Sea Cucumber with Scallops Claypot

 

Introduction:

The function of a sauce is to add flavour that will compliment the flavor and texture of a dish.

Whether served hot or cold should be well prepared and seasoned carefully so as to enhance the natural flavours of a dish.

Ingredients:

Three large processed sea cucumbers

1 packet frozen big Scallops

1 large carrot (sliced)

1 packet Snow Peas (trimmed)

Few stalks of cilantros

Method:

Remove veins and impurities from sea cucumbers, rinse and cut into large pieces.

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Scald to remove the stench.
Heat up 3 tablespoons of cooking oil in the claypot.
Add the minced garlic and fry till fragrant.
Add the sea cucumber slices and stir fry for about five minutes.

Season with premium oyster sauce, one tablespoon superior dark soy sauce and a little coarse sugar

Add some home prepared chicken stock and leave it to simmer for about 20 minutes or until the sea cucumber turn softer.

Stir in diced carrots and snow peas.
Add a tablespoon of water into the wok and simmer over medium heat for about 8 minutes with the lid on.
If you wish, add a tablespoon of superior light soy sauce.

Cook the ingredients until your desired texture.

Thawed the frozen scallops and pat dry with paper hand towels.

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In the meantime, seasoned the scallops with a pinch of salt and pepper and grilled the scallops until both sides turned nicely brown.

Drain and set aside.

Add the grilled scallops to the other ingredients and mix well.

Serve hot.

Garnished with a generous amount of chopped cilantros.

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Recommendations:

Check out this link for more interesting Chinese New Year dishes.

https://flofoodventure.wordpress.com/category/chinese-new-year-symbolic-dishes/

Braised Sea Cucumber

Introduction:

Sea Cucumber is one of the Big Four ingredients for Chinese delicacy cuisine.

The other three being abalone, shark fins and fish maw.

Ingredients:

4 medium size dried Sea Cucumber (soaked and cleaned)

2 medium size carrots (sliced

2 cans button mushrooms

2 tablespoons minced garlic

Home prepared chicken stock (preferably more concentrated than diluted)

1 tablespoon sesame oil

1 tablespoon Chinese cooking wine (Hua Tiao Chiew)

1 tablespoon Superior Dark Soy Sauce

Method of Soaking Dried Sea Cucumber

Check out here for the details on how to soak dried sea cucumber

https://flofoodventure.wordpress.com/2015/01/11/follow-up-preparation-of-hard-rock-sea-cucumber-from-scratch/

Method:

Peel carrots and cut off ends.

Slice across carrot the desired thickness at a slight diagonal.

Remove the button mushrooms from each can and discard the water.

Quick rinse the button mushrooms and set aside.

Cut the sea cucumber into bite size pieces and blanch with boiling water with some sea salt.

Remove and drain in the colander.

Heat up pan and fry minced garlic till fragrant.

Add the sliced sea cucumber and stir for a few minutes together with the garlic.

Add the sliced carrots and the sauces and mix well.

After cooking over medium heat for about 10 minutes, add the button mushrooms and stir a few times.

Leave all the ingredients to simmer for about half an hour over low heat.

Check on the water consistency, add more stock is the gravy is running low.

Before turning off the heat, check the doneness of the sea cucumber.

Some may like it more crunchy, others prefer softer texture.

Taste the gravy and adjust accordingly.

Its best to serve this dish hot.

I prefer the gravy slightly diluted as it goes well with a plate of hot plain rice.

Recommendation:

For more sea cucumber dishes, check out this link here.

https://flofoodventure.wordpress.com/2014/10/17/sea-cucumber-with-braised-pork-belly-in-claypot/

Follow-Up – Preparation of Hard Rock Sea Cucumber from scratch

Day 1

Size of these four hard knock sea cucumber about 3.5 inches length.

Use a clean wok and add water to cover these sea cucumber.

Bring water to a boil.

Add the sea cucumber and bring to a boil again for 10 minutes.

Thereafter, lower the heat to simmer for another hour.

Turn off the heat and leave it to cool overnight.

Repeat the process the next day.

Day 2

Sea cucumber expanded from 3.5 inches to 5 inches.

Repeated the same process as Day 1.

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Day 3

The sea cucumber expanded to about 6 inches and grew much bigger in diameter yet heavy. Doesn’t look very obvious in the photo probably the distance this photo was captured.

Day 4

Repeated the same cooking process.

The sea cucumber expanded to about 6.1/2 inches but expanded sideways and become plumpy.

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Day 5

Cleaning up process of each cucumber.

Remove each sea cucumber from the water and cut them open to remove the internal organs and impurities such as sand, rocks etc.

Rinse them in running water and thereafter boil again for another 20 minutes.

Leave them in the colander to dry and store them in the airtight Lock and Lock container in the freezer.

Recommendation:

Here are some dishes for Sea Cucumber.

Link:https://flofoodventure.wordpress.com/2013/12/29/braised-sea-cucumber-with-mixed-vegetables/

 

Getting these hard rock sea cucumber to soften and plumped up!

Introduction:

The drier the sea cucumber, the bigger it will grow.

Though smaller in sizes and more expensive as the flesh is more rubbery when cooked producing better texture.

Its pointless to buy big sea cucumber but with soft jelly texture.

Sea cucumber possess good proteins and much sought after as dried seafood delicacy.

Mostly served at special occasions and during Chinese New Year incorporating a pun that symbolized  “Happy Hearts” and make good gifts pack for the festive seasons.

Sea cucumber contain lots of protein and low in fats and cholesterol.  Also known as ginseng of the sea.

A few points to take note for selecting prime buy.

These sea cucumber must be really dried, knock it against the table surface for hardness and listen to the strong sound, the heavier the echo, the better the grade.

Link to prepare these hard rock slugs from scratch.

https://flofoodventure.wordpress.com/2013/12/26/from-sea-slug-to-a-delicacy/

Look out for more details in the near future.

Sea Cucumber with Braised Pork Belly in Claypot

Ingredients:

Two pieces of pre-soaked Sea Cucumbers

One medium size cooked Braised Pork Belly sliced thinly

2 tablespoons minced garlic

1 tablespoon superior dark soy sauce

1 teaspoon Premium Oyster Sauce

1 teaspoon coarse sugar

1 teaspoon Chinese Cooking Wine (Hua Tiao Chiew)

Method:

Heat clay pot over medium fire and add the minced garlic.

Fry until fragrant and add the sliced sea cucumber. Include the seasonings and add a bowl of chicken broth to simmer the sea cucumber for about 8 to 10 minutes depending on the thickness of the sea cucumber.

When the sea cucumber is cooked to your likeness, add the sliced braised pork belly into the claypot and leave it to simmer for about 8 to 10 minutes.

Garnished this dish with some chopped scallions and serve hot.

Recommendation:

If you choose to prepare this dish using dried sea cucumber.

Click here for the instructions on how to prepare and soak dried sea cucumber.

https://flofoodventure.wordpress.com/2013/12/26/from-sea-slug-to-a-delicacy/

Simmered Sea Cucumber with Three Treasures

Simmered Sea Cucumber with Three Treasures
The wholesome bounciness of sea cucumber.

Three Treasures namely fresh water chestnuts, carrots and snow peas
Three Treasures namely fresh water chestnuts, carrots and snow peas

The three treasures symbolizing unity (water chestnut and snow peas) and carrots (good luck)

Ingredients:

2 pieces of large processed Sea Cucumber
10 pieces of fresh water chestnut
One big carrot (diced)
One packet of snow peas
1 tablespoon of minced garlic
2 tablespoons of Premium Oyster Sauce
Half teaspoon of coarse sugar
Chinese cooking wine (Hua Tiao Chiew)

Method:

Remove veins and impurities from sea cucumbers, rinse and cut into large pieces.
Scald to remove the stench.
Heat up 3 tablespoons of cooking oil in a wok.
Add the minced garlic and fry till fragrant.
Stir in diced carrots, diced fresh water chestnuts and snow peas.
Add a tablespoon of water into the wok and simmer over medium heat for about 8 minutes with the lid on.
Season with premium oyster sauce and a little coarse sugar.
Then add the sea cucumber slices and stir fry for about five more minutes.
Drizzle a few drops of Chinese cooking wine on top and turn off the heat.
Serve hot.

Tips:

The dry sea cucumber has to be soaked for at least three days prior to cooking.

How to prepare, soak and clean dried sea cucumber:

Soak the sea cucumbers in water for about 3 to 4 days until soften (depending on their sizes) and changes the water daily.
Make sure the sea cucumber are fully submerged in the water.
Put the sea cucumber in boiling water and boil for about 10 minutes , simmer for about 30 minutes.
Turn off the heat, cover the pan, and allow the water to cool down.
On the second day follow the same procedure.
On the third day, remove the sea cucumbers from the water and cut them open to remove internal organs and impurities( sand, rock etc).
Rinse them in running water and boil again for about 10 minutes then simmer for about 30 minutes.
You may need to repeat this soaking process again until the sea cucumber is soft enough to cook.
If you not use the sea cucumber immediately, stored these presoaked sea cucumber in a Lock and Lock container and keep them in the freezer.

Braised Sea Cucumber with Mixed Vegetables

Braised Sea Cucumber with Mixed Vegetables

Ingredients:

Three pieces of dried Sea Cucumber (pre-soaked in water)
A can of button mushroom
One big carrot (sliced)
One packet of baby corn (sliced)
One packet of snow peas
1 tablespoon of minced garlic
2 tablespoons of Premium Oyster Sauce
Half teaspoon of coarse sugar
Chinese cooking wine (Hua Tiao Chiew)

Method:

Remove veins and impurities from sea cucumbers, rinse and cut into large pieces.
Scald to remove the stench.
Heat up 3 tablespoons of cooking oil in a wok.
Add the minced garlic and fry till fragrant.
Stir in the sliced carrots, baby corns, button mushrooms and snow peas.
Add a tablespoon of water into the wok and simmer over medium heat for about 8 minutes with the lid on.
Season with premium oyster sauce and a little coarse sugar.
Then add the sea cucumber slices and stir fry for about five more minutes.
Drizzle a few drops of Chinese cooking wine on top and turn off the heat.
Serve hot.

For tips on cleaning dried sea cucumber, click here for instructions:
https://flofoodventure.wordpress.com/2013/12/26/from-sea-slug-to-a-delicacy/

From Sea Slug To A Delicacy

From Sea Slug To A Delicacy

The Sea Cucumber has gelatinous texture and is a delicacy in Chinese cuisines.

Similar to tofu, the sea cucumber is flavorless but soaks up the flavours of food and seasonings when cooked with sauces.

Sea Cucumber are used to cooked in soups, stir fries and braised dishes.

Served during special occasions especially during Chinese New Year.

How to prepare, soak and clean dried sea cucumber:

Soak the sea cucumbers in water for about 3 to 4 days until soften (depending on their sizes) and changes the water daily.
Make sure the sea cucumber are fully submerged in the water.
Put the sea cucumber in boiling water and boil for about 10 minutes , simmer for about 30 minutes.
Turn off the heat, cover the pan, and allow the water to cool down.
On the second and third day follow the same procedure.
On the fourth day, remove the sea cucumbers from the water and cut them open to remove internal organs and impurities( sand, rock etc).
Rinse them in running water and boil again for about 10 minutes then simmer for about 30 minutes.
You may need to repeat this soaking process again until the sea cucumber is soft enough to cook.

If you not use the sea cucumber immediately, stored these presoaked sea cucumber in a Lock and Lock container and keep them in the freezer.