NESTLADY Premium Dried Abalone 100g

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  • Rich in proteins, minerals, and vitamins
  • Good source of omega 3, iodine and phosphorous
  • Reduce the risk of heart disease 
  • At NESTLADY, we guarantee the finest quality abalone, free from artificial ingredients, additives, or preservatives.

Premium Dried Abalone

About Premium Dried Abalone


 ALL NATURAL: NESTLADY Dried Abalone is packed with proteins, minerals, and vitamins. At NESTLADY, we  guarantee the finest quality abalone with no artificial ingredients, additives, or preservatives.

 A TOUCH OF GOURMET: NESTLADY Dried Abalone is a perfect ingredient for enhancing any recipe in the kitchen! Dice the abalone in salads, simmer the abalone in stews and soups, or sauté to your taste!picked from the waters of Australia.

Omega 3 contains anti-inflammatory properties which can reduce the risk of heart disease and arthritis symptoms and are believed to reduce the risk of developing cancers. 

Iodine is an essential mineral for the healthy function of the thyroid gland which regulates healthy body development, in particular the central nervous system. Phosphorous helps protect the blood's transports energy.

How To Use 

Before use in a given dish, abalone requires a lengthy soaking to reconstitute till soften. Bring a medium-sized pot of water to a simmer then add the 100g (3½oz) piece of Chinese ham.
Bring to the boil, then drain. Rinse the ham with cold water, then drain again. Soak the dried mushrooms in just enough warm water to cover them. When they are completely hydrated (about two hours), trim off and discard the stems. Squeeze out the water from the mushroom caps. Strain the mushroom soaking liquid through a fine sieve into a measuring cup. Add enough superior stock so you have 1.5 litres of liquid. Line a large clay pot (or steel pot) with a few lettuce leaves to cover the bottom (this prevents the other ingredients from scorching). Put the mushrooms on the lettuce then add the abalone and the ham. Pour in the superior stock/mushroom soaking liquid, adding enough to cover the ingredients.
Set the clay pot over a medium flame and bring to the boil. Turn the heat to very low, cover the pot with the lid and cook at a low simmer until the abalone is tender (about six to eight hours, depending on size).
Check the pot frequently to make sure the ingredients aren't cooking too quickly and that there's a sufficient amount of liquid. Remove from the heat and cool to room temperature, then refrigerate for at least four hours, or overnight.


Keep in dry, cool place and avoid direct sunlight


If you have a medical condition or take pharmaceutical drugs please consult with your doctor before using this

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