HOW TO COOK SPARERIBS|BRAISED SEA CUCUMBER AND FISH MAW|ABALONE|MUSHROOMS
Recipes in this Video
Braised Sea Cucumber with Abalone is a luxurious dish often served during special occasions in Chinese cuisine, particularly in banquets and celebrations. Sea cucumbers are considered a delicacy, prized for their unique texture and health benefits, while abalone adds a rich flavor. This dish reflects the importance of seafood in Chinese culinary traditions, symbolizing wealth and prosperity. Today, it is enjoyed in various forms across Asia, showcasing regional adaptations and cooking techniques.
Ingredients
- ●sea cucumber
- ●abalone
- ●ginger
- ●garlic
- ●green onions
- ●soy sauce
- ●oyster sauce
- ●rice wine
- ●sugar
- ●chicken broth
- ●sesame oil
- ●cornstarch
- ●water
- ●black pepper
- ●salt
Instructions
- 1Soak sea cucumbers in water overnight to rehydrate.
- 2Clean sea cucumbers thoroughly, removing any impurities.
- 3In a pot, heat oil over medium heat and sauté ginger and garlic until fragrant.
- 4Add the rehydrated sea cucumbers and stir-fry for 2-3 minutes.
- 5Pour in rice wine and cook for another minute.
- 6Add chicken broth, soy sauce, oyster sauce, sugar, and black pepper.
- 7Bring to a simmer, then cover and braise for 45 minutes on low heat.
- 8Add abalone and continue to braise for another 15-20 minutes.
- 9Mix cornstarch with water to create a slurry and stir into the pot to thicken the sauce.
- 10Adjust seasoning with salt and pepper to taste.
- 11Garnish with chopped green onions and drizzle with sesame oil before serving.
Ingredient Alternatives
abalone
Healthier: mussels
Cheaper: canned clams
Mussels provide a similar texture and flavor at a lower cost.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake while maintaining flavor.
Techniques
Equipment
Also Known As
Braised sea cucumber is a traditional delicacy in Chinese cuisine, often served during festive occasions and banquets. This dish is celebrated for its unique texture and ability to absorb flavors, making it a sought-after ingredient in high-end dining. In recent years, it has gained popularity in various Asian cuisines, showcasing its versatility and cultural significance.
Ingredients
- ●sea cucumber
- ●chicken broth
- ●soy sauce
- ●ginger
- ●garlic
- ●scallions
- ●sugar
- ●rice wine
- ●cornstarch
- ●water
- ●sesame oil
- ●black pepper
- ●salt
- ●vegetable oil
- ●star anise
Instructions
- 1Soak sea cucumbers in water overnight to rehydrate.
- 2Rinse and clean the sea cucumbers thoroughly under running water.
- 3In a pot, heat vegetable oil over medium heat until shimmering.
- 4Add ginger and garlic, sauté until fragrant, about 1-2 minutes.
- 5Pour in chicken broth and soy sauce, stirring to combine.
- 6Add sugar, rice wine, and star anise, then bring to a simmer.
- 7Carefully add the sea cucumbers, ensuring they are submerged.
- 8Cover the pot and braise on low heat for 1-2 hours until tender.
- 9Remove the lid, increase heat to medium, and reduce the sauce for 10-15 minutes.
- 10Mix cornstarch with water to create a slurry, then stir into the sauce to thicken.
- 11Add scallions and sesame oil, stirring to combine.
- 12Season with black pepper and salt to taste.
- 13Serve hot as a main dish.
Ingredient Alternatives
sea cucumber
Cheaper: mushrooms
Mushrooms provide a similar texture and are more accessible.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free while liquid aminos are often cheaper.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories and can be made cheaper.
rice wine
Cheaper: white wine vinegar
White wine vinegar can mimic the acidity at a lower cost.
Techniques
Equipment
Also Known As
Braised abalone is a delicacy in Australia, often associated with coastal Aboriginal cuisine and traditional fishing practices. This dish highlights the tender texture and unique flavor of abalone, which is considered a luxury ingredient. In modern cuisine, it is celebrated in fine dining and special occasions, showcasing the rich marine resources of Australian waters.
Ingredients
- ●abalone
- ●ginger
- ●garlic
- ●soy sauce
- ●rice wine
- ●chicken stock
- ●spring onions
- ●sesame oil
- ●sugar
- ●star anise
- ●black pepper
- ●coriander
- ●vegetable oil
- ●water
Instructions
- 1Clean the abalone thoroughly under cold water.
- 2Slice the abalone into thin pieces.
- 3Heat vegetable oil in a large pot over medium heat until shimmering.
- 4Add ginger and garlic, sautéing until fragrant, about 1-2 minutes.
- 5Stir in the sliced abalone and cook for 2-3 minutes until slightly opaque.
- 6Pour in the soy sauce, rice wine, and chicken stock.
- 7Add sugar, star anise, and black pepper, stirring to combine.
- 8Bring the mixture to a simmer, then cover and reduce heat to low.
- 9Braise the abalone for 20-30 minutes until tender.
- 10Remove the lid and increase heat to reduce the sauce slightly, about 5-10 minutes.
- 11Finish with a drizzle of sesame oil and garnish with chopped spring onions.
- 12Serve hot with steamed rice or noodles.
Ingredient Alternatives
abalone
Healthier: mussels
Cheaper: clams
Mussels and clams are more affordable and still provide a seafood flavor.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos offer a similar taste.
chicken stock
Healthier: vegetable stock
Cheaper: water + seasoning
Vegetable stock is lighter and suitable for vegetarians.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides a different flavor profile while being healthier.
Techniques
Equipment
Also Known As
Ingredients
- ●200g fish maw
- ●500ml chicken stock
- ●2 tbsp soy sauce
- ●1 tbsp oyster sauce
- ●1 tsp sesame oil
- ●2 cloves garlic, minced
- ●1 inch ginger, sliced
- ●2 green onions, chopped
- ●1/2 tsp white pepper
- ●1 tbsp cornstarch
- ●2 tbsp water
Instructions
- 1Soak the fish maw in warm water for about 30 minutes until it softens. Drain and set aside.
- 2In a pot, heat the chicken stock over medium heat.
- 3Add the minced garlic, sliced ginger, soy sauce, oyster sauce, and sesame oil to the pot. Stir well.
- 4Once the mixture is simmering, add the softened fish maw to the pot.
- 5Cover and let it braise for about 30 minutes, stirring occasionally.
- 6In a small bowl, mix the cornstarch with water to create a slurry.
- 7After 30 minutes, add the cornstarch slurry to the pot to thicken the sauce. Stir well.
- 8Continue to cook for another 5 minutes until the sauce thickens.
- 9Season with white pepper and adjust the seasoning if necessary.
- 10Garnish with chopped green onions before serving.
Equipment
Ingredients
- ●1 lb fresh mushrooms (button or cremini)
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 cup vegetable broth
- ●1/2 cup white wine
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp fresh parsley, chopped
Instructions
- 1Clean the mushrooms with a damp cloth and slice them if they are large.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the mushrooms to the skillet and cook until they start to release their moisture, about 5-7 minutes.
- 6Pour in the vegetable broth and white wine, then add the dried thyme, salt, and black pepper.
- 7Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
- 8Let the mushrooms braise for about 20-25 minutes, stirring occasionally, until they are tender and the liquid has reduced slightly.
- 9Remove from heat and stir in the fresh parsley before serving.
Equipment
Ingredients
- ●500g sea cucumber
- ●300g pork belly
- ●2 tbsp vegetable oil
- ●4 cups chicken stock
- ●2 tbsp soy sauce
- ●1 tbsp oyster sauce
- ●1 tbsp rice wine
- ●2 cloves garlic, minced
- ●1 inch ginger, sliced
- ●2 green onions, chopped
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Soak the sea cucumbers in water for 24 hours, changing the water several times until they are rehydrated and softened.
- 2In a pot, heat the vegetable oil over medium heat. Add the pork belly and cook until browned on all sides.
- 3Add the minced garlic and sliced ginger to the pot, stirring until fragrant.
- 4Pour in the chicken stock, soy sauce, oyster sauce, rice wine, sugar, salt, and black pepper. Stir to combine.
- 5Add the rehydrated sea cucumbers to the pot, ensuring they are submerged in the liquid.
- 6Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7Let it braise for about 1.5 to 2 hours, or until the sea cucumbers are tender and the flavors have melded together.
- 8Check occasionally and add more stock or water if necessary to keep the sea cucumbers submerged.
- 9Once done, remove from heat and let it cool slightly before serving.
- 10Garnish with chopped green onions before serving.
Equipment
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