Tuesday, February 5, 2013

[Tony's Creation] Braised sea cucumber

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[Prep: 15 minutes | Cook: 35 minutes| Serve: 4 | Calories: 360 per serving ]

.: 材料 Ingredients :. 
1- Frozen sea cucumber, thawed, 400g
2- Tenderloin pork, sliced, 300g
3- 6-8 dried shitake mushroom, soaked, stemmed off
4- 1 box of yam bundle (about 14 pieces), drained
5- Ginger root, 2 slices
6- Minced garlic, 1 tbsp
7- Green onion, diced, 1 stalk
8- 1 shallot, peeled, sliced
9- Cornstarch, 2 tbsp + cold water 3 tbsp, mixed
Group B
1- Ginger root, 2 slices
2- Garlic, 2 cloves
3- Green onion, diced, 2 stalk
4- chinese cooking wine), 2 tbsp
5- Water, about 1 litre

.: 汁料 Sauce Mixture :. 
1- Oyster sauce, 1 tbsp
2- Sugar, 1 tsp
3- hot water, 200ml
4- Dark soy sauce, 1 tsp

.: 做法 Directions :.  
Step 1:
Marinade the Pork with "Tony's Marinade Method" .  Mix 1 tbsp of cornstarch with the mushroom.  Rinse it under the cold water until the mushroom is clean.  Cut the sea cucumber in half.  Remove the stomach and lining (the area that is not half transparent).  Cut the sea cucumber into large pieces. Mix 1 tbsp of cornstarch with the sea cucumber. Rinse it under the cold water until it is clean

Step 2: 

Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, ginger, and mushroom. Pan-fry the mushroom both sides for 2 minutes.  Add in the sauce mixture and bring it to boil.  Turn the heat to low.  Cover and simmer for 12 minutes.

Step 3:
While the mushroom is simmering, Bring the group B ingredient to boil.  Add the sea cucumber and cook it for 5 minutes or until it is soft.  Drain it well.  Discard everything except the sea cucumber.  Rinse it under running water to clean it and cool it down.  Put it aside.  Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Stir-fry the pork until it is fully cooked.

Step 4:
Add the cooked pork and yam bundle into the mushroom mixture.  Turn the heat to medium and bring the sauce to boil again.  Add in the sea cucumber and mix it well.  Cover and simmer for another 10 minutes.  Season to taste.  Add in the corn starch mixture until the sauce is thickened.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- Do not simmer the sea cucumber over 30 minutes or it will become too soft to eat.
2- Group B ingredients are used to remove the fishy smell of the sea cucumber
3- You can replace the water listed in the sauce mixture by the water used to soak the mushroom.
4- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove
5- Season the sauce mixture according to your preference before adding the corn starch mixture.
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