How to prepare dried sea cucumber

Hubby bought dried sea cucumber from Dalian China. A delicacy and supposing very expensive in Singapore as this is the spiky one. Costs around $10 each, but after proper treatment, i can see why its worth the money...

His Dalian colleagues recommended this brand and they went to carrefour Dalian to buy. Buy it anywhere else, beware of fakes! They have instructions on how to prepare the cucumbers and even recipes too!
http://www.xiaoqin.com.cn/service_info.asp?SId=28

Its amazing how much it can 'grow'...

Dried form

After soaking in water (in the fridge) for 3-4 days. Water needs to be changed daily.

 

Before cooking, cut open the tummy side of the sea cucmber, remove the intestines and the sandy dirt near the 'mouth'. Fairly simple. When in doubt, simply remove any suspicious looking stuff inside.

The cooking process is pretty tedious.
Place in pot with water covering the sea cucumber for at least 10 cm.

Cook for 40 mins, off heat and simmer for 30 mins.

Cook for 30 mins, off heat and simmer for 25 mins.

Press sea cucumber to ensure its soften throughout.

Cook and simmer again if u can feel hardness. The time can be adjusted accordingly.

its 70% done now.

Place in ice water, put into the fridge for 2-3 days. Change water daily.

This is the end product. Ready to be stored in the freezer if not consuming immediately.

Isnt it amazing?! This is almost ready to eat.

i cooked it 2 ways so far. First is in a soup. Double boil 2 sea cucumber with about 5 dried scallops, 2 dried oyster, 2 dried mushroom. Cook for 30-45 mins. The soup is starchy and rich but the sea cucumber is pretty much dissolved and we cant taste the crunch.

Second time, i had some soya sauce gravy from braised duck. So i added water to the gravy, again add  dried scallops, dried oyster and dried mushroom. Braise the sauce for 20-30 mins until the dried stuff are soft and all flavours released. Add sea cucumber and cook for another 5-10 mins. The sea cucumber will remain chewy to the bite and be infused with the savory sauce. Yum!

Vongole

Hubby and i watch a korean drama called 'Pasta' and salivated in front of the tv for many days...

so we decided to cook vongole and insisted on buying Tagliatelle to cook it (found it in Jasons marketplace eventually)!

Not forgetting opening a bottle of white wine as well.... a lot of effort, time and $$ gone into the dish... its also one of the rare instances of him wanting to cook together with me...

and the result? YUMMY!!! The Tagliatelle soaked up the sweet juices of the clam very well so i ended up with a plate of dry but tasty dish. Not a single drop is wasted!

Crabby dinner

Crabby business.

Bought 2 crabs from Giant (i was on leave).

Costs less than $10.

Bought 2 hairy crabs for $4.50 each... the kind uncle gave me one that has the strings loosen FREE

Cooked 1 chilli crab and 1 steam crab with tung hoon (wrapped in lotus leaf)

for hairy crab, steam on its own with few slices of ginger.

Also made a Guiness beef stew. More about it later.

This is what we had for our anniversary dinner this year.

Stir fry yellow noodles

How can something so gooey and messy taste so good?!! Another of my 1-dish-wonder for a lazy Sunday afternoon lunch. Hubby went for soccer in the morning and i promise a hearty carbo packed lunch for him. The day before i cooked up a huge pot of chicken stock (more about it next time) and want to cook a dish that uses the fantastic stock. Went to NTUC and saw the yellow noodles on sale. 2 pack for $2 i think. So went ahead to buy it. I have the option of cooking noodle soup, fried noodle or noodle swimming in gravy. All versions require the same ingredients, just different way of cooking it.

Speaking of ingredients, i dont have much to prepare as well. Frozen slice squid is leftover from a previous steamboat session i have at home. Sliced and marinated pork is always available in my fridge. Whenever i buy a piece of pork from the supermarket, i will slice them all up, marinate them, pack them in several clean pastic bags and keep them in the freezer. Whenever i need pork, i will just take 1 pack from the freezer the night before, place it in the fridge and by the next day, it will be defrozed and i can use it for cooking. There is ten thousand ways to use it. I use this to cook porridge in the morning when i am in the hurry, cook instant noodles etc.

So I 'prepared' all the ingredients, waited for hubby to come back and ask him what type of noodles he want. He is so tired he opt for something that is easy-to eat. Fried noodles then. No messy gravy,  no piping hot soup to make him feel all sweaty after a cooling afternoon bath, something that can be eaten with just a fork in front of the tv.

What do you need?

- 1 packet of yellow noodles (serves 3)

- some sliced pork

- some sliced squid

- handful of baby kailan

- 1 beaten egg

- 1/2 cup of chicken stock

- Seasoning (oyster sauce, dark soya sauce, chinese wine, pepper, sesame seed oil)

- Garlic in oil

How to do it?
Heat pan and brown garlic in oil. Add 1 tbsp of olive oil and fry pork and squid for 1 min (half cooked)
Add yellow noodles, 1 tbsp of oyster sauce, 1/2 tbsp of dark soya sauce, generous dash of pepper, 1/2 cup of chicken stock and mix well.
Cover pan with lid and let the noodles cook for 2-3 mins in medium heat.

Add kailan. Stir fry the noodles well and wait for all stock to evaporate.
Add chinese wine and fry until all wine is fully evaporated.

Pour beaten egg in cover with lid (no stirring) for 1 min. You will notice some egg will be cooked, some not.
Mix the egg into the noodle, the uncooked egg will coat the noodle into a gooey mess.
Drizzle sesame seed oil over noodles generously and serve.

Serves 2 hearty lunches, with a plateful leftover and i heat it up for lunch the next day! Yum!