Saturday, January 12, 2013

Braised Sea Cucumber with Tofu

4 sea cucumbers (frozen fresh ones)
3 slices ginger
2 cloves garlic - lightly smashed
1 shallot - sliced
3 stalks green onion  (white part only - cut into 1 inch length)
1 pc dang gui
1 star anise
2 cloves 
3 shitake mushrooms - soaked and drained
1 stalk carrot - peeled and cut into slices
1/2 packet fresh black fungus - washed
1 packet medium firm tofu - cut into pieces
3 - 4 cups chicken stock
1 to 2  tbsp vegetable oil 
salt and pepper to taste
cornstarch solution 
dash of sesame oil

1 tbsp rice wine
2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sweet soy sauce

  1. Defrost sea cucumbers.  Remove intestines and clean them thoroughly.
  2. Blanch them in boiling water.  Drain and place them in cold water for later use.
  3. Heat up oil in pan.  Fry tofu pieces till golden brown on both sides.  Remove from pan and set aside.
  4. Add a little more oil, fry the ginger, garlic, green onion and shallot till aromatic.  Add mushrooms and fry for a while.
  5. Drizzle sauce and do a quick stir fry.  Add some chicken stock.
  6. Transfer mushrooms mixture to a claypot and bring to a boil.  Lower heat and simmer for 15 minutes till tender.
  7. Add tofu, carrot, black fungus, sea cucumbers and enough chicken stock to cook all the ingredients.  Continue to simmer till sea cucumbers are cooked to desired tenderness. 
  8. Add salt and pepper to taste.  Stir in some cornstarch solution to slightly thicken the sauce.
  9. Drizzle some sesame oil and serve warm with rice.

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