$230.00Excl. VAT

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  Kowloon Tong Premium Wild Light-Dried Alaskan Red Sea Cucumber (Medium) is a classic North American dried seafood product suitable for daily home rehydration, braised sea cucumber, stir-fried sea cucumber with scallions, sea cucumber soup, cold sea cucumber salad, Buddha Jumps Over the Wall, and festive family banquets. Alaskan red sea cucumber comes from the waters of Alaska, USA. Its body is firm, its color is natural, and after rehydration, it has a tender and chewy texture with thick flesh, making it suitable for families who enjoy traditional sea cucumber textures and Chinese-style seafood soups.

  • Kowloon Tong Selected Alaskan Red Sea Cucumber: Suitable for braising, stir-frying with scallions, cold salad, soup, stew, Buddha Jumps Over the Wall, and festive family banquet dishes.
  • Sourced from Alaskan Waters, USA: Sea cucumber from North American cold waters, with a firm body and thick, elastic texture.
  • Wild Light-Dried Process: Well-dried, suitable for long-term storage and rehydrating in batches at home.
  • Medium Size: Moderately sized, suitable for daily consumption, banquet plating, and batch cooking.
  • Tender and Chewy Texture: Thick flesh after rehydration, ideal for absorbing sauces and soup bases.
  • Versatile Uses: Can be used for braised sea cucumber, stir-fried sea cucumber with scallions, sea cucumber chicken soup, sea cucumber and millet porridge, cold sea cucumber salad, and Buddha Jumps Over the Wall.

  How to Rehydrate Sea Cucumber

  Rehydration Preparation:

  • Appropriate amount of Alaskan red sea cucumber
  • Appropriate amount of purified water
  • Clean, oil-free container

  Rehydration Steps:

  1. Quickly rinse the surface dust off the dried sea cucumber with clean water.
  2. Place in a clean, oil-free container and add enough purified water to cover.
  3. Refrigerate and rehydrate for 48 hours, changing the water every 8-12 hours.
  4. Once softened, cut open along the belly, remove the sand mouth and internal impurities, and clean thoroughly.
  5. Place the sea cucumber in an oil-free pot, add purified water, bring to a boil over high heat, then reduce to low heat and simmer for 30-60 minutes. Adjust the time based on the size and desired tenderness of the sea cucumber.
  6. Turn off the heat and let it cool naturally until the water temperature drops.
  7. Remove the sea cucumber and place it in new purified water, refrigerating for another 24-48 hours, continuing to change the water.
  8. Rehydrate until the sea cucumber is soft and elastic, and both ends can bend naturally. It is then ready for cooking.

  Braised Alaskan Red Sea Cucumber Recipe

  Ingredient Suggestions (2-4 servings):

  • 2-4 rehydrated Alaskan red sea cucumbers
  • Appropriate amount of scallion segments
  • 2-3 slices of ginger
  • A little light soy sauce, oyster sauce, dark soy sauce
  • A little rock sugar, optional
  • Appropriate amount of broth or water
  • A little cornstarch slurry, optional

  Cooking Steps:

  1. Prepare the rehydrated sea cucumber whole or cut into segments.
  2. Add a small amount of oil to a pot, add scallion segments and ginger slices, and stir-fry until fragrant.
  3. Add light soy sauce, oyster sauce, a little dark soy sauce, and broth or water.
  4. Add the sea cucumber and simmer over low heat for 8-12 minutes to allow the sea cucumber to absorb the sauce flavor.
  5. Add a small amount of rock sugar to taste.
  6. Finally, you can thicken the sauce with a little cornstarch slurry. Plate after the sauce has reduced.

  Stir-Fried Sea Cucumber with Scallions Recipe

  Ingredient Suggestions (2-4 servings):

  • 2-4 rehydrated Alaskan red sea cucumbers
  • 1-2 large scallions
  • A little ginger slices
  • A little light soy sauce, oyster sauce, cooking wine
  • Appropriate amount of broth or water
  • A little cornstarch slurry

  Cooking Steps:

  1. Wash the rehydrated sea cucumber, keeping it whole or cutting it into segments.
  2. Cut the large scallions into segments and fry over low heat until fragrant.
  3. Add ginger slices, light soy sauce, oyster sauce, and a little broth.
  4. Add the sea cucumber and simmer over low heat for 8-10 minutes.
  5. Once the sea cucumber has absorbed the scallion aroma, thicken the sauce with a little cornstarch slurry.
  6. Once the sauce coats the sea cucumber, it's ready to serve.

  Sea Cucumber Chicken Soup Recipe

  Ingredient Suggestions (2-4 servings):

  • 1-3 rehydrated Alaskan red sea cucumbers
  • 300-500g chicken or black-bone chicken
  • 4-6 dried scallops, optional
  • 2-3 red dates, optional
  • A little goji berries, optional
  • 2 slices of ginger
  • 1500-2000ml water
  • Salt to taste

  Soup Cooking Steps:

  1. Wash the chicken and blanch it first to remove scum.
  2. Rinse the dried scallops briefly and soak for 15-30 minutes.
  3. Add water to a pot, then add chicken, dried scallops, red dates, and ginger slices.
  4. Bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
  5. Add the rehydrated sea cucumber and continue simmering over low heat for 10-15 minutes.
  6. Finally, add goji berries, and season with salt to taste before serving.

  Sea Cucumber and Millet Porridge Recipe

  Ingredient Suggestions (1-2 servings):

  • 1 rehydrated Alaskan red sea cucumber
  • 50-80g millet
  • A little shredded ginger
  • A little goji berries, optional
  • Appropriate amount of water
  • A little salt

  Cooking Steps:

  1. Wash the millet and cook with water to make porridge.
  2. Bring to a boil over high heat, then reduce to low heat and simmer until the millet is soft and creamy.
  3. The rehydrated sea cucumber can be added whole, or cut into segments or slices.
  4. When the porridge is almost ready, add the sea cucumber and shredded ginger, and continue cooking for 5-8 minutes.
  5. Season with a little salt, and sprinkle with goji berries before serving.

  Cold Sea Cucumber Salad Recipe

  Ingredient Suggestions (1-2 servings):

  • 1-2 rehydrated Alaskan red sea cucumbers
  • Appropriate amount of shredded cucumber or cilantro, optional
  • A little minced garlic
  • Appropriate amount of light soy sauce, balsamic vinegar, sesame oil
  • A little chili oil, optional

  Cooking Steps:

  1. Slice or cut the rehydrated sea cucumber into strips.
  2. You can quickly blanch it in warm water for 10-20 seconds to maintain its texture.
  3. Add shredded cucumber, cilantro, and minced garlic.
  4. Add light soy sauce, balsamic vinegar, sesame oil, and a little chili oil.
  5. Mix well and let it sit for 5 minutes before serving.

  Buddha Jumps Over the Wall with Sea Cucumber Pairing

  Ingredient Suggestions (2-4 servings):

  • 2-4 rehydrated Alaskan red sea cucumbers
  • Appropriate amount of fish maw, dried scallops, abalone, morel mushrooms, chicken, or pork ribs
  • 2 slices of ginger
  • 1500-2000ml broth or water
  • Salt to taste

  Cooking Steps:

  1. Dried ingredients such as sea cucumber and fish maw need to be rehydrated separately in advance.
  2. Wash the chicken or pork ribs and blanch them in water.
  3. Add broth or water to a pot, then first add meat, dried scallops, morel mushrooms, and ginger slices to simmer until a rich broth is formed.
  4. Once the broth is ready, add fish maw, abalone, and other ingredients.
  5. Finally, add the rehydrated sea cucumber and continue simmering over low heat for 10-15 minutes.
  6. Season with salt to taste before serving.

  Tips: Use clean, oil-free containers throughout the sea cucumber rehydration process, as oil can affect rehydration and texture. The rehydration time for medium-sized Alaskan red sea cucumber usually falls between small and large sizes. Adjust cooking and rehydration times flexibly based on actual softness and hardness. Rehydrated sea cucumber can be portioned and frozen for later use; simply thaw naturally before cooking.

  1. What cooking methods are suitable for medium Alaskan red sea cucumber?

  Medium Alaskan red sea cucumber is suitable for daily home cooking and festive table arrangements. After rehydration, it can be braised whole, stir-fried with scallions, cut into segments for soup, millet porridge, cold salad, or added to Buddha Jumps Over the Wall.

  2. How to choose between medium, large, and small sea cucumbers?

  Large ones are more suitable for gifting, whole plating, and entertaining guests; small ones are better for single servings, soups, and porridges; medium ones are a practical size for personal use, balancing daily consumption and dish presentation.

  3. What does "light-dried sea cucumber" mean?

  Light-dried sea cucumber typically refers to dried sea cucumber prepared after cleaning, processing, and drying, with good overall dryness, suitable for storage and rehydration. For home use, it needs to be rehydrated in the refrigerator, cleaned, cooked, and then re-rehydrated before cooking.

  4. Why must sea cucumber rehydration be oil-free?

  When sea cucumber comes into contact with oil during rehydration, it can affect its ability to absorb water and soften, and may also impact its texture. Therefore, it is recommended to keep rehydration containers, scissors, pots, and hands clean and oil-free.

  5. How to tell if sea cucumber is fully rehydrated?

  A well-rehydrated sea cucumber will be significantly larger, soft and elastic to the touch, with both ends capable of bending naturally, and no obvious hard core inside. If the center is still hard, continue refrigerating for rehydration or extend the simmering time as appropriate.

  6. How to store rehydrated sea cucumber?

  Rehydrated sea cucumber can be portioned according to each serving size and frozen in airtight bags or containers. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can affect the texture.

  Texture Characteristics

  • Firm body after rehydration, tender and chewy texture.
  • Medium size is suitable for daily consumption and festive dishes.
  • Can be braised whole, stir-fried with scallions, cut into segments for soup, porridge, or cold salad.
  • Can be paired with ingredients such as chicken, lean meat, dried scallops, fish maw, morel mushrooms, red dates, and goji berries.
  • Suitable for everyday home use, gifting, and Chinese-style seafood soups.

  Suitable Usage Scenarios

  • Daily family soups, weekend stews, festive family banquets.
  • Braised sea cucumber, stir-fried sea cucumber with scallions, cold sea cucumber salad, sea cucumber chicken soup.
  • Buddha Jumps Over the Wall, sea cucumber and millet porridge, sea cucumber and dried scallop soup.
  • Gifts for parents, elders, friends, or for personal family use.
  • People who enjoy Chinese-style dried seafood, traditional soups, and North American sea cucumber.

  Pairing Suggestions

  • Sea Cucumber + Scallion Segments: Suitable for braising or stir-frying with scallions, rich in sauce flavor, great for banquets.
  • Sea Cucumber + Chicken: Suitable for a home-style sea cucumber chicken soup, with a fresh and savory taste.
  • Sea Cucumber + Dried Scallops: Richer seafood flavor, suitable for stews and Buddha Jumps Over the Wall.
  • Sea Cucumber + Fish Maw: Suitable for high-end soups, with a richer texture.
  • Sea Cucumber + Morel Mushrooms: Mushroom aroma combined with seafood flavor, suitable for festive soups.
  • Sea Cucumber + Millet: Suitable for sea cucumber and millet porridge, more convenient for daily consumption.

  Q: How should medium Alaskan red sea cucumber be eaten?

  A: The medium size is suitable for braising, stir-frying with scallions, making soup, cold salad, millet porridge, and Buddha Jumps Over the Wall after rehydration. It can be cooked whole or cut into segments to complement soups and porridges.

  Q: What is the difference between medium, large, and small sea cucumbers?

  A: Medium size is appropriate for daily family consumption and banquet dishes; large ones are more suitable for gifting and presentation; small ones are better for single servings, soups, and porridges. Medium is a more practical size for everyday family use.

  Q: How long does sea cucumber need to be rehydrated?

  A: Generally, it requires 2-4 days of refrigerated rehydration, with multiple water changes during this period, followed by cleaning, cooking, and a second rehydration. The specific time will vary depending on the sea cucumber's size, thickness, and personal texture preference.

  Q: Why must sea cucumber be rehydrated in the refrigerator?

  A: Refrigerated rehydration provides a more stable temperature, reducing the risk of odor and spoilage, and is better for prolonged rehydration. Especially in summer, it is recommended to refrigerate throughout the rehydration process.

  Q: Can rehydrated sea cucumber be frozen?

  A: Yes. Rehydrated sea cucumber can be portioned into single-serving sizes and frozen for storage. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can affect the texture.

  Q: How long should sea cucumber be cooked in soup?

  A: It is recommended to add rehydrated sea cucumber when the soup is almost ready, and then cook for an additional 10-15 minutes. It is not advisable to simmer it over high heat for a long time from the beginning, as this may affect its texture and elasticity.

  Q: Why choose Kowloon Tong Alaskan Red Sea Cucumber (Medium)?

  A: Kowloon Tong specializes in Chinese dried goods, tonic seafood, sea cucumber, and traditional soup pairings, focusing on ingredient quality, rehydration experience, and home use scenarios. This premium wild light-dried Alaskan Red Sea Cucumber (Medium) is suitable for daily soup, braising with scallions, cold salad, Buddha Jumps Over the Wall, and is a staple for families.

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