Braised Sea Cucumbers and Shiitake
Braised Sea Cucumbers and Shiitake
Slightly shewy with a bit of crunch, sea cucumber has a unique texture. Paired with mushrooms and a sweet-salty sticky sauce, Chinese-style braised sea cucumbers and shiitake mushrooms make a delicious starter course.
Prep Time 10 mins
Cook Time 40 mins
Soaking time 2 hrs
Total Time 2 hrs 50 mins
Prep the shiitake
Place the shiitake mushrooms in a bowl and pour in warm water. Soak for 15 minutes, flip them over and soak for 15 minutes more (soaking them for as long as three hours won’t hurt).
Snip off the stems of the shiitake and discard. Cut the caps into halves if large. You want bite-size pieces.
Strain the liquid in which the mushrooms have soaked. You will need about three cups.
Pre-cook the sea cucumbers
While the shiitake mushrooms rehydrate, rinse the sea cucumbers and make sure the cavities are clean.
Drop the sea cucumbers into a pot, add half of the ginger and cover with water. Bring to the boil, lower the heat, cover the pot and cook the sea cucumbers with the ginger for 15 to 20 minutes to remove the strong fishy odor.
Drain the sea cucumbers, rinse under the tap (or plunge in an ice bath) then cut into bite-size pieces.
Braise the sea cucumbers and shiitake
Heat the cooking oil in a wok or frying pan.
Saute the remaining ginger, all of the garlic and shallot(s) in the oil until fragrant.
Turn up the heat. Add the shiitake and sea cucumbers. Stir fry until every piece is coated with oil.
Reserve a quarter cup of the mushroom liquid and pour the rest into the wok with the sea cucumbers and mushrooms.
Stir in the soy sauce, pepper, sugar and oyster sauce. Bring to the boil. Set the heat to low, cover the wok and cook the sea cucumbers and mushrooms until tender and the liquid is reduced to less than half.
Stir the starch in the reserved mushroom liquid.
Pour the starch solution into the wok. Cook, stirring, until the sauce is thick and clear. Taste. Add salt, as needed.
Off the heat, drizzle in the sesame seed oil and toss everything to blend.
Assemble the dish
Arrange the blanched broccoli florets on one side of a serving platter. Ladle your delicious Chinese-style braised sea cucumbers and shiitake mushrooms, with the sauce, on the opposite side.
Serve at once.
Shiitake is black mushroom in Chinese cookbooks but I’m calling them shiitake here because that is the term that has become globally known. Besides, “black mushroom” can be so confusing since the color varies from beige to brown to black, and the caps may be speckled or not.
You can always use fresh shiitake for this dish BUT dried ones have a richer flavor, and the soaking water makes a tasty base for the sauce.
Updated from a recipe originally published in 05/30/2018.
Keyword Mushrooms, Sea Cucumber, Shiitake
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Easy Sea Cucumber, Chicken, Mushroom Stir-fry
Make this easy, quick, and delicious stir-fry with sea cucumber, chicken, and mushroom to celebrate Chinese New Year or for any special day.
Sea cucumber is considered a gourmet ingredient in Asian culinary. I wrote in more detail about sea cucumber in this how to clean and rehydrate sea cucumber post if you are interested to read about it. My mom usually only prepare dishes with sea cucumber for Chinese New Year eve’s dinner. She usually prepares the dried sea cucumbers a month or two before CNY. After they are rehydrated and boiled, they can be kept frozen for months and simply thaw and used them in the recipe as you wish.
HOW TO COOK EASY SEA CUCUMBER STIR-FRY
1. Preheat a wok/skillet over high heat. Add cooking oil and lower the heat to medium. Add garlic and saute until fragrant for about 10 seconds
2. Add the chicken and continue to saute until the meat turns opaque
3. Add mushrooms and stir fry for a minute
4. Add seasonings and carefully pour in hot water
5. Add sea cucumber pieces. Cover with a lid and lower the heat to let it simmer for about 10-15 minutes to let the sea cucumber absorb the taste and seasonings
6. Uncover the lid, add goji berries. Have a taste and adjust by adding more soy sauce and/or sugar as needed. Garnish with chopped green onions and cilantro leaves
7. Thicken the stir-fry with corn starch mix with water
8. Keep stirring until the sauce turns thick and coats everything in the stir-fry. Remove to a serving platter and garnish with chopped green onion and cilantro leaves and serve immediately
VOILA, you’ve just made yourself a fancy dish without much effort 🙂
1. MEAT CHOICES: you can use pork loin strips, chicken breast, or ground meat
2. MEATLESS VERSION: you can use extra firm tofu (cut into cubes and skip the marinate)
3. ADD VEGGIES: broccoli florets (blanched), bok choy (blanched) and added them when you add the sea cucumber pieces
DID YOU MAKE THIS EASY SEA CUCUMBER STIR-FRY RECIPE?
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Easy Sea Cucumber, Chicken, Mushroom Stir-fry
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings
- 300 gr soaked sea cucumber cut into bite-size
- 1 Tbsp cooking oil
- 6 large shitake mushroom soaked in warm water
- 1/2 cup hot water
- 1 Tbsp goji berries soak in warm water until plump
- 3 cloves garlic finely minced
- 1 stalk green onion finely chopped
- Few sprigs of fresh cilantro leaves
Place the chicken meat and marinade ingredients in a bowl and marinate for 30 minutes. Soak shiitake mushrooms in warm water until soft and then. Mix the seasonings ingredients in a bowl and set aside. Mix cornstarch and water in another bowl to thicken the sauce later
Preheat a wok/skillet over high heat. Add cooking oil and lower the heat to medium. Add garlic and saute until fragrant for about 10 seconds
Add the chicken and continue to saute until the meat turns opaque. Add mushrooms and stir fry for a minute. Add seasonings and stir to mix. Carefully pour in hot water. Add sea cucumber pieces, stir to mi again. Cover with a lid and lower the heat to let it simmer for about 10-15 minutes to let the sea cucumber absorb the taste and seasonings
Uncover the lid, add goji berries. Have a taste and adjust by adding more soy sauce and/or sugar as needed. Give the cornstarch solution a stir and then pour into the stir fry and continue to stir until the sauce thickens. Garnish with chopped green onions and cilantro leaves. Serve as part of multi-course meal
You may also like this Braised Pork with Sea Cucumber
Braised Abalone with Sea Cucumber
Braised Abalone with Sea Cucumber Recipe, so easy and DELICIOUS!
In early 2008, I shared my thoughts about Chinese and the foods that we consume in my version of Maslow’s Hierarchy of Needs (for Chinese people), in which I categorized the foods that Chinese eat into 4 categories.
I love eating expensive Chinese food, such as abalone, fish maw, geoduck, hairy crab, etc.
Most of the time, I indulge in these Chinese delicacies during very special occasions, for example: my birthday or Chinese New Year, or when I visit my uncle in Hong Kong, during which he would feed me with various delicious and extravagant Chinese dishes.
However, I have never attempted to make these type of foods at home, until very recently as my high-school friend AsianSupermarket365.com sent me a package consisting of South African dried abalone, sea cucumber and Japanese dried scallop.
With such an expensive care package and my eternal craving for braised abalone and sea cucumber, I knew that it was time I learn the master Chinese cookery skills of making these Chinese delicacies.
I reached out to my uncle and asked for the detailed instructions and embarked on a 4-day (yes, four days!) cooking process of making the braised abalone with sea cucumber you see here.
For people who love abalone and sea cucumber (read: me), this is one of the best things to eat in haute Chinese cuisine.
And as with other extreme Chinese delicacies, the preparation is meticulous and the end result has to be pure perfection.
Now if you are not familiar or have never tried these ingredients (they are not the most photogenic creatures), you would be puzzled as to why I would spend so much time making this dish.
But, you see, we are talking about abalone and sea cucumber, which are two of the most prized commodities in Chinese cuisine.
Walk into any lavish and upscale Chinese restaurants in China or Hong Kong and you will see them on the first page of the menu, with very expensive price tags next to these dishes.
For example: in a moderately-priced Chinese restaurant in Irvine, they sell abalone (just abalone) for US$20 per ounce, and the smallest abalone will easily cost you $100, for only one abalone with some sauce.
Braised abalone with sea cucumber is an uber expensive and pricey dish, so what you see on the pictures here will probably cost you $500!
You get the idea.
The preparation includes four steps:
1) soaking the dried abalone and sea cucumber separately
2) cleaning them properly and thoroughly
3) preparing the supreme Chinese stock
4) slow cook the abalone and cucumber until perfection.
And that takes 4 days!
Suffice it to say, this braised abalone and sea cucumber recipe was one of the most testing recipes that I had undertaken, but oh boy, was I glad I did it.
At the first bite of the abalone and sea cucumber and the first taste of the extremely flavorful sauce, I was transported to Chinese food nirvana.
And then I ate another abalone, and then another one, and finished all four of them plus the two sea cucumbers and scallops.
That was what I call supreme culinary satisfaction and gratification.
Now the good news to my readers: to celebrate the launch of the dried seafood section, AsianSupermarket365.com is sponsoring two packages of abalone, sea cucumber, and dried scallop to two lucky winners.
Click here to enter to win and enjoy the $500 supreme Chinese delicacy at the comfort of your home!
How Many Calories Per Serving?
This recipe is only 333 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Yield: 4 people
Braised Abalone with Sea Cucumber Recipe.
1 day 15 minutes
- 4 dried South African Abalone
- 2 dried South African Deep Sea Cucumber
- 1 knob ginger, pounded
- 3 stalks scallion, roots removed
- 8 dried Japanese scallop, rinsed with water before using
- 4 oz. (115 g) broccoli florets
- Cornstarch + water
Supreme Chicken Stock:
- 1 stewing hen, skin removed and chop into big pieces
- 1 lb. (0.4 kg) pork spare ribs, cut into riblets
- 4 oz. (115 g) Chinese ham (or Virginia ham), cut into pieces
- 5 quarts water
- Soak the dried abalone in cold water for 24 hours. The next day, clean and brush thoroughly and cook the abalone in boiling water for 15 minutes. Turn off the heat and cover the pot and let stand for a few hours until the water is cool. Clean and brush the abalone again, remove the tail-end of the abalone, discard the impurities and then soak in clean cold water again for another 10 hours or overnight.
- In the meantime, soak the sea cucumbers overnight in a clean pot that is completely free of oil. The next day, bring a big pot of water to boil. Turn the heat off and put the sea cucumbers in. Cover the pot and let stand for a few hours until the water is cool. Repeat this process for 3-4 times until the sea cucumbers are relatively soft. At this point, clean each sea cucumber by following the steps here: picture 1, picture 2, picture 3, picture 4.
- Bring a pot of water, preferably in a stainless steel pot, to boil. Add the ginger, scallions, and sea cucumbers to cook on low heat until they are soft enough for cooking.
- While you’re prepping the dried ingredients, you can make the Supreme Chicken Stock. Bring the water to boil in a deep stock pot. Add the chicken, ribs, and ham and bring to boil. Then lower the heat and keep boiling and simmering for 8 hours until all the meat falls off the bones and the stock reaches an extremely flavorful taste. Discard the residue and save the stock. You can keep the stock in the fridge.
- When you’re ready to cook, use a smaller stock pot and add about 3-4 cups of the Supreme Chicken Stock, abalone, sea cucumbers, and scallops and bring to boil. Turn down to low heat and let simmer for 10 to 12 hours until the abalone become tender/soft (not rubbery) and absorb the essence and flavor of the stock. To check for doneness, use a chopstick to poke through to get a feel. As the sea cucumbers cook faster than the abalone, check the texture of the sea cucumbers often. As soon as the sea cucumbers become soft and jiggly, remove from the pot and set aside. Add them back and reheat right before serving. DO NOT overcook the sea cucumbers as they will dissolve into gel-like texture.
- To serve, quickly blanch the broccoli florets with boiling water. Drain and set aside. Use some of the soup base and thicken with a little bit of corn starch mixed with water. Arrange the abalone, sea cucumbers, broccoli florets and on a serving plate, drizzle the thickened sauce on top of the dish. Serve immediately.
To save some cooking time, you might slice the abalone into slices before cooking. If you do so, make sure you cut the sea cucumbers into bigger pieces so they cook at a similar rate as the abalone slices.
You can keep the remaining Supreme Chicken Stock in the fridge for a week or so. It’s great for a variety of Chinese recipes such as stir-fries that calls for water, soups, noodle soup, stews, etc.
Amount Per Serving
Calories 333Total Fat 23gSaturated Fat 7gUnsaturated Fat 0gCholesterol 93mgSodium 595mgCarbohydrates 4gProtein 24g
Braised Sea Cucumber with Radish & Chinese Mushroom
Sea cucumber, 海参 in Chinese or Gamat in Malay, is an animal, found on the sea floor worldwide. The sea cucumber is an oblong shaped, gelatinous creature that is distantly related to star fish and sea urchins. The sea cucumber comes by its name honestly: it is indeed shaped like a cucumber
Sea Cucumber is high in collagen content. Zero calories. It has high nutritional value.
Available in dried form and can be quite pricey depending on the size & species. Normally found in the ethnic grocery stores or Chinese dried seafood stores. Those need to be soaked for several hours before cooking.
Sea Cucumber (those thick & fat ones especially) is one of the most expensive delicacy which was eaten by most Chinese during the Chinese New Year apart from bird nests, abalones & shark fins. Like tofu, sea cucumber is flavorless, but has the ability to soak up the flavors of foods and seasonings it is cooked with. It can be use in soups, stir-fries, and certain braised dishes.
This is actually one of my childhood dish that I will only get to eat once a year during Chinese New Year. Normally my mum will just stirfry the sea cucumbers with pork strips and ginger.
Here, I reinvented this by adding radish & chinese mushroom. Radish will soaked up all the flavour in the sauce. You will have juicy radish with all the goodness.
Ingredients: (serves 3)
4pcs Chinese Mushroom (soaked) – cut into pieces.
80g Pork Loin – cut into strips
110g Sea Cucumber (small size)
210g Radish – cut into small pieces
10g Ginger – thinly sliced
2 tbsp Cooking Oil
1 tsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1 tbsp Oyster Sauce
1/2 tsp Sugar
1/4 tsp Salt
Starch for thickening (optional)
I bought the soaked sea cucumbers from the wet market. It’s soft, slippery & bouncy. But it’s not thoroughly clean on the inside although it has already pre-cut opened. Those white strips-like is their intestines.
How to clean Sea Cucumber.
Boil a small pot of hot water, add few slice of ginger. Then boil the sea cucumbers for about 10 minutes. Then turn off the heat & let it cool down. Do not overcook, otherwise the sea cucumber will melt in the water. Unless the sea cucumber is very hard. Once cool down, use a metal spoon the scrape off the inside of the sea cucumber to remove all the whitish thing inside. Then rinse under running tap water.
You can wrap them with plastic wrap and freeze them if you are not going to use it soon. When ready for use, thaw them in the refrigerator overnight and then cut them into the desire sizes
For this dish, cut into desired size. Not too small. Like 2cm length will do.
Step by Step:
1. Heat cooking oil in the pan. Saute ginger till fragrant.
2. Add in pork strips and lightly pan fry until cook. Add light soy sauce and continue to stir for about 30 secs.
3. Then, add in radish and chinese mushroom. Stir for about 1 minutes and add in dark soy sauce to give some darker color.
4. Then add water to it. Followed by oyster sauce, sugar & salt.
5. Let it simmer on low heat with lid covered for 15 minutes. Stirring occasionally.
6. After that, add in sea cucumber and cover back the lid and continue to simmer for another 5-8 mins. Becareful not to overcook or it can turn into mush.
7. Use a fork to poke the radish, it should be soft by now. If not, continue to cook for a few minutes more. Add some water if the sauce dries up. (Optional – Add starch to thicken the sauce)
8. Dish up & serve with hot steamed rice.
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#seafood #mushroom #radish #seacucumber #braised #chinese
Braised Mushroom & Sea Cucumber with Broccoli –
Festivities are usually the time to indulge. For the Chinese, most of us indulge in high-end and auspicious dried seafood during Chinese New Year. For some households, ingredients like dried scallops, sea cucumber and abalone are pretty common and highly regarded for their health benefits. Not mine though, luckily. One will need deep pockets to enjoy them on a regular basis. Abalone is an acquired, expensive taste, like caviar or truffles. One fresh abalone can cost up to RM500.. *sweat*
My braised mushroom, seafood with blanched broccoli during last year’s Chinese New Year reunion dinner was well received by my relatives. The recipe I used was more complicated, so I was happy when I see a much easier braising method from Lee Kum Kee’s recipe book that came with their CNY hamper
(in last month’s giveaway contest ). I used the method from the recipe book for this Braised Mushroom and Sea Cucumber, and it turned out to be an easy and delicious dish to prepare in the midst of crazy Chinese New Year preparation. The addition of blanched broccoli makes it a very pretty dish. The oysters sauce will make or break this dish, so splurge on a premium one.
I don’t quite fancy the other dried seafood, except sea cucumber. I love sea cucumber but have never tried cooking them before this. Dried sea cucumber requires about 1 week of tedious preparation and soaking before cooking, they will expand more than twice its dried size, then cleaning the grit and finally boiling it. The tasks look daunting & costly for this kitchen klutz, so I bought a pre-soaked sea cucumber from the wet market. In case you are wondering, sea cucumber is a living sea creature, not a plant.
If you want to add dried oysters and dried scallops, soak them in hot water for 30 minutes or until soft, then blanch them in boiling water with ginger and green onion.
Braised Mushroom & Sea Cucumber with Broccoli
Author: Shannon Lim
Recipe type: Main
- 50g Dried Shiitake Mushroom – soaked in hot water for 30 mins
- 150g Pre-soaked Sea Cucumber – cut into 1.5inch pieces
- 1 inch Ginger (smashed) & 2 Green Onion (white part only) – for blanching
- 4 slices of Ginger
- 1 Green Onion (white part only)
- 1 Broccoli Head (200g) – remove the stem and cut into florets
- 2 tablespoon Premium Oyster Sauce
- 1 teaspoon Light Soy Sauce
- 200ml Water
- 1 teaspoon Cornstarch
- ¼ teaspoon Sugar
* Use a good quality and premium oyster sauce
* I keep the broccoli stems, to place them under the mushrooms, to give them some height. (else the mushrooms will look lost in the broccoli forest. Thinly slice the stems and blanch them in hot water.
* If you want to add dried oysters and dried scallops, soak them in hot water for 30 minutes or until soft, then blanch them in boiling water with ginger and green onion.
Categories: Main Dish |
Tags: Chinese, Mushroom, Seafood, Vegetables |
All About Sea Cucumbers
Perhaps due to its unassuming physical characteristics, the complexity of the sea cucumber has often been overlooked. The oceanic creature has been living on Earth for more than 600 million years, developing 1,717 varieties which mainly reside in the Asia-Pacific region. They can be seen from seashore to the abyss at 8,000 meters below sea level. Of all the varieties, only around 40 are used for cooking, categorised into smooth-skinned sea cucumbers and ones with soft spines on the surface.
Sea cucumber’s habitats range from the seashore to 8,000-metre deep sea.
The History of The Sea Cucumber
In Chinese literature, the earliest documentation on the cooking of sea cucumbers was in the Ming and Qing dynasties. A book in the Ming dynasty notes its physical resemblance to men’s genitals, which might contribute to its popularity as an ingredient at that time, given the Chinese belief that one can reinforce a specific part of the body by eating food that are in a similar shape. The book also explains its name “sea ginseng” in Chinese, as the high nutritional value it possesses is comparable to its land-grown counterpart. A Qing book discussing the medicinal qualities of herbs and other food ingredients goes a step further, proclaiming sea cucumber’s ability to enhance the urological faculties of men.
Modern medical studies discover a different set of health benefits from the marine creature: not only is it low in cholesterol and fat, the sea cucumber also has high protein and chondroitin sulfate, which helps us grow and deter the aging of muscles. In addition, it can improve our immunity system, and the situations of anemia, diabetes and peptic ulcer disease.
Sea cucumbers were historically harvested in the coastal areas of Northeastern China, Japan and Korea. The small quantity available meant it was a premium ingredient in the kitchen. Options are much more abundant nowadays. Farmed sea cucumbers or the ones caught in Central and North America, Middle East, Australia and South Pacific can be found at low prices. Some sold in the markets are even soaked and ready to cook. On the other hand, the spiny sea cucumbers sought after since the ancient times are getting more and more expensive. Compared to the average varieties, they could easily be a few dozen times more expensive.
Sea cucumbers during the drying process.
How Edible Sea Cucumbers Are Categorised
Before transformed into a deluxe food ingredient, a freshly-caught sea cucumber needs to be gutted and dried. Even though the varieties available now are much wider, sea cucumbers can be roughly divided into the following types according to their prices:
Prickly Sea Cucumber
Prickly sea cucumber is dark and elongated, with soft spines grown throughout the body. It’s the most expensive among the three categories, beloved for the crunchy and springy texture. The main producers come from Shandong and the Liaodong Peninsula in China, the areas of Kanto, Kansai, Aomori and Hokkaido in Japan, as well as Korea. Japanese-grown sea cucumber boasts the largest size and highest quality, hence its higher price. In recent years, Mexico has emerged as a new exporter of spiny sea cucumber with decent quality and reasonable price.
Bald Sea Cucumber
Australia, Middle East and Africa are the primary origins of bald sea cucumber. It has a rounder head and plumper body than spiny sea cucumber. Beneath the grey skin is a thick layer of flesh that makes for a softer texture.
White Teat Sea Cucumber
Coming from Australia, Africa and Indonesia, white teat sea cucumber bears white dots on the off-white skin.
Sea cucumber doesn’t have much taste. Savoury ingredients can give deeper flavours through a slow-cooking or braising.
Storage and Soaking
Storing dried sea cucumber isn’t difficult—simply put them in a cool and dry place. Pack the sea cucumber and put it in the fridge if you are not going to use it for a long while. Depending on your preference, you can buy sea cucumber in various conditions—dried, soaked and frozen, or soaked and stored in water. The quality of the first two choices is better. It’s not a bad idea to buy dried sea cucumbers, soak them at home and freeze them in advance, and defrost them whenever you want to cook them. Freezing wouldn’t affect the flavour of sea cucumber. Rather, the soaking process plays an important role in how it would come out after cooking.
Soaking sea cucumbers isn’t a rocket science either. Care and patience are all it takes. Below is a simple guide:
Michelin Guide Digital-Hong Kong Macau
Braised Pork with Sea Cucumber 红烧猪肉海参
I love braised pork trotters to bits but also knowing that it’s pretty sinful, I would usually request more of the leaner parts of the meat whenever possible. But even then, there would quite be a limited amount of it and I always felt that it wasn’t enough to satisfy. Hence, when I decided to prepare this dish once again, I make do with a whole huge chunk of fresh pork collar that I’ve ordered from PurelyFresh and together with some sea cucumber, I sent it for braising and the portion kept me happily satisfied for two days in consecutive.
As you know, braised products are always more flavored the longer you had it cooked, especially on the second day. Plus, because there isn’t any bones that comes with pork collar which comprises of a good combination of lean meat and fats, this is literal a dish that’s so comforting and easy with some rice.
I guess everyone loves a comfort zone, and so do I. And having been in that for quite a while already, I realized I finally have to get out of it and hence, I signed up for a Certificate course in Baking with the SkillsFuture credit. It is gonna be a full 8-hour thingy on every Saturdays and my weekends could literally be burnt from now. But taking up such a course has always been part of the plans but wasn’t determined enough to really get down to doing it before this. So this time, I do hope I am able to preserve through and eventually attained some formal certification in something that I really enjoyed and able to pursue and not just seeing it as a hobby or pastime.
Braised Pork with Sea Cucumber 红烧猪肉海参
Recipe type: Main
- 1 pc pork collar, approx 500g
- 1 pc fresh sea cucumber, approx. 300g
- 4-5 pcs shiitake mushrooms (optional)
- 2 tsp tapioca starch
- 3 bunches spring onion
- 3 thick slices ginger
- 2 whole garlics, crushed
- 1 star anise
- 2 tbsp shaoxing wine
- Enough water to cover the pork + 1 cup (mine was approx. 1,2L)
- For the Seasoning II:
- 50ml dark soya sauce (I recommend Guang Xiang Tai brand)
- 50g rock sugar
- 2 tbsp shaoxing wine
- 3 tbsp kecap manis (sweet soya sauce)
- ½ tsp garlic powder
If using fresh sea cucumber, do not braise it for too long, otherwise it will disintegrate and dissolve till nothing. Keep watch on it while braising and remove from heat once it has softened to a Q texture as desired.
Trepang with vegetables – a step by step recipe with photo
Cooking trepang with vegetables:
1 we prepare trepangs.
To prepare this dish, you can use dry or boiled – frozen trepangs. In this recipe, boiled – frozen trepangs are indicated, which do not require 9 days of processing and peeling from the entrails. Place frozen seafood in a deep bowl, fill with cold running water so that it completely covers the seafood, and thaw in this way for 20 – 30 minutes .Rinse the thawed sea cucumbers thoroughly in cold water until it becomes crystal clear, and the surface of the sea cucumbers is free of mucus and all sorts of contamination! Then place them on a cutting board, using a knife, cut into small pieces with an approximate thickness of to 2 – 2. 5 centimeters , and transfer back to a deep bowl.
Turn the stove on to a medium level and place a deep saucepan half full of running water on it. Rinse the ginger root from sand and dirt under running water, cut it into several free-form pieces and place in a saucepan.In boiled water, very carefully place the chopped trepangs and boil them for 2 minutes.
Afterward, discard the sea inhabitants in a large colander, let the remaining water drain and transfer them to a clean, deep bowl.
2 preparing the rest of the ingredients.
Peel the onions and carrots with a knife, remove the top damaged and dirty leaves from the cabbage. Rinse the vegetables along with the green onions and parsley under running water and pat dry with kitchen paper towels.Cut onion and parsley stalks into 2 – 3 parts set aside on a separate plate. Place the vegetables one at a time on a cutting board and cut into thin strips. Then divide the slices into separate bowls.
Peel the smoked brisket, place on a cutting board, cut into portions with an approximate diameter of 3 by 3 centimeters and transfer to a separate plate.
3 Cooking trepang with vegetables.
Turn the stove on to a medium level and place a frying pan with 3 tablespoons of butter on it.Put chopped cabbage in the heated fat, lower the stove temperature to the lowest level and simmer the vegetable for 15 minutes, stirring vigorously with a kitchen spatula to avoid burning to the bottom of the pan. After 15 minutes so that the cabbage is not dry, add the required amount of clean distilled water to the pan. Season the cabbage with black pepper and allspice. Stir with a kitchen spatula so that the spice grains cover the surface of all the cabbage pieces and add the chicken breast.Then simmer the cabbage for another 15 minutes, stirring occasionally with a kitchen spatula until it becomes transparent.
Simultaneously with the cabbage, prepare the rest of the vegetables, next to the second burner, turned on at medium temperature, put a frying pan with 3 tablespoons of butter. When the fat is hot, pour the chopped onions into it, and fry it for 3 – 4 minutes until light transparency. Then add the carrots to the onion and simmer them together 2 – 3 minutes. Then add green onions, parsley and pieces of trepang to the total mass, mix the ingredients with a kitchen spatula and simmer together for 5 minutes . When your cabbage is at the right consistency, add the stewed ingredients from the second skillet to it. Stir with a spatula until smooth, screw the stove to the smallest level, add sesame seeds, cover the pan with a lid and simmer until cooked through for 10 – 15 minutes . Remove the lid from time to time and stir the vegetables with the trepangs and meat with a kitchen spatula to stew evenly and to prevent them from burning.Then set aside the pan from the stove, if necessary, add salt to taste and let the dish brew 5 – 7 minutes . Place a serving of trepangs with vegetables on a plate and taste.
4 Serve trepangs with vegetables.
Trepangi with vegetables are served hot. In restaurants and small Chinese cafes, this dish is served in small portioned pans and is prepared only from fresh trepangs. In addition to this dish, you can serve hot chili sauce, curry sauce, mustard sauce, or hot tomato sauce.After such a simple heat treatment, trepangs taste like fried meat cartilage. In general, the dish is saturated with the aroma of smoked meats, vegetables, spices and resembles a vegetable stew with seafood and smoked meat. Amazing, unusual and delicious!
– – The set of spices in this recipe is not fundamental, you can put any spices you like that are suitable for vegetable or meat dishes, but not forgetting that smoked chicken has a strong specific smell, which in any case will interrupt the aroma of spices.
– – You can use vegetable oil, palm oil or olive oil instead of butter.
– – If you have purchased dried sea cucumbers, they must be prepared within 5 – 9 days, depending on the degree of contamination. Rinse them thoroughly under running cold water. Then fill with water for a day, changing the water every 3 hours. After a day, rinse the trepangs under running water, fill with water, boil for 30 seconds, remove from heat and let stand in boiling water for 20 hours.After drain the broth, cut open the belly of each sea cucumber, and gut them. Rinse again under cold water, boil again for 30 seconds, again leave in boiling water for 20 hours. If the trepang is hard, then repeat the cleaning process for another 3 to 4 days. Basically, trepangs soften and become clean without an unpleasant iodine aroma after 5 to 6 days of cleaning.
Trepang | Products | Recipes
An animal with a rather unusual name, trepang is a marine inhabitant.By its appearance, it resembles a giant caterpillar. Trepang meat is very beneficial for the human body and even has a rejuvenating effect.
Trepang, which resembles a huge furry caterpillar, belongs to the class of invertebrate echinoderms. It is also known by the names “sea cucumber” and “sea capsule”. The main habitats of trepangs are the coastal waters of the Japanese, East China, and Yellow. In addition, they can be found near the southern shores of Sakhalin and Kunashir, as well as near the Pacific coast of Japan.On the territory of the Russian Federation, trepangs are found in significant numbers in the Peter the Great Bay near Vladivostok.
The body of the sea cucumber has a worm-like shape. At one end there is a mouth with about twenty tentacles, which the trepang uses to capture prey. Its skin is very dense and elastic, and on its surface there are numerous spicules – special calcareous formations that in their appearance resemble discs and turrets with holes. On the back of this animal there are sharp and prickly thorns.
Trepangs can be of different colors – light yellow, dark green, dark brown and even black. On the abdomen, the skin always has a lighter shade. Sometimes you come across trepangs that have a blue or variegated marble color. The color, first of all, depends on the habitat of the trepangs. For example, a brownish color is characteristic of those individuals that live on rocks and stones, and a greenish color is characteristic of those who prefer silty soils. The average weight of the trepang is approximately one and a half kilograms, the average length is forty centimeters, and the average width is nine centimeters.Trepangs live for about eight to ten years.
Trepangs are mainly found at shallow depths close to the coast, however, there were cases when they were caught at more than one hundred meters depth. Most of all, the trepang loves to live in quiet bays, reliably protected from strong storm winds. It can be found in dense thickets of algae. Fresh water is lethal to the sea cucumber. The spawning period for these marine animals lasts from July to August, the optimal water temperature for this is 21 degrees Celsius.The female trepang produces over seventy million eggs.
Trepangs are widely used in Japanese and Chinese cuisines. Various devices are used to catch these marine life – nets, dredges, trawls, and much more.
Sea shell meat is very tasty and healthy. It contains very small amounts of fats, as well as proteins. Trepang meat is rich in vitamins, especially those belonging to group B, as well as trace elements – iron, calcium, magnesium, phosphorus, manganese, copper and iodine.Due to the special properties of sea cucumbers, which have a beneficial effect on overwork and weakening of the body, in some countries the sea cucumbers began to be called “sea ginseng”.
For the first time, the medicinal properties of sea cucumbers were scientifically described in a book called “U-Tzu-Tzu”, published in the 16th century. This book talked about an infusion made from trepangs, which was a highly effective anti-aging elixir. Indeed, regular consumption of trepang meat promotes the regeneration of body cells.It is also very useful for strengthening the immune system, for improving the functioning of the brain, thyroid gland, as well as the respiratory and skeletal systems. Due to its high antioxidant properties, seafood meat is able to prevent the occurrence of malignant cancerous tumors, as well as suppress their growth.
Far Eastern sea cucumber (Far Eastern cuisine products)
Sea cucumber, Apostichopus japonicus
The Chinese name for the place where Vladivostok was founded in 1860 is Haishenwei, that is, “Trepanga Bay”.
For the Russian man, the trepang was discovered by the writer Ivan Goncharov, who traveled to the Far East on the frigate Pallada in the 1850s and tried it in Korea: “Today they brought us a dozen fish, four barrels of water, and the old man took out a roll of paper from his bosom with dried trepangs (a genus of sea slugs with cones) ”.
Trepang, like starfish and urchins, is echinoderm. This is a very strange creature: an invertebrate, rubbery to the touch. It lies at the bottom all its life and slowly filters water through itself, absorbing the bottom suspension.In Russia, the trepang was nicknamed “sea cucumber” for its external resemblance: a thick, elongated brown sponge with soft pimples. There is another nickname – “sea ginseng”.
In oriental medicine and cooking, it is considered, perhaps, the most healing marine life. The ancient imperial dynasties of China used trepang infusion as a rejuvenating elixir that prolongs life. It is believed that the tissues of the sea cucumber are ideally saturated with trace elements and biologically active substances, which explains the rejuvenating effect.
It was the curativeness of the sea cucumber that led to its predatory extermination. Back in 1891, the military governor of the Primorsky region, Pavel Unterberger, banned the fishing of trepang with pitchforks and dredges; in 1979, already by the Soviet government, the “homemade” fishing for trepang was prohibited. However, both poaching and smuggling have not yet been defeated. This process became especially widespread in the 1990s, when many Primorye residents lost their jobs, and the borders were almost open. Trepang, which was mined in coastal bays, went illegally to China.Even now, consignments of dried sea cucumbers are being detained at the Far Eastern customs. The main consumer is in the Celestial Empire. There “Russian red trepang”, collected in the wild, is valued higher than artificially grown.
However, the legal trepang is the one that is grown on sea farms, including in Primorye. The taste of the trepang, as they say, is not for everybody. It cannot be said that they really tasted trepang in Russia, but there are already many connoisseurs of it. The signature Far Eastern dish is the trepang scraper.Often in the menus of Vladivostok restaurants you can find a brace of cucumaria – the closest and much less expensive relative of the trepang. Also popular is the medicinal trepang honey infusion developed by the seaside scientists.
There are also those who love raw sea cucumber: they clean it from the entrails, cut it and pour it with soy sauce. But for the preparation of most dishes from trepang, it is customary to cook it for a very long time.
Trepang what is it? useful properties, contraindications, application, price, recipe
How to choose the right trepang with honey
How to take trepang correctly
For exotic gourmets
Cosmetics based on echinoderms
Far Eastern sea cucumber (Apostichopus japonicus ) – echinoderms living on most of the coast of the Sea of Japan.For its appearance, trepang is called sea cucumber, for the properties of sea ginseng. This species of sea cucumbers is listed in the Red Book of Russia.
Many publications have been written about the miraculous properties of sea cucumbers, they originate from ancient China, they took an elixir (tincture, extract, extract, on honey) from sea cucumbers to prolong life. In terms of the popularity of the application, the leading countries remain China and Japan. The trepang property is the absence of infectious agents. Around its habitat, trepang purifies water by killing bacteria.Trepang meat is rich in microelements that have a positive effect on the functioning of the human body.
How to choose the right trepang on honey.
On the market (on the Internet) there are many products from sea cucumbers, ranging from grated sea cucumbers in honey and ending with dry sea cucumbers in capsules. The action of the trepang primarily depends on the correct preparation and adherence to the technological chains of processing raw materials to the final result. On the market, the “kitchen” version is more represented (see.photo) of grated trepang on honey (in plastic jars, bottles of different capacities and labels), but no one will say whether the cooking conditions were followed (they turn a blind eye to this in the race for profit), but this is not all, because it is difficult for a person (impossible , in grated form) to distinguish trepang from cucumaria (see photo), which is similar to trepang in properties and appearance, by the way the name “cucumaria” is translated as “sea cucumber”. Cucumaria is an order of magnitude cheaper, it is widespread as a dietary dish – in the cities of the Far East it is presented as salads and snacks (see.Therefore, we recommend buying such a trepang from people you know personally and a quality certificate from organizations is not a guarantor of the content, but rather a confirmation of the food safety of the product. And for completeness of the information (in the public domain on the Internet), so far only two companies have the right to process trepang (for honey), enshrined in patents, this must be taken into account. Molluscs are similar, but preference is given to the properties of trepang and for good reason, this is evidenced by the experience of use and positive customer reviews.We adhere to the proven traditional methods of cooking trepang, where honey acts as a “storage” and a conductor of healing properties. Instantly absorbed by the body, recognized as the best among the methods of making extracts, extracts, trepang tinctures. For the preparation of trepang (extract, extract, tincture) on honey – choose hypoallergenic mono honey with a neutral odor. When choosing a trepang on honey, this is an important note! Cooking trepang on “gret” (honey is heated, they also say it is dissolved to make it liquid – in retail chains it is often found on counters – the fact is that when honey is heated to more than 40 C, carcinogens are released and it is absolutely not worth using it! Depends on the supplier of honey ) is unacceptable and leads to a deterioration in the state of the body.
How to take honey trepang correctly.
The list of diseases and causes to which the extract, tincture, trepang extract on honey is applied, in expanded form, should be listed on several pages. Trepang on honey and dietary supplements created from trepang are not a panacea for diseases! But the facts are unforgiving that people talk about in product reviews.
So, what treats (or rather helps in the complex of therapy and prevention) trepang (extract, tincture, extract) on honey. Better to say at the expense of what the recovery takes place.Trepang tissues are saturated with trace elements and minerals, the composition of which cannot be compared with any other organism. When such substances enter the body (as a rule, a methodical course), which is depleted in their presence, metabolic processes begin at the cellular level (the cell works correctly, divides), hence the restoration of the body and human bioenergetics. It was noticed after undergoing complex operations and diseases that deplete our immunity, the patients quickly recovered. Patients with oncological diseases after chemotherapy helps to quickly restore strength (toxins are removed from the body), to prevent spread.It has been noticed that during the period of viral diseases, the risk of getting sick decreases significantly if you drink the course in advance for preventive purposes. The disease will pass faster if it has already happened. When used correctly, it removes not the symptoms of the disease, but the cause, activates the weakened immunity. So, how to take honey trepang correctly. A common way of taking 1-2 tablespoons (a spoon in the morning, a spoon at night) extracts of trepang on honey per day for 20-30 days. This is for adults. But the dosage and duration also depends on the weight of the person, the severity of the disease.For prevention, 1 tablespoon a day for 15 days. For children from 12 to 18 years old, one tablespoon a day! For children from 5 to 12 years old, one teaspoon a day! A methodical reception is important, without interruptions and at the same time. We are talking about a patented technology for preparing trepang extract with honey! Verified and officially approved. During the year 2-3 courses.
In addition to strong healing properties, sea cucumbers also have gastronomic characteristics
Gourmets of exotic dishes will appreciate the delights of sea cucumbers!
Recipes for cooking trepang dishes .
Take a live or frozen sea cucumber, peel, cut into pieces (pour over the pieces with boiling water), pour soy sauce (so that the pieces are immersed in the sauce) seasoned with a head of crushed garlic or chopped into a garlic. Five minutes is enough for pickling – eat!
P.S. The sauce is suitable for example for fish dishes and cook using your preferences.
“Caviar from sea cucumbers”
Before grinding, boil sea cucumbers until soft (if you can bite off, it means ready). Grind trepang mixed with chopped onions and grated carrots, add tomato or fresh chopped tomato and stew in vegetable oil for 15 minutes. Ingredients in a 1: 1 ratio. Season the dish with black pepper and salt – as an option, again, soy sauce.
Boiled finely chopped trepang is fried in a mixture of vegetable and butter, after the trepang boils in oil, add grated carrots and finely chopped parsley.After a minute, add a raw scallop cut into small pieces to the dish and pour in a spoonful of soy sauce.
Stir once and serve.
Salted cucumbers – Russian Fish Magazine
Not crispy, not to say green, and it does not grow in the garden. but for some reason it is still called a cucumber. Holothurians or, as the people say, sea cucumbers are one of the most unusual inhabitants of the depths. There are more than 1150 species of them in the world. Why are there so many, what are their benefits and is it possible to eat them.To the last question, we will immediately answer yes. At the same time, a significant part of sea cucumbers is, let’s say, a dish for amateurs, although there are also delicious varieties.
Text: Anton Filinsky
No matter how strange the sea cucumbers may look, this species of animals is one of the most ancient on the planet. In ancient times, about 445 million years ago, when there was not even a hint of you and me, these unsympathetic guys were already laying their sides at the bottom of the sea. And this, by the way, is not a figure of speech. They are not fans of outdoor activities, they really lie on their side and move like worms – by crawling or with the help of microscopic legs.Moreover, they also eat while lying down. They feed mainly on plankton, filtering it through the tentacles. In general, they do not burden themselves with unnecessary movement.
But do not think that sea cucumbers are from a timid dozen. For all their external equanimity, they are rather quick-tempered. With severe irritation, they can literally spit at the enemy with toxins flying out in the form of long filaments, the so-called cuvier tubes, from … just the place you thought of. And sea cucumbers have enough enemies. They feed on starfish, some types of molluscs, fish and crustaceans.You can imagine how epic the opposition of the same mollusk and one and a half meter motionless something like a sausage looks like. By the way, one and a half meters is not the limit. Some sea cucumber species reach all five meters in length.
They also differ in longevity. Live from 5 to 11 years. Moreover, they do not spend the years alone. In Primorye, for example, scientists have already accumulated a lot of experience in growing sea cucumbers, which are considered the most delicious and delicious variety of sea cucumbers.It is the breeding of trepangs that is considered one of the most promising areas in the entire Russian mariculture.
Throughout the entire period of cultivation in the workshop, the technologist is faced with many problems: weak larva obtained due to too early artificial spawning; the appearance in the baths with the larva of crustaceans, which threaten to destroy it; poor quality feed and various diseases that can negate all months of work. But rearing juveniles in a hatchery is worth the effort.Thanks to mariculture, selection and replenishment of the gene pool of water areas is possible due to the crossing of spawners taken from different territories, replenishment of trepang juveniles that survived the most dangerous planktonic stages of development in conditions of sufficient nutrition and the absence of predators.
In the Middle Kingdom, this business is very developed, and sea cucumbers are in demand, and not only trepangs.
If you want to watch the exciting, full of adventures and dangers, everyday life of sea cucumbers – go to Asia.There they dot the bottom of any sea coast. Thailand, Malaysia, Japan, China and Korea – in these regions they can be found both offshore and at depth.
They are also found in Russia – in Primorye, Sakhalin, in the Japanese, Okhotsk and Bering seas. There are even fishing farms in the Far East and China. The cultivation technologies are approximately the same, with the only difference that Russian specialists raise individuals to viable juveniles, release them into a reservoir and only then collect them, while Chinese colleagues grow the sea cucumbers immediately to marketable size.
By the way, this business is very developed in the Celestial Empire, and sea cucumbers are in demand, and not only trepangs, but also a more common type of sea cucumbers – cucumaria. The Chinese eat cucumaria mainly in boiled form, as well as dry and preserve, make salads and snacks. In the Far Eastern regions, a popular dish is “skobrjanka”, which is made from potatoes, onions and sea cucumbers.
Far Eastern sea cucumber is much more expensive and more valuable than cucumaria, and producers often try to make money on this by placing an image of cucumber on the packaging with cucumaria.It is rather difficult to distinguish them in the picture. Their taste is also specific, like that of trepangs, that of cucumaria. For the first time, it may seem like you are chewing tasteless gum or very dense jelly, which is tasted by a sauce, most often soy with wasabi or regular mayonnaise.
Although the popularity of holothurians was not brought by any special taste. First, sea cucumbers are an ideal dietary product. There are only 35 kilocalories per 100 grams of meat. Secondly, sea cucumbers are very healthy, they contain a lot of high quality protein, rich in amino acids, vitamins and minerals.The chemical composition of sea cucumber includes almost all the B vitamins, as well as calcium, copper, phosphorus, iron, magnesium and iodine. All of the above is the structure of our immune and nervous systems. In addition, sea cucumbers are famous for being good adaptogens, that is, they help the body adapt to stressful environments and can even help treat depression.
Holothurians are also used in pharmacology. Toxins are of particular value, the very ones that they throw away for self-defense. These substances have antifungal, antitumor and neurotropic effects and are actively used in medicine as an aid in the fight against oncology.In the Far East, a tincture is prepared from the sea cucumber, adding honey to the skin of the sea cucumber. Trepang on honey has a bright specific bitter iodine taste, emphasized by the sweetness of honey, leaving behind an indescribable aftertaste that goes down the nostrils. But this medicine is taken in portions and is appreciated not for its taste, but for its beneficial properties.
In China, trepang has been used for thousands of years in the treatment of arthritis. Modern research has confirmed that sea cucumbers help in inflammatory diseases, including osteoarthritis, improve the balance of prostaglandins that regulate inflammatory responses.And extracts from the Far Eastern sea cucumber are called there “sea ginseng” for its invigorating effect. Here’s a paradox. An energetic drink from the world’s most sedentary cucumber.
Recipe for clapboard with trepang
1 The peeled trepang meat must be boiled for 3-4 hours, changing the water several times. Before cooking, keep in mind that trepang significantly decreases in size during cooking. In principle, you can use a pressure cooker to save time.
2 Cut the boiled sea cucumber into thin strips, up to 1 cm wide.
3 In a preheated frying pan flavored with vegetable oil, put the trepang meat, finely chopped tomatoes, carrots and onions, add a little chopped sweet pepper and put the coarsely diced potatoes.
4 Add water and simmer, covered, for about 30 minutes.
5 When serving, add fresh herbs, garlic, salt and pepper to taste.
Photo preview: Getty Images, Yang Shiyao / ZUMA / Tass, Alamy stock photo
How to cook a live sea cucumber | All About Oysters
It is best to use trepanga raw, mixed with a cool sauce, as is done in Japan. In Korea and China, it is eaten alive, which is hardly familiar to us. But in the Far East, “sea cucumber” is usually boiled – like an octopus, so that the meat does not become tough.
Trepanga is cut lengthwise from the side where there are no thorns, but only small suction cups.Then take out all the insides and rinse the carcass well under running water. In this form, it is ready to eat, for example, as sashimi with “sea” or Asian sauces and seasonings: oyster, soy sauce, sesame oil, ginger and garlic.
For the preparation of hearty second courses, trepang is pre-boiled. To do this, place the pieces of trepang in a saucepan and pour boiling water over high heat, bring to a boil, remove the foam, add salt, spices, then reduce the heat to low and cook under a closed lid for 1-2 hours.It is very important that the lid is closed: when boiling, the trepang swells with bubbles, which periodically burst and there is a possibility of getting a burn.
After cooling, drain the liquid and put the trepang in sachets. In the freezer of the refrigerator, it can be stored for a long time without changing its taste and useful properties.
Before use, we defrost and create delicious, healthy, exotic breakfasts, lunches and dinners.
We will cook it as described above.Then peel and wrap with a leaf of kelp, leave in the refrigerator overnight and cut into circles less than half a centimeter thick.
For the sauce, take:
- Soy sauce – one large spoon;
- The same amount of olive oil;
- Sesame; Ginger – one root; 0.5 lemon;
- A bunch of green onions;
- A little wasabi.
Rub the ginger root on a coarse grater, cut the onion into rings, mix the soy sauce with chopped garlic, juice of half a lemon, wasabi.
Serve in an oblong salad bowl (as for fish).
First, place the sea cucumber, sprinkle it with onions and ginger on top, pour over slightly warmed olive oil and soy sauce (you do not need to heat the sauce). We decorate with sesame seeds, a slice of lemon and surprise the household with the most useful exotic.
The above recipe is more aesthetic pleasure than satisfying hunger. Therefore, trepang sashimi is served as a snack before the main course.
Roast trepang with vegetables
The contrast of the roast with this product lies not only in the bright colors, but also in the mixing of flavors.
For its preparation you will need: 300 grams of sea cucumber;
- Quarter glass of sunflower oil;
- 400 grams of cabbage;
- 200 grams of carrots and zucchini;
- 300 grams of potatoes;
- Tomatoes – 200 grams;
- Bulb – head;
- Hard cheese – 100-150 grams;
- The same amount of mayonnaise;
- Green onion for decoration.
Fry the trepangs previously boiled and cut into small pieces.
Roasting time – 5 minutes. Grate the tomatoes. Zucchini, onions and carrots are cut into cubes, potatoes, cabbage – into strips. Fry vegetables separately in oil for 5 minutes. Combine vegetable mixture with seafood and salt.
Put everything together in a deep container or on a baking sheet. Fill with tomato sauce. Bake in a preheated oven for 20 minutes. 10 minutes before the end, dip the dish on top with mayonnaise and sprinkle with grated cheese.The dish goes well with pickled mushrooms and tomato juice.
Perhaps the most authentic dish of Far Eastern cuisine
Five minutes from sea cucumber
The author of the recipe suggests that it was born when the sea cucumber in the Golden Horn Bay could be safely collected from the bottom and eaten right there on the seashore.
Those days are gone, sea cucumber is now grown on sea farms (but there it still lives in its natural environment). But the recipe has become a Far Eastern classic.
Expert Advice: When you eat this dish, think about the fact that trepang rejuvenates the body and heals serious ailments. Everything in this dish is food, a pill of youth, medicine, and a complete healthy lifestyle.
- Live trepang
- 1 large or 2-3 small ones
- 1 glass
- Soy sauce
- 1 tsp.
- Green onion
- To taste
- Time: 5 minutes
Cut pieces of raw gutted trepang across into thin slices and place in a ceramic bowl.Pour boiling water over the trepang pieces and stir for 30 seconds. Try it – trepang is unlikely to become soft, but it should chew, roughly like cartilage. If it doesn’t chew, keep it in the water a little longer. Add soy sauce, garnish with finely chopped green onions. Enjoy your health!
Trepang in this dish should not be soft – on the contrary, it will crunch slightly, but chew.
The trepang contains a component such as chitosan, an amino sugar that lowers blood cholesterol levels, helps fight cancer cells and chronic diseases.
It is strictly forbidden to take products with chitosan during pregnancy and lactation! This seafood delicacy is not recommended for children and people with low blood pressure, with hyperfunction of the thyroid gland, suffering from food allergies.
All other gourmets are welcome in the seafood boutique at www.oyster.market
Your orders will be collected and delivered to your door. Book sea cucumbers and seafood specialties for the New Year, order lightly salted caviar, celebrate the holiday brightly and healthy – from the word health!
Trepang with vegetables – a recipe with a photo, step by step
Trepang is one of the most popular dishes served in China, Japan, Asia Minor.The little sea resident trepang, or as it is also called “Sea Cucumber”, when properly cleaned and properly cooked, acquires an interesting, incredibly pleasant taste and an appetite-stimulating aroma. Cooking Trepanga with vegetables!
Ingredients for cooking trepangs with vegetables:
Tools for cooking trepangs with vegetables:
Cooking trepangs with vegetables.
Step 1: Prepare Trepangs
You can use dry or boiled – frozen trepangs to prepare this dish. This recipe indicates boiled – frozen trepangs, which do not require 9 days of processing and peeling from the entrails. Place frozen seafood in a deep bowl, fill with cold running water so that it completely covers the seafood, and thaw in this way for 20 – 30 minutes . Rinse the thawed sea cucumbers thoroughly in cold water until it becomes crystal clear, and the surface of the sea cucumbers is free of mucus and all sorts of contamination! Then put them on a cutting board, using a knife, cut into small pieces with an approximate thickness of to 2 – 2.5 centimeters and transfer back to a deep bowl.
Turn the stove on to a medium level and place a deep saucepan half full of running water on it. Rinse the ginger root from sand and dirt under running water, cut it into several free-form pieces and place in a saucepan.
In boiling water, very carefully place the chopped sea cucumbers and boil them for 2 minutes.
Then discard the marine life in a large colander, let the remaining water drain off and dump it into a clean, deep bowl.
Step 2: prepare the rest of the ingredients
Peel the onions and carrots with a knife, remove the top damaged and dirty leaves from the cabbage. Rinse vegetables along with green onions and parsley under running water and pat dry with paper kitchen towels. Cut onion and parsley stalks into 2 – 3 parts set aside on a separate plate. Place the vegetables alternately on a cutting board and cut into thin strips. Then divide the slices into separate bowls.
Peel the smoked brisket, place on a cutting board, cut into portions with an approximate diameter of 3 by 3 centimeters and transfer to a separate plate.
Step 3: Cooking Trepang with Vegetables
Turn the stove on to a medium level and place a frying pan with 3 tablespoons of butter on it. Put chopped cabbage in the heated fat, lower the stove temperature to the lowest setting and simmer the vegetable for 15 minutes, stirring vigorously with a kitchen spatula to avoid burning to the bottom of the pan.At the end of 15 minutes so that the cabbage is not dry, add the required amount of clean distilled water to the pan. Season the cabbage with black pepper and ground allspice. Stir with a kitchen spatula so that the spice grains cover the surface of all the cabbage pieces and add the chicken breast. Then simmer the cabbage for another 15 minutes, stirring occasionally with a kitchen spatula until it becomes transparent.
Simultaneously with the cabbage, cook other vegetables, next to the second burner, turned on at medium temperature, place a frying pan with 3 tablespoons of butter.When the fat is hot, pour the chopped onions into it and fry it for 3 – 4 minutes until light transparency. Then add the carrots to the onion and simmer them together 2 – 3 minutes. Then add green onions, parsley and pieces of trepang to the total mass, mix the ingredients with a kitchen spatula and simmer together for 5 minutes . When the cabbage has reached the desired consistency, add the stewed ingredients from the second pan into it. Stir with a spatula until smooth, screw the stove to the smallest level, add sesame seeds, cover the pan with a lid and simmer until cooked through for 10 – 15 minutes .Remove the lid periodically and stir the vegetables with the trepang and meat with a kitchen spatula for even braising and to avoid burning. Then set aside the pan from the stove, if necessary, add salt to taste and let the dish brew 5 – 7 minutes . Place a serving of trepangs with vegetables on a plate and taste.
Step 4: Serve trepangs with vegetables
Trepangs with vegetables are served hot. In restaurants and small Chinese cafes, this dish is served in small portioned pans and is prepared only from fresh trepangs.In addition to this dish, you can serve hot chili sauce, curry sauce, mustard sauce, or hot tomato sauce. After such a simple heat treatment, trepangs taste like fried meat cartilage. In general, the dish is saturated with the aroma of smoked meats, vegetables, spices and resembles a vegetable stew with seafood and smoked meat. Strange, unusual and delicious!
– The set of spices in this recipe is not essential, you can put any spices you like that are suitable for vegetable or meat dishes, but not forgetting that smoked chicken has a strong specific smell, which in any case will be interrupt the aroma of spices.
– Vegetable oil, palm oil or olive oil can be used instead of butter.
– If you have purchased dried sea cucumbers, they must be cooked within 5 to 9 days, depending on the degree of contamination. Rinse them thoroughly under running cold water. Then fill with water for a day, changing the water every 3 hours. After a day, rinse trepangs under running water, fill with water, boil for 30 seconds, remove from heat and let stand in boiling water for 20 hours.