It's the last day of the current lunar year, before the year of the Tiger begins tomorrow, and it's typical to end the year with a good dinner with family. I took it one step further and began the day with a great lunch. Abalone is a prized ingredient in Chinese cooking, and its dried form is usually reserved for important meals like those served at wedding banquets. The fresh abalone is much cheaper. Although it lacks that salty, umami flavour of dried seafood, its meaty texture and fresh taste still makes it a great choice.
The abalone was scrubbed clean, removed from it's shelled, and steamed for around 7 mins with some chopped garlic, salt, and white pepper.
The marinated duck wings were cooked with a soy marinade with spices like star anise and cinnamon.
wow..looks like a very yummy noodles there.....
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