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4 pax   1 hour


10 pieces dried oysters
8 pieces Shiitake mushrooms, soaked to soften
1 (medium) or 200 g Sea cucumber, pre-soaked and sliced thickly, about 3 – 4 cm thick
3 g Black moss, soaked
2 pieces dried scallops, soaked
100 g sugar snaps or snow peas, ends trimmed
1 tablespoon cooking oil
5 slices ginger
500 ml water
3 stalks coriander leaves, for garnishing
Seasoning (mix together):
2 tablespoons MAGGI® Oyster Sauce
2 tablespoons MAGGI® Concentrated Chicken Stock
½ teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon MAGGI® CUKUPRASA™
50 ml water
1 tablespoon Shao Xing wine (optional)
Thickening (mix together):
1 teaspoon corn starch
2 tablespoons water


1. Heat oil and fry ginger until fragrant. Add mushrooms, dried oysters, dried scallops and sea cucumber. Stir well for a minute then add in seasoning. Pour in water and bring to a boil.

2. Simmer on low heat for 30 – 45 minutes until sea cucumber is softened. Add black moss and sugar snaps. Simmer for another 3 – 4 minutes. Mix in thickening and stir well.

3. Dish out and garnish with coriander leaves.

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