Easy Buddha Jump Over the Wall 佛跳墙
- erinna Chng
- 5 hours ago
- 1 min read
This is definitely restaurant quality and this sticky-lipped soup is so collagen-ful that when I store the leftover soup in the fridge, it just jelly-up. Love this buddha jumped over the wall
I prefer to use pressure cooker to cook as it will be faster. However, I will use stove top to cook for bigger parties. So there will be 2 methods provided in this recipe
1
Searing the Beef
Soak dried mushroom, fried pork skin and fish maw for at least 2 hr or according to packaging instruction
Notes
1
Stove Top Method
Add all ingredients except abalone into the pot
Add in the required amount of water and reserved abalone broth into the pot
Bring to boil under high heat
When boil, lower the fire to medium and continue to let it boil for another 2 hr. Continue to add more water if required as water evaporate when boiling. Just ensure to the water left will be about 1.5 litres . Taste. The soup should be rich and robust when ready.
Pressure Cooker Method
Add all ingredients except abalone into the pot
Add in the required amount of water and reserved abalone broth into the pot
Select the soup option if using electric pressure cooker and cook for 59 mins. Alternatively, follow pressure cooker instruction for cooking soup and cook for 59 mins
Add seasoning if necessary
To finish and serve
When the soup is ready, scald the abalone in the soup
Serve hot!
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Easy Buddha Jump Over the Wall 佛跳墙
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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