Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Sea cucumbers are  considered as delicacy and used for human consumption from ancient times. The harvested product is variously referred to as Teripang in Indonesia, Gamat in Malaysia and Haisom, Hoisom (Haysem) in Mandarine. Hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community.  Dont get hesitate to purchase the dried sea cucumber in chinese store because this ugly looking creatures is can shocked you for it’s price. Mine was about 200 USD for a kilos of gamma (prickly sea cucumber).

Dried  sea cucumber must be prepared  or soaked several days prior to cooking, thats why i suggest you soaked the sea cuucmber in a large batch and save it in the freezer.In my previously post about How to Preparing and Soaking Dried Sea Cucumber, you should follow the instruction carefully because actually you won’t to ruined this pricey chinese ingredient.

Recipe Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Despite the pricey price tag, sea cucumber or haisom is actually taste bland and had a chewy and jelly like texture. Ths is pricey due to health benefits and i guess you’ll gonna dissapointed if you espected such a gourmet ingredients.Even sea cucumber is sctually taste bland, but it can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

Resep Angsio Haisom dengan Abalone dan Jamur Hioko

They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.

Since my sister just give birth of my lovely nephew, Calvin Matthew Sihombing, i’ve made a collagenous and replenish food for newly giving birth mother fot this following weeks. My little hero was born with 50 cm lenght and weighted 3,6 kilos with literary half weight on his chubby cheek :). Here several recipe for early giving birth mother that i’ve been posted before:

1. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
2. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
3. Steamed Chicken with Fermented Black Bean & Mushroom
4. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
5. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

INGREDIENT:

Braised Abalone Recipe :

• 2  @ 300 gr Rehydrated/Prepared Dried Sea Cucumber
• 6 pairs of duck/ goose feet/web, blanched, peeled
• 5 medium Rehydrated/ Prepared Dried Abalone
• 6 cloves garlic, bruished
• 1/2 pack enoki mushrooms
• 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
• 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
• 1 1/2 tbsp premium oyster sauce
• 1 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine
• 2 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

• Heat up the 1 tbsp oil in a heavy bottom sauce pan, let it browned a little bit
• Put the prepared sea cucumber, prepared abalone, duck/goose feet, and mushrooms, saute about 2 minutes
• Pour the superior stock, bring it to boil
• Simmer with your lowest flame for about 2-3 hours until the stock is reduced
• Nearly done, add the  enoki mushrooms
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Voila your braised sea cucumber is ready to serve in your special celebration

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Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

• 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
• 1  cup glutinous rice or sticky rice
• 1 boneless kampong/malay chicken breast
• 1 tbsp dried shrimp, soaked, finely chopped
• 2 dried hioko/chinese mushrooms, soaked, chopped
• 1 dried woodear mushroom, soaked, chopped
• 1 salted duck egg yolk
• 3 salted quail egg yolk
• 30 gr dried lotus seed, soaked
• 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
• 2 small processed / rehydrated dried abalone, cut in half
• 1 tbsp angciu/ chinese rice wine
• 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
• 1/2 tsp szechuan peppercorn, toasted, finely chopped
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp oil
• 1 tsp sesame oil
• salt to taste
• freshly grounded black pepper, to taste
• 1 1/2 cup water for boiling the sticky rice
• 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
• 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

• Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
• Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
• In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
• Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
• Turn off the heat and set aside
• Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
• Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
• Meanwhile, pat dry the lotus leaf and apply some oil to the surface
• Put half amount of the sticky rice, make a circle hole in the middle
• Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
• Put the marinated chicken mixture in the middle until covering the salted egg yolk

• Add the remining glutinous or sticky rice to cover the stuffing

• Pour the chicken stock/Brand’s essence of chicken over the sticky rice
• Wrap the lotus leaves just like you make an envelope

• Tide up the lotus parcell with butcher twines

• Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

• Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef

Jeonbokjuk: Korean abalone porridge recipe

Jeonbokjuk or jun bokjuk is literary a ‘juk’ or rice porridge with abalone. Authentic version use whole abalone, the muscle and the internal organ of the abalone. This abalone porridge usually served for the patient  that suffreing from illness, elderly, pregnant and especially thr nearly giving birth mom. Instead using the freshor canned abalone that i can’t acess nearby, i using the dried abalone because rice porridge is need a slowcooking method. The dried abalone is stewing in a hot boiling rice until it turns into a soft and smooth rice porridge. When using a dried abalone, you have to prepare or rehydrate the dried abalone first. You can read how to prepare or rehydrate dried abalone from mf previous post Braised Abalone in Superior Stock and Oyster Sauce.

Korean abalone porridge : sliced abalone, chicken, pigeon egg and crispy rice cracker

Korean aballone porridge or dried abalone congee is a earty korean rice-based recipe. This rice porridge taste really good is simply because the dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Recipe Jeonbokjuk Korean Abalone Porridge with Dried Abalone

Rice congee with abalone recipe considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish.

Recipe Abalone Porridge: just diggin your spoon into it and slurpp your abalone porridge goodness !

Making abalone porridge is so easy, all the effort is waiting. The slow cooking made the abalone savoury and umami flavour released. The flavour of the dried abalone is superior than the fresh abalone, but the texture is not as crisp as the fresh abalone. I had the fresh abalone before in Jakarta, it cost me around 8 US$  for a tiny lil bowl of rice porridge and 3 thinly sliced abalone. Preety damn expensive for me, but i think it’s worth because the sliced abalone (i guess it’s from fresh) is tender and crisp, like a chicken gizzard. But unfortunately the aromas and the flavour pf the rice porridge is not as good as my jeonbokjuk/ korean rice porridge with sliced abalone

For a photo session, i “washed” the sliced abalone with chicken broth !
I guess every restaurand do that too..

Korean Abalone Porridge Jeonbokjuk Recipe:

INGREDIENTS:

• 100 gr prepared/rehydrated dried abalone (you can make this from 70-80 gr dried abalone), slice thinly
• 150 gr rice, soaked 30 minutes and drained
• 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
• 6 cloves  garlic, bruised, finely chopped
• 3 cloves shallot, finely chopped
• 3 cm red ginger, bruised
• 2 tbsp olive oil
• 2 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp, maekgoli/ cloudy korean rice wine (Bataknese descent used to called this tuak in Indonesia)
• 1 tbsp ganjang/ korean soy sauce( this is very fragrant ingredient, can be substitude with kikkoman)
• 8 cups chicken/ fish stock
• salt and pepper to taste

INSTRUCTION :

• Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
• Add the  prepared dried abalone and chicken breast , continue saute for about 2 minutes
• Add the rice and continue saute another 3 minutes
• Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
• Pour the chicken stock into the pan, bring  to boil
• Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
• If you like , pour the raw egg just before it serve and cover the pan
• Serve with the garnish

Garnish for serving:

• pigeon egg (chicken or quail egg can be the substitude)
• chopped bird’s eye chillies
• chopped garlic chieves
• peyek, indonesian rice fluor cracker with salted anchovies
• crispy seaweed (couldn’t find this lately)

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Resep Angsio Kerang Abalone: Resep Khas Imlek!

Braised Abalone in Superior Stock and Oyster Sauce

Braised abalone in Superior Stock and Premium Oyster Sauce Abalone, one of the most prestigeous proteins as food ingredient in the world.  Abalone also called ear-shellfish , kerang mata tujuh in Indonesia, perlemoen in South Africa, and pāua in New Zealand and bao yu in China. Abalone had an donkey ear shaped shell with four, five or seven holes for breath and reproduction. The meat of this shellfish is thought to be delicious in some parts of Latin America , South East Asia, and East Asia (especially in China, Japan, and Korea). The abalone shells are used as accessorise as a jewelery or even become a pearl mother implant in pearl industry. Haliotis asinina or ass’s-ear abalone is common species that found in eastern Indonesia archipelago. This species is rather small compares another abalone species, the maximum lenght of the shell is about 10-15 cm. Locals fisherman mostly catch the abalone  and deliver it directly to an seafood exportir company. I can said that fresh or even dried abalone that literary comes from indonesia is rarely seen in the local or chinese town market. Those pricey stuffs is actually prepared to be exported to Japan, Korea or China. The abalone is cleaned, boiled with salt  and then removed from the shell trimmed from the innard.  Some company like so smoked it prior to final dehydration with sun or oven drier. The funny thing is i can get this prescious abalone  as a “gift”(read: intensly begging and pushing to bring it for me) from my friend that comes from a vacation in Hong Kong, while the dried abalone itself  actually product of Indonesia, what a shame!

Braised Abalone with Superior Stock: Recipe for Chinese New Year

Making braised abalone in premium superior stock and oyster sauce is not that hard to prepare, first you must purchased the abalone. Abalone available in live, fresh, frozen, canned and dried form. Live and fresh abalone usually serve as sashimi, simply dipping in soy sauce and wasabi and accompanie with sake or rice wine. Frozen and canned abalone usually prepared in steamed, stir fried or grilled.  Timing is the key of cooking the abalone, just like any other seafood. Overcooking fresh abalone make the muscle became though, dried and very rubbery. Dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Dried ABALONE : Good cooking preparation will turn out great meals !

When i hold the dried abalone in my hand, i  just take a picture and my first though was  genitalia femina externa anatomy. Then when my grandma seen the dried abalone for the first time, she said ” what is that??? it’s looks like a vagina!!!“. Well, my grandma just saved me from such a shame and guilty situation. LoL

Angsio Abalone / Resep Kerang Mata Tujuh

Braised Abalone or Angsio Kerang Mata Tujuh in Bahasa is a popular dish in Chinese descent and most asian people. The abalone muscle or meat considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish. Since it pricey, i will paired the abalone with superior stock/ broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms.

INGREDIENT:

Braised Abalone Recipe :

• 250 gr dried abalone
• 1/2 pack enoki mushrooms
• 1 pack baby bok choy/chinese chard, blanched
• 1 small broccoli, blanched
• 5 small dried hioko mushroom
• 1 1/2 tbsp premium oyster sauce
• 1 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine

Superior Stock Recipe:

• 250 gr beef bone with marrow
• 500 gr kampung/ malay chicken
• 6 small size dried scalllop
• 2 slices  chinese ham*optional
• 6 cloves garlic
• 1 medium size onion
• 1 carrot, roughly cut
• 1/2 tomato, deseeded
• 2 celery stalk
• salt and pepper to taste
• 8 cups water

INSTRUCTION:

How to Rehydrate Dried Abalone :

• Soak dried abalone in water until soften , put it in your fridge and change the water daily.( Soaking abalone process time is depending on your abalone size, 20=30 gram Abalone takes about 2-3 days)
• Brush all dirt from the abalome, discard the head part(with tentacle)
• Boil with water, salt, ginger and rice  cooking wine for about 15 minutes, drained well and ready for next cookinh process.

How to Make Superior Stock:

• Bring water to boil, add all ingredient and the dried hioko mushrooms and let it boil agail
• Simmer with your lowest flame for about 4-6 hours until the stock is reduced into 2 cups
• Save the hioko mushroom and strain the stock with fine mesh cheese cloth
• Chilled overnight, discard the fat layer in the top surface

How to Cook Braised Dried Abalone in Superior Stock :

• Put the rehydrate abalone and the superior stock in a heavy bottom sauce pan
• Add 6 cups water, rice wine and oyster sauce, bring to boil
• Simmer with your lowest flame for about 6-10 hours until the stock is reduced
• Nearly done, add the hioko and enoki mushrooms
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Plate the braised abalone, bok choy and broccoli in your serving plate
• Voila your fancy braised dried abalone is ready to serve in your special celebration!

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