Every dish that is served during Chinese New Year have an auspicious meaning behind it! Today, we’ll be bringing to you this recipe prepared by Jessie Koey, who is a stay home mum and a recipe blogger. In her home town back in Malaysia, this is a family classic dish – Sweet and Sour Sea Cucumber with Fish Maw. Her passion for cooking is driven by her family, as well as 3 of her boys who has huge appetites! What other way to show our appreciation for our family than to cook? I’m sure that no words can describe the feeling when you’re looking at your loved ones enjoying every bite of your food. So, what are you waiting for? Let’s get down to cooking!
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Every dish that is served during Chinese New Year have an auspicious meaning behind it! Today, we’ll be bringing to you this recipe prepared by Jessie Koey, who is a stay home mum and a recipe blogger. In her home town back in Malaysia, this is a family classic dish – Sweet and Sour Sea Cucumber with Fish Maw. Her passion for cooking is driven by her family, as well as 3 of her boys who has huge appetites! What other way to show our appreciation for our family than to cook? I’m sure that no words can describe the feeling when you’re looking at your loved ones enjoying every bite of your food. So, what are you waiting for? Let’s get down to cooking!
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Ingredients
- 100 g dehydrated fish maw
- 2 large fresh sea cucumber
- 250 g bamboo shoot
- 150 g chicken breast meat minced
- 100 g small prawns minced
- 1/2 carrot skinned and sliced
- 2 tbsp frozen crab meat
- 3 dried shiitake mushrooms soaked overnight till soft and sliced
- 2 eggs lightly beaten
- corn flour mixture 2 tbsp corn flour + 3 tbsp water
- 1 stalk leek sliced
For boiling sea cucumber
- 4 slices ginger
- 1/2 tbsp chinese cooking wine
Spices
- 4 cloves garlic
- 2 large red chillies remove seed
- 4 chilli padi
- 2 inch ginger skinned and cut into slices
Sauce ingredients
- 3 tbsp white vinegar add more as desired to increase the tanginess
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp abalone sauce
- 4 tbsp tomato sauce
- 4 tbsp chilli sauce
- 2 tbsp light soy sauce
- 1 tsp fish sauce
- 300 ml chicken broth
Instructions
Prepare the ingredients
- Sea cucumber: Cut into 3cm width. In a saucepan, boil water. Add in sea cucumber, ginger and chinese cooking wine. Boil for 5 mins, drain and set aside. #Tips: Chinese cooking wine will get rid of the fishy smell from the sea cucumber.
- Fish maw: Soak in water for 2 hrs depending on the hardness of the fish maw, rinsed and squeezed out the water and cut into 2 inch width.
- Mince the spices: Add all the ingredients into the Kenwood multichopper. Pulse to chop the ingredients finely.
Fry the ingredients and serve
- In a wok, heat 2 tbsp oil. Add in minced spices and mushroom. Sauté till fragrant.
- Add in minced chicken and prawn. Sauté till ¾ cooked.
- Add in all the sauce ingredients, fish maw, carrots, bamboo shoots and crab meat. Stir to mix well and let it simmer for 5 minutes.
- Add in sea cucumber and stir to mix well, let it simmer for 8 mins.
- Add in leek, stir to mix evenly. Adjust the taste with the sauce ingredients as desired.
- Stir in corn starch mixture and drizzle in the beaten egg.
- Sprinkled coriander leaves and serve immediately.