TRADITIONAL CHINESE FOOD: NOURISH YOUR VITAL SUBSTANCES

Chinese FoodFood Recipes

Sea Cucumbers are nutrient-rich marine animals from the Holothuroidea class of the Echinoderm family, which includes of sea stars, sea urchins, and sand dollars. According to traditional Chinese food, the sea cucumber nourishes the blood and is one of the most power source life in long-established Chinese traditional food.
Jing 精 nutritive essence, refined, perfected, extract, sperm, seed Qi 氣 vitality, energy, force, vapor, breath, spirit, vigor, attitude Shen 神 spirit, soul, mind, god, deity, supernatural being.

Sea cucumber also notifies kidney 气 (treats disorders of the kidney system, including reproductive organs), and moistens dryness (especially of the intestines). It has a salty quality and warming nature.Common medicinal benefits of sea cucumber in China include reducing inflammation and relieving muscle pain, supporting joint health, strengthening the immune system, improving sleep and recovery, boosting energy levels, improving skin and anti-aging benefits.

Food Recipes

Sea cucumber also notifies kidney 气 (treats disorders of the kidney system, including reproductive organs), and moistens dryness (especially of the intestines). It has a salty quality and warming nature.Common medicinal benefits of sea cucumber in China include reducing inflammation and relieving muscle pain, supporting joint health, strengthening the immune system, improving sleep and recovery, boosting energy levels, improving skin and anti-aging benefits.

A.Stir Fried Sea Cucumber with Tofu and Vegetables

Had some sea cucumber left after making Braised Sea Cucumber and Mushrooms earlier. Thought I would make Stir Fried Sea Cucumber this time so you can see how versatile it is. The sea cucumber is soft and gelatinous when braised but it is springy with a bite when stir-fried. We don’t really eat sea cucumber all the time so it’s only during special occasions like Chinese New Year period that I will buy some to cook.

There are many different types of sea cucumber out there that come in fresh, frozen or dried forms. All are priced according to their species – whether they are of a premium grade or not. Well, I’m not really an expert in sea cucumbers but I’ve come across cheap ones that will just dissolve during the process of cooking. Apparently, these sea cucumbers are treated with too much chemicals. So when you’re buying sea cucumbers, make sure you’re getting them from a reliable source. The fresh ones from major supermarkets or wet markets here in Singapore are generally good. I normally get Tiger sea cucumbers from Philippines via Seafood Shifu on Qoo10 which are good for stir frying, braising and for steamboat too.

Expensive sea cucumbers (especially dried ones from Chinese medicine halls or dried good shops) do not necessarily mean they are better than the lower-priced ones. Sea cucumbers generally do not have much taste or flavour of their own. Whether a sea cucumber dish is well received really depends on individual style and method of cooking because the sea cucumber will absorb the flavour of the sauce or soup that it is cooked in.

For this stir fry recipe, I’ve  added a lot of other ingredients so it’s pretty much a dish on its own which you can pair with steamed rice if you like. Nothing too complicated. Just need the usual Chinese seasonings. It’s quick and really easy to make. 

A.Stir Fried Sea Cucumber with Tofu and Vegetables

Ingredients
1 canned abalone
Fish Maw 花膠
Sea Cucumber 海參
Chinese Mushrooms
Dried Scallop 江瑤柱
Broccolli (or any veg)
sliced ginger
Oyster sauce
dark soya sauce

You can mix and match with the ingredients. Key is the abalone so can just add mushrooms and scallop if u dont have the sea cucumber and fish maw. We add them since chinese thinks its more classy.

  1. Quick rinse for all ingredients. Mushroom and scallop soak in a bowl of water, remove
    mushroom stem. Save the water for later use. As for the fish maw soak for 30mins until
    slightly soften. Rinse out the seacucumber and cut them in chunks.
  2. Now get a pot of water add in 2 slices of ginger. Put it to a boil, then throw in the fish maw
    for 1 min and take it out and rinse in cold water. Do the same with the sea cucumber in the
    same pot of ginger water. Drain them well.
  3. Open the can of abalone, these are cooked already and it taste great also on its own.
    Usually these cost around 400hkd a can. Ready all ingredients.
    4.Little oil med heat and fry the ginger slightly golden brown. Then throw in the bowl of
    mushrooms and scallop together with the water. Boil for a min or two then throw in the fish
    maw and sea cucumber. Add 2 spoonful of oyster sauce and mix. Now throw in the sbalone with
    sauce then add in hot water until ingredients half covered. Add a spoon of dark soya sauce to get a brownish coloured stew. Change to low heat lids slightly opened and simmer it for 30mins to an hour.
  4. Cook until the sauce sightly thickens then give it a taste. Leave it aside for a few hours best
    is over night in fridge so the fish maw and sea cucumber can be more tasty.
    6.Reheat the stew and added boiled some vegetables any kind and combine them. DONE!

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