Ingredient

• Reconstituted Sea Cucmber (Curry Fish), chopped to about 3cm x 2 cm 200g
• Jasmine Rice 100g
• Water 3 litres
• Rice Bran Oil 15ml

Method

Step 1 – Marinate the rice with the rice bran oil for 10 miutesn (this helps to breakdown the rice into congee).

Step 2 – Place the rice and water into a rice cooker and cook.

Step 3 – Continue to cook and stir when the rice cooker stops to reheat after reaching boiling temperature.

Step 4 – Continue to press the cook botton approximately 3 to 5 times until the rice fully melts into congee and the texture is silky smooth. Be sure to stir all the way to the bottom of the rice cooker otherwise rice will burn.

Step 5 – Add the sea cucumber, and cook in the rice cooker one more time. The sea cucumber will release its juices and combine with the congee. The mixture will gradually blend in and the ‘sea’ freshness fragrance will arise. It’s now ready to serve.

Notes

This dish can be served with a very small amount of sea salt or a side serve of marinated tofu or pickles. DO NOT add any seasoning into the rice cooker mixture, only add to the serving bowl when consuming.

Ingredient

• Fine / Skinny Egg Noodles 300g
• Reconstituted Sea Cucumber 250g
• Shallot 100g
• Sesame Seeds 5g
• Light Soy Sauce 15ml
• Oyster Sauce 15ml
• Chilli Oil (optional) 10ml
• Vegetable Oil 50ml
• Ground Pepper 10g

Method

Step 1 – Cut shallots into 5cm lengths. Saute / heat in a pan or wok with fresh oil until the shallot has infused into the oil. Discard the shallot pieces and retain the now shallot infused oil.

Step 2 – Place the Sea Cucumber in the hot “shallot oil” to flavour the Sea Cucumber over a medium heat.

Step 3 – Toss in pre-hydrated noodles in the pan with the shallot oil and sea cucumber over a medium heat. Toss to combine.

Step 4 – Add remaining seasonings to the the dish to your personal taste.

Notes

Do not use high heat. Finish with sesame seeds when serving.

Ingredient

• Reconstituted Sea Cucmber chopped to roughly 3cm x 2 cm pieces 300g
• Chopped Cantonese Roasted Duck 300g
• Chopped Roasted Pork 200g
• Cchopped Shallot 30g
• Chopped Onion 50g
• Chopped Chilli 30g
• Whole Peeled Garlic 10 pc
• Vegetable Oil 30ml
• Light Soy Sauce 30ml
• Dark Soy Sauce 15ml
• Oyster Sauce 30ml
• Ground Pepper 5g
• Chinese Cooking Wine 15ml
• Chicken Stock 200ml
• Sesame Oil 10ml

Method

Step 1 – Lightly fry whole peeled garlic until golden brown.

Step 2 – Add shallot and onion, heat and reduce to get the essence of the mixtures

Step 3 – Toss in the sea cucumber and heat until flavours are combined. Set aside.

Step 4 – Lightly stir-fry the roasted duck and roasted pork in oil.

Step 5 – Add Chinese cooking wine until the wine has evaporated.

Step 6 – Add chicken stock to cook duck and simmer until meat is cooked through but still soft and moist

Step 7 – Add sea cucmber mixture, stir and stir to combine. Add remaining seasonings until combined.

Step 8 – When the combined fragrance is achieved the dish is ready to serve.

Ingredient

• Reconstituted Sea Cucmber chopped to roughly 3cm x 2 cm pieces 300g
• Seasonal Vegetables (Choy Sum, Kailan, Broccolini) 500g
• Sliced Ginger 30g
• Chinese Cooking Wine 15ml
• Light Soy Sauce 15ml
• Chilli Oil 5ml
• Dark Vinegar 5ml
• Vegetable Oil 30ml

Method

Step 1 – Heat the oil with the ginger until the ginger releases its flavours.

Step 2 – Add the sea cucumber, the Chinese Cooking Wine, and heat until combined. Set aside.

Step 3 – Heat and toss the vegetables prepared earlier in the same pan or wok.

Step 4 – Added all remaining seasonings and heat until about 50% / half way cooked.

Step 5 – Add back the Sea Cucumber mixture mix and blend over a low to medium heat until all the flavours are combined and the beautiful aroma arises, serve.

Notes

Some other crunchie vegetables that are suitable for this dish, experiment and combine to your personal preference. Snow Peas, Golden Capsicum, Red or Green Capsicum, Red Onion.

Ingredient

• Reconstituted Sea Cucmber chopped to roughly 3cm x 2 cm pieces 300g
• Small Pre-cooked Abalone (either vacuum sealed or canned) 6 pc
• Pre-cooked Fish Blubber 200g
• Iceberg Lettuce 150g
• Japanese Shitake Mushrooms 100g
• Sliced Ginger 30g
• Oyster Sauce 30g
• Sesame Oil 15ml
• Ground Pepper 10g
• Chinese Cooking Wine 15ml
• Chicken Stock 100ml
• Potato Starch 15g
• Light Soy Sauce 15ml
• Vegetable Oil 30ml

Method

Step 1 – Pan-fry sliced ginger in oil until golden brown.

Step 2 – Remove the ginger pieces retaining the oil.

Step 3 – Stir in the sea cucumber gently over a low to medium heat

Step 4 – Add the fish blubber and abalone and chicken stock and brign to a simmer.

Step 5 – Separately blanch the lettuce in boiling water (do not cook completely). Shake off the excess water and set aside ready to serve.

Step 6 – Add remaining seasoning to the Sea Cucumber mixture to taste.

Step 7  – Add the potato starch and stir until a thick textured glaze is achieved.

Step 8  – Server the mixture on top of the lettuce.