How to Make Tinapang Balatan, Smoke-Dried Sea Cucumber

sea cucumber balatan

I just read this technology on DOST website. This a featured story published by DOST-OSIST, One Stop Shop for Technologist in the Philippines.  I knew about this sea cucumber since I was in elementary school but I never knew that it is edible.  Here is the short technology:

sea cucumber balatan

 

In processing sea cucumbers, fresh sea cucumbers are boiled for 3-5 minutes. A slit about 2-3 cm long is cut on the belly portion of the sea cucumber to remove the dirt and entrails. Afterwhich, the sea cucumbers are boiled for another 10-20 minutes. To remove the calcareous substances that adhere or are attached to their skin, the boiled sea cucumbers are cleaned with 200 g of papaya leaves. After cleaning, the sea cucumbers are washed in water
with 5% alum. They are then smoked, sundried and packed prior to marketing.

I never know how it taste like. Somebody tell me please! I hope the smoked sea cucumber is locally available here in our town so I can take some.

Sotanghon in Steamed Eggs with Scallops

Ingredients:
150 grams Sapporo Long Kow Vermicelli, sotanghon
1 1/2 cup hot water
1 piece chicken broth cube
3 pieces eggs, lightly beatensotanghon eggs scallops
2 pieces scallops, dried, soaked in hot water until soft and chopped
1/2 teaspoon white vinegar
1 tablespoon spring onions, chopped
1 tablespoon cilantro, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedure:
Soak Sapporo Long Kow Vermicelli in hot water for five minutes. Drain well. Set aside. Combine water and chicken broth cube in small bowl, stir until dissolved. Set aside.

Combine eggs, sotanghon, scallops, vinegar and broth mixture in medium bowl. Pour into 10-inch pie plate. Cover with foil.

Carefully place pie plate in steamer basket, cover steamer. Steam for 10 to 15 minutes or until set. Sprinkle the spring onions, cilantro, oil and seasoning sauce on top.

Serve hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Sotanghon with Stir-fried Mussels and Black Beans Recipe

Ingredients:
250 grams Sapporo Long Kow Vermicelli, sotanghon
1/2 kilo medium size fresh mussels
1 to 2 pieces red bell pepper (sliced and deseeded)
3 tablespoons peanut oil
7 pieces spring onions (cut 2 cm, 2 inches length)
ginger, sliced
crushed garlic clovessotanghon with stir fried mussels
3 pieces large fresh chillies ( cut in halves lengthwise and deseeded)
2 pieces small red onion (cut in half and cut into wedges)
2 to 3 tablespoons salted black beans
3 tablespoons wine
2 tablespoons white sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 cup chicken stock
2 birds eye chillies (sliced)
2 teaspoons chinese black vinegar
handful of coriander sprigs (sliced)

Procedure:
Scrub rinse and drain mussels, then put in a wok with cold water. Place over high heat, cover and steam until shells open. As shells open, immediately remove from wok using tongs and place in a bowl; discard any unopened shells. Drain water from wok and wipe clean with kitchen paper.

Meanwhile, soak sotanghon in boiling water for three minutes, or until soft, drain and set aside.

Remove seeds from red bell peppers and cut into wide strips, then cut strips to square. In a wok, heat peanut oil and stir fry spring onions, ginger, garlic, halved red chillies, onions, black beans and red bell pepper for 3 minutes or until fragrant. Add the cooked mussels and stir fry for another 3 minutes to create a rich sauce.

Finally, add vinegar and the sliced coriander and pour over sotanghon. Serve immediately.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Shrimp Parmesan with Sotanghon

Shrimp parmesan

Ingredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
1/2 kilo shrimp
2 cups marinara sauce
2 ounce shredded mozzarella cheeze
1 ounce shredded provolone cheeze
2 tablespoon chopped fresh basil

shrimp parmesan sotanghonfor Marinara Sauce:
1 1/2 tablespoon olive oil
3 cloves minced garlic
128 ounce canned plum tomatoes, undrained
1/4 cup tomato paste
2 tablespoon dried basil leaves or 2/3 tablespoons chopped fresh basil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes

Procedure:
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for five minutes, drain and set aside. Fry shrimp in clean oil at 350 F for about three minutes or until golden brown. Place the cooked shrimp in paper towel to drain the excess oil. Set aside.

For Marinara sauce: Heat oil in a large skillet over medium heat. Add garlic and cooked for about 2-3 minutes. Stir in the remaining ingredients and boil. Reduce the heat to low and simmer uncovered for 10 minutes.

Meanwhile , briefly heat the saucepot and put the shredded mozzarella cheese and provolone cheese and allow it to melt.

Place the cook sotanghon on a serving plate and top with marinara sauce. Using a teaspoon, top each shrimp with marinara sauce, and then add the cheese. Garnish with parmesan cheese and freshly cut basil.

Best served with toasted garlic bread. Makes 2-3 servings.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Crispy Sotanghon with Seafood Chorizo Sauce

Crispy Sotanghon

crispy sotanghonIngredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
175 grams shrimp
175 grams squid
175 grams lapu-lapu
5 pieces quail eggs
3 tablespoons oysters sauce
1/2 cup chicken stock
50 grams chorizo, sliced
1 tablespoon cornstarch
4 pieces shitake mushrooms
minced garlic, sliced onions and cilantro for garnishing

Procedure:
Deep fry Sapporo Long Kow Vermicelli (sotanghon) in oil until crispy. Set aside in a serving platter. In a saucepan, saute the seafood in garlic and onions. Add oyster sauce and shitake mushrooms for about three minutes or until the seafood is half-cooked. Add the chicken stock, simmer for about 2-3 minutes. Thicken seafood sauce with cornstarch. Pour the seafood sauce on top of crispy sotanghon together with quail eggs and chorizo. Garnish with cilantro, then serve.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Duo of Tuna and Sashimi with Sapporo Vermicelli Salad, Recipe

Duo of Tuna and Sashimi

sashimi tuna duoIngredients:
70 grams Sapporo Long Kow Vermicelli, sotanghon
75 grams tuna
50 grams assorted lettuce
75 grams salmon
150 grams assorted fruits (pineapple, pomelo, orange, grapes)
10 grams carrots
5 grams leeks
5 grams assorted nuts , almond flakes and walnuts
1/3 cup sesame dressing
Salt and pepper to taste

Procedure:
Deep fry Sapporo Long Kow Vermicelli (sotanghon) in oil over medium heat until crispy. In a bowl, mix the assorted lettuce, deep fry sotanghon and carrots. Then top with mixed fruits, nuts and seafoods. Serve with sesame dressing.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.