Ingredient

• Dried Sea Cucember (Black Fish or Curry Fish): 2 to 4 Pieces
• 10 Litre Stainless Steel Pot
• Large Pot

Method

Step 1 – Place 2 to 4 pieces of Sea Cucumber, black fish or curry fish, in a 10 litre stainess steel pot.

Step 2 – Fill the pot with clean water (no oil, grease, or fats), bring to a boil and let simmer for 10 minutes.

Step 3 – Turn off the heat and leave the Sea Cucumber in the pot until water is completely cool.

Step 4 – Repeat the process for 2 more days, boiling and cooling twice a day.

Step 5 – After 2 days, drain and replace with fresh water, repeat the process for 2 more days.

Step 6 – On day 5 replace water, and after the final cooling clean the gut the Sea Cucumber like a fish.

Step 7 – Open up the Sea Cucumber from middle on the underside with scissors.

Step 8 – Gently cut open and remove the guts and wash away any remaining internal parts, fine sand and sediment under running water.

Step 9 – Hydrate the Sea Cucumber for one more day, boiling and cooling once or twice.

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.

Ingredient 

• Whole White Teatfish 1 pc
• King Prawn (cut into large pieces) 100g
• BBQ Pork (cut into large pieces) 50g
• Japanese Shitake Mushrooms (cut into large pieces) 100g
• Large Scallops (cut into large pieces) 100g
• Whole Broccolini (cut into large pieces) 50g
• Chicken Meat of your preference (cut into large pieces) 50g
• Broccoli or Lettuce 50g
• Vegetable Oil 30ml
• Light Soy Sauce 30ml
• Ground Pepper 10g
• Chinese Cooking Wine 10ml
• Chicken Stock 150ml
• Fish Stock 50ml
• 1st batch of Potato Starch 20g
• Oyster Sauce 20ml
• Dark Soy Sauce 5ml
• Sesame Oil 10ml
• 2nd batch of Potato Starch 40g

Method

Step 1 – Add oil in a wok or pan and lightly fry the chicken, prawn, and scallops until half cooked.

Step 2 – Add BBQ pork, mushroom and broccolini.

Step 3 – Add Light Soy Sauce, Ground Pepper, Chinese Cooking Wine, and Fish Stock. Stir to combine.

Step 4 – Use the 1st batch of potato starch to lightly thicken the mixture and set aside to cool.

Step 5 – Prepare a steamer and a large oval bowl or plate.

Step 6 – Use 1.5ltr of boiling water and set up the steamer ready for steaming.

Step 7 – Stuff the pre-cooked mixture into the whole White Teatfish.

Step 8 – Steam the stuffed whole White Teatfish for 12 minutes.

Step 9 – Blanch the Broccoli or Lettuce to garnish the dish (surrounding the White Teatfish) when serving.

Step 10 – In a pan or wok, add Chicken Stock and all other seasonings to taste, preparing a glaze/sauce.

Step 11 – Thicken the sauce with the 2nd batch of the potato starch.

Step 12 – Remove the steaming White Teatfish and the stuffing.

Step 13 – Carefully remove the excess steaming water from the plate or bowl.

Step 14 – Pour the Glaze/Sauce on top of the dish and garnish to serve.

Ingredient

• Reconstituted Sea Cucmber, Curry or Black Fish, chopped to about 3cm x 2 cm 300g
• Paw Paw 1 half
• Coconut Milk 1 400ml Can
• Fresh Milk 200ml
• Rock Sugar Xgm

Method

Step 1 – Peel the Paw Paw remove any seeds, cut into 3cm x 2 cm cubes.

Step 2 – Place Sea Cucmber, Paw Paw, Coconut Milk and Fresh Milk into a slow cooker.

Step 3 – Cook on high heat for 1 hour.

Step 4 – When hot add in rock sugar.

Step 5 – Ready to serve when warm and sugar has dissolved.

Ingredient

• Reconstituted Sea Cucmber, Curry or Black Fish, chopped to about 3cm x 2 cm 300g
• Almond Kernels / Shelled Almonds 200g
• Water 400ml
• Fresh Milk 200ml
• Optional: Almond Milk 400ml

Method

Step 1 – Put almond kernel with water in a container for overnight
Step 2 – Put almond kernel with water into a blender to blend it into liquid
Step 3 – Use cotton bag to squeeze the almond liquid and get the juice for use
Step 4 – Put sea cucumber, almond juice, fresh milk into slow cooker
Step 5 – High heat for 1 hour
Step 6 – Put rock sugar in when hot
Step 7 – Ready to serve when warm

Notes

Optional: you can use unsweetened Almond Milk instead of Fresh Milk

Ingredient

• Reconstituted Sea Cucmber chopped to roughly 3cm x 2 cm pieces 300g
• Reconstituted Japanese shitake mushroom 200g
• Oyster Sauce 20ml
• Light Soy Sauce 10ml
• Vegetable Oil 40ml
• Sesame Oil 10ml
• Ground Pepper 10g
• Potato Starch 15g
• Chopped Brocolli 200g
• Sliced Ginger 30g
• Chicken Stock 150ml
• Chinese Cooking Wine 15ml

Method

Step 1 – Place the ginger and sea cucumber in 1 litre of boiling water, let simmer for 1 minute then drain and set ginger and Sea Cucumber aside.
Step 2 – Heat a pan or wok with vegetable oil, toss the shitake mushrooms with Chinese cooking wine.
Step 3 – Add chicken stock and bring to a simmer, reducing the stock.
Step 4 – Add all seasonings to taste, and then thicken with potato starch.
Step 5 – Add sea cucmber, the goal is to achieve a thick consistency.
Step 6 – Separetly blanch the broccoli in 1 litre of boiling water until just cooked.
Step 7  -Strain brocilli and serve as a garnish.