Braised Sea Cucumber With Fish Maw 焖海参花胶
This is s very simple dish that every Chinese family can relate and enjoy. It is not only flavourful but also has high nutritional value. Sea cucumber with its gelatinous texture is a delicacy in Chinese cuisines. It is believed to help to prevent from aging. Fish maw and pork tendons, on the other hand are a good source of collagen as it improves blood circulation, complexion and heals wound after an operation. A perfect dish ... especially for the festive new year dinner.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g pork (cut into small chunks, marinate with soy sauce)
- 100 g shitake mushrooms (soaked till soft, cut into wedges)
- 100 g dried fish maw (soaked 1 hour in water, cut to 2 inch length)
- 150 g dried pork tendon (soaked 1 hour in water)
- 300 g sea cucumber (cut into big wedges)
- 50 g dried shrimp (soaked till soft, drained)
- 2 stalks spring onion (cut into strips)
- 3 tbsp Oyster Sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 2 cups hot water
Instructions
- 1
First heat up some oil in wok. Stir fry sea cucumber and spring onion, for about 3 minutes. Then set aside the sea cucumber for later use.
- 2
In the same wok, fry the dried shrimp till fragrant and golden brown in colour.
- 3
Then add in shitake mushrooms. Fry for a few minutes.
- 4
Next add in the marinated chunks of pork.
- 5
Give a stir to mix everything together.
- 6
Add in the soaked pork tendon and fish maw.
- 7
Then add in soy sauce.
- 8
Followed by oyster sauce.
- 9
Also some salt. Stir till mixture is well mixed.
- 10
Then add in hot water.
- 11
Add some dark caramel sauce for colour.
- 12
And a few drops of sesame oil for flavour.
- 13
Bring the gravy to a boil.
- 14
Cover and allow to simmer ( low heat ) for 5 minutes.
- 15
Then transfer all the mixture to a pressure cooker.
- 16
Lastly, add in the sea cucumber.
- 17
Cook in pressure cooker until done. Alternatively, allow all the ingredients including the sea cucumber to simmer in a pot for 45 minutes over medium-low heat.
- 18
And we're done! The fish maw is braised over low heat to give it a slight chewy texture. The tender sea cucumber soaks up all the flavourful braising sauce. The pork tendon is soft such that it almost melt in your mouth.
- 19
Serve immediately with steamed rice. The braising sauce is SO good over rice that you may not have enough of it. SO .. ENJOY!