Cooking Videos

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This exquisite masterclass from the culinary veterans at 老飯骨 (Lao Fan Gu) is an absolute must-watch, showcasing a national banquet-level Curry Abalone that elevates seafood into a rich, velvety triumph. The way they layer complex, natural umami without a single grain of added salt or MSG is an incredible lesson in flavor building that will change the way you cook.

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Recipes & Tutorials

In 【國宴大師•咖喱鮑魚】, the esteemed culinary masters of the 老饭骨 channel share their gold-medal-winning Curry Abalone recipe, which relies on a slow-simmered foundation of old hen, old duck, and cured ham to infuse the naturally flavorless abalone with deep, meaty savoriness. They reveal that proper abalone prep is key to its final texture: canned abalone requires a four-to-five-hour pre-steam, while fresh large abalone should be pressure-cooked for 20 minutes. The dish is finished by reducing the braising liquor over high heat to draw out the bone marrow and fully concentrate the flavors, followed by a light starch slurry to create a gorgeous, glossy glaze that clings to the tender, incredibly glutinous abalone.

Food Science & Tips

The video highlights a critical kitchen science rule: never cook curry in an iron wok, as a chemical reaction between the metal and the spices will turn your beautiful sauce a dark, unappealing black. Instead, home cooks should always opt for stainless steel or aluminum cookware to preserve the bright, golden-yellow color of the curry. Additionally, the masters demonstrate that slow-simmered poultry and cured ham release enough natural sodium and rich glutamates during the hours of braising that there is absolutely no need to add external seasoning or salt.

🍳 Ready to recreate this legendary banquet dish in your own kitchen? I can help you draft a highly detailed, step-by-step masterclass kitchen guide and an organized shopping list, laying out the exact timing and household substitutions for a flawless home-cooked version!