically a feast – we have 10 people, and we polished off 3 whole chickens, 1 whole duck, 1kg++ prawns, 1kg++ pork ribs, 1 huge slab of roasted pork, 3 huge pots of soups, 1 pomfret, 1 red snapper, countless plates of rice and many vegetables over the course of 5 meals (*looks at my waist line in denial*).

All the dishes we ate during Chinese New Year are whipped up by my grandmother, my aunt and my mom (see a pattern? heh) and they are so, so delicious. I’m glad I manage to “steal” some recipes back :p Hopefully I’ll be able to try some of them and share the recipe up here. (:


Abalone galore!

A luxurious dish that we always prepare during Chinese New Year is definitely the cold dish of abalone slices. Abalone is an expensive treat so instead of cooking it (and losing the natural flavour of the abalone), we sliced it and drizzled with a sweet and spicy sauce and served it with crunchy cabbage. It is an extremely easy dish to prepare and can be prepared well in advance (:

Here’s the recipe!

The brands of Thai chili sauce and plum (prune) sauce we used

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My Grandparents’ Cold Abalone Salad with Sweet and Spicy Sauce

This is meant to be a starter / appetizer hence the serving size portion is small per person.
Servings: 10 people

INGREDIENTS
 

  • 1/2 cabbage
  • 2 cans abalone
  • 1/2 cup Thai sweet chili sauce
  • 2-3 tablespoons plum sauce
  • 3 key limes, the really small kinds

INSTRUCTIONS

  • Slice the cabbage very thinly. Place the sliced cabbage in the middle of a large serving plate.
  • Open the abalone cans. Wash the abalones and pat it dry with kitchen paper towels. Slice the abalones thinly and arrange it around serving plate.
  • In a small bowl, combine the chili sauce, plum sauce and juices of the key limes. Taste and see if it needs more chili sauce, plum sauce or lime juice.
  • Drizzle the sauce all over the abalone slices. Refrigerate for at least an hour, up to 3 hours.
  • Serve chilled.
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Enjoy the rest of the Chinese New Year! Happy baking / cooking! (:


Reader Interactions

Comments

  3. Jasline says

    Hi Angela, thanks for dropping by and leaving such a sweet comment. I really love the time spent with my grandmother, despite the time was spent plucking chicken feathers… haha. I’m sure you had a great time with your grandmother! 🙂 Have a great week ahead too and take care!

    Reply

  4. The Charmed Cupcake says

    Hi Jasline, I can so relate with you ‘rear chickens’ experience as my grandmother did the same when I was a child and I would help pluck the feathers too.
    Just wanted to say I love your blog and I always look forward to new posts.

    Wishing you a great week ahead.

    Cheers
    Angela

    Reply

  8. filingawaycupcakes says

    Thank you so so much! I am so sorry I didn’t see/understand this. I am going to post it up, right away. Thank you! You don’t know how much this means to me, because I have actually faced some adversity bloging lately. I will put it in my post:]

    You’re most welcome! I’m really happy that the award made your day, continue to blog and rock on! (:

    Have a great week ahead!
    Jasline

    Reply

  9. Janine says

    thanks for the award 🙂 Now i need to figure out how to pass the joy along heh ;p

    and some of your qualities are very similar to mine too – i keep an eye for discounted groceries and i spend a really long time in baking shops, to the point that no one wants to go with me when i say i want to visit a baking shop lol.

    You’re welcome, Janine. I know right… one can never have enough baking tins and pans! Hahah. Have a great week ahead!

    Cheers,
    Jasline

    Reply

  10. Lenna (veganlenna) says

    Hi, thanks for tagging me 🙂 You really deserve all those awards!
    I had to google what abalone is, never heard of it before 😀

    Thank you Lenna, and I’m glad you like the award. I think abalone is a more popular food in Asian countries!

    Take care!
    Jasline

    Reply

  11. lena says

    hi jasline, you come from a family of chefs!! wow!! thanks for sharing this recipe , i believe this abalone dish must be so nice..guidance from the head chef and the sous chefs! I think we are all cookbook collectors, it’s addictive buying those books, sometimes just by glancing thru the recipes and not making them are already gave me so much satisfaction! Thanks so much for passing the award to me..i’ve already done the 7 things abt myself some time ago but i would be glad to accept this award and display it on my blog. Much much appreciated and thanks for your support given to me too!!

    Hi Lena, the dish was delicious! I hope I can make it more often but abalone’s expensive… gotta save it for special occasions! Glad you like the award! Will participate in the next bake-along (:

    Cheers!
    Jasline

    Reply

  14. kitchen flavours says

    Congratulations on your awards! And thank you so much for passing one to me! I really appreciate it. It is nice to know more about you! Looks like we both enjoy the same things, from the cookbooks to the supermarket to the baking stores!! And that plate of abalone looks so delicious! I have never tried them with crunchy cabbage before, these really sound delicious! Thanks for sharing, Jasline, have a lovely week!

    Thank you Joyce! I’m glad you like the award (: Can’t wait to see more delicious food on your blog! (:

    Take care!
    Jasline

    Reply

  15. Zoe says

    3 awards! This is amazing! Congratulation!

    Thanks for passing one one of your awards to you. I’m very happy to receive this from you. I must thank you too for being very supportive, joining us for our bake-alongs. Very honored and happy to know you as my baking friend!

    You’re welcome, Zoe. I’m really happy to be able to participate in your bake-along. Will definitely be joining the next one – I’ve been dying to try baking red velvet cakes!

    Take care!
    Jasline

    Reply

  17. Bam's Kitchen says

    Thanks so much for your kind mention. Grandparents are the worlds finest culinary experts and we can learn so much from them. All those yummy recipes passed on by mouth from one generation to another. Chinese New year almost every restaurant here in HK featured abalone and in every market there is the special xoxo sauce to go with it. However, yours is original with the Thai chili sauce and plum sauce.

    You’re welcome Bobbi! I agree that grandparents are the best cooks ever, and I have so much more to learn from them. Hope to read more about what’s going on in your kitchen! Take care!

    Cheers,
    Jasline

    Reply

  18. Musketnuss says

    Thanks so much!
    Looking forward to some posts about the Julia Child cookbook. 😉

    You’re welcome! I can’t decide on which recipe I should try… hopefully it will be successful so I can post it up! (: Take care!

    Cheers, Jasline

    Reply

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