ORIENT: Sea Cucumber

Sea Cucumber
Is It Plant Or Animal?

ASIAN FOODS [Asian Vegetables] [Noodles] [Tea] [Calamondin] [Sushi] [Korean Food] [Bananas] [Asian Fruit] [Sea Cucumber] [Rice]

It is cylindrical, cucumber or sausage-shaped, hence its name sea cucumber. It is found in all seas of the world, at all depths usually lying on the bottom on one flattened side, abounding on the British and European coasts, and from Nantucket northward to the rocky coasts of northern Massachusetts and Maine.
It is definitely not a plant, but a marine animal---the same class as sea-urchins, sea lilies, sea stars, brittle stars, or starfish.
It can grow 3 to 4 inches thick, ranging in length from 1-inch to almost five feet, often brownish, but may range in color from black to bright yellow and red stripes.
Scientifically called holothurians, class of the phylum echinodermata (from the Greek word echinos, a hedgehog, and derma, meaning skin), they have elongated tubular bodies that are rubbery and without bony skeletons. There are more than 500 species of sea cucumbers, and some of the larger species are considered delicacies in the Orient and are used in the preparation of soups and some other delicate specialty dishes. When cooked, it is soft, cartilaginous, almost transparent, absorbing all the flavors of the sauce and the other ingredients. It is certainly a must-try for the adventurous taste buds, and for the Asian cuisine-intrigued cooks.
Sea cucumbers are available frozen or dried. If dried, you must pre-condition before cooking: Place the sea cucumbers in a pot and add cold water to cover. Soak for at least 12 hours. Then cook over low heat for 1 to 2 hours. Add more water, as necessary, to make sure that the water always covers the cucumbers. Remove from heat and let cool to room temperature. Drain. Cut on one side down the length of the cucumbers, and remove the entrails. Scrape out the insides. Place the cucumbers in cold water to cover and soak again for 1 to 2 hours. Rinse well and then use in the recipe. Try this recipe shared by owner and Chef Peter Lee of Gold Garden Restaurant,a popular Chinese restaurant in Longwood, Florida.

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