GOASIAPLUS January 2017

Chinese Ingredients
FROM TOP The best
dried sea cucumber in all
shapes and sizes; A variety
of canned abalone from
around the world.
• Hǎishēn •
Sea Cucumber
幸
A popular ingredient cooked during
Chinese New Year even though the
cooking process is long, the sea
cucumber has been part of Chinese culture since the fourth
century AD. Mr. Hiah’s shop sells a couple of types, varying
is size and place of origin. The best comes from the waters
of South Africa where its round shape is still retained even
after the drying process. Need a health benefit? The folks
at the shop believe it is packed full of collagen for that
youthful glow of the skin.
Cooking it requires one to soak for 3 – 4 days before
cutting it to open to remove the insides before braising
them. The sea cucumber itself does not yield much flavour
therefore needs to be cooked in a flavourful sauce or broth.
Despite that, the sea cucumber is considered a Chinese
delicacy that is worth trying if you get invited to a Chinese
New Year open house.
• Fù •
• HAPPINESS •
鳆 Abalone
You will be spoilt for choices when
it comes to the abalone selection at
Kwang Yeow Heng with the long fullystacked
shelf dedicated to this special ingredient. We are
talking cans of this stuff from all over the world with the
best coming from the seas of Mexico. What you want is
that instant sea smell the moment you take the lid off the
can, an indication of its high quality.
This particular ingredient is expensive not only because
of its meaning but because of its rarity. The fishing of
abalone is heavily controlled. Plus the length of maturity
for these molluscs are long, taking up to four years to fully
mature for collection and consumption. That is why one
can of abalone usually contains only one to three pieces. Its
cooking method is simpler than the sea cucumber, with the
heating of the whole abalone can in a wok filled with water
for about 50 minutes.
• DEFINITE GOOD FORTUNE •
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