The meat of abalones is tough and has a dense texture. Therefore, the only way to soften it to be perfectly chewable is to cook the abalone meat at the proper cooking temperatures. The "soft yolk" of abalone refers to its viscosity and coagulation. The better the quality of an abalone, the stronger its flavor, and the chewier its meat. When slicing the abalone, the knife should cut along the abalone's fiber, so that its texture will be even tenderer. The abalone should be eaten from its outer surface toward the center. Doing so will provide long-lasting aftertaste.
Cooking Method:
- Soak the abalones in water for about 3 days (depending on their size) until they become soft, and change the water at least once every day.
- Thoroughly brush the dust off the abalone body and from the gaps on its edge with a toothbrush, cut off the "stalk" in its mouth, remove its bowels, flush it clean with water, and then set aside for later use.
- Place it into hot water with ginger, spring onion, and wine and boil for about 5 minutes. If not cook immediately, it should be chilled (at -4°C to -18°C) for storage and should be cooked and consumed within 1 week.
Product Storage & Expiry: Keep refrigerated.
Note: Delivery is only available for Selangor and Wilayah Persekutuan Kuala Lumpur area.