Preparation Guide — Dried Seafood & Bird's Nest

Arm Yourself with Knowledge

Here we have instructions on how to prepare your ingredients from a dried state to a ready to cook state. There is not much difficulty, but they do take time - the larger the size, the longer the time. In general rehydration is measured in days, not hours (except dried scallops). Please read through the whole guide for your ingredient before you begin.

There is also a section on frequently asked questions and other commonly requested pages.

Dried Seafood Preparation

Abalone is the most time-intensive of the treasures to prepare. The rehydration process takes several days but requires little active effort — mostly planning ahead.

Soaking & Rehydration

Rinse the dried abalone briefly under cold running water to remove any surface dust.
Place in a clean bowl and cover with cold water. Refrigerate for [SOAKING DURATION — e.g. 48–72 hours], changing the water every 24 hours.
[ANY ADDITIONAL SOAKING STEPS — e.g. brief blanching, simmering in fresh water]
The abalone is ready when it has softened to [DESCRIBE TEXTURE AT THIS STAGE].

Cleaning

[CLEANING STEP 1 — e.g. trim any dark fringe or membrane]
[CLEANING STEP 2 if applicable]
Rinse once more under cold water before cooking.

Cooking

Abalone is traditionally braised low and slow. [PRIMARY COOKING METHOD — e.g. braise in master stock for X hours]. It absorbs the flavour of the liquid it cooks in, so the quality of your stock matters.

[SECONDARY METHOD OR CLASSIC DISH if applicable]

Storage After Rehydration

Once fully rehydrated, abalone should be [STORAGE INSTRUCTION — e.g. kept submerged in fresh cold water and refrigerated]. Use within [TIMEFRAME].

Common Mistakes

[MISTAKE 1 — e.g. rushing the soak and cooking before fully rehydrated]
[MISTAKE 2 — e.g. cooking at too high a heat]
[MISTAKE 3 if applicable]

Fish maw is the most approachable of the four to prepare. It rehydrates relatively quickly and is forgiving in cooking — its primary quality is texture rather than flavour, which means it takes on whatever it is cooked with.

Soaking & Rehydration

[FIRST STEP — e.g. dry fry briefly before soaking, or soak directly — this varies by type]
Submerge in cold water and soak for [SOAKING DURATION], changing the water [FREQUENCY].
[ANY BLANCHING OR PARBOILING STEP if needed to remove odour]
Fish maw is ready when it has expanded to [DESCRIBE EXPANDED STATE — e.g. soft, spongy, and pale throughout].

Cleaning

[CLEANING STEP — e.g. squeeze gently to release excess water]
[ANY ODOUR REMOVAL STEP — e.g. blanch briefly with ginger and spring onion]

Cooking

Fish maw is well suited to [PRIMARY METHOD — e.g. inclusion in braises, soups, or hotpot]. It should be added [TIMING — e.g. in the last 30 minutes] to avoid over-softening.

[CLASSIC DISH EXAMPLE if applicable — e.g. fish maw soup, braised fish maw with crab roe]

Storage After Rehydration

[STORAGE INSTRUCTION]. Use within [TIMEFRAME].

Common Mistakes

[MISTAKE 1 — e.g. over-soaking until it disintegrates]
[MISTAKE 2 — e.g. not blanching to remove the fishy odour before cooking]

Dried scallop is the most versatile of the four. It rehydrates relatively quickly and contributes an intense, concentrated umami to anything it is added to — including the soaking water itself, which should never be discarded.

Soaking & Rehydration

Rinse briefly under cold water.
Place in a bowl and cover with [COLD OR WARM WATER — confirm which] and soak for [SOAKING DURATION — typically several hours to overnight].
Reserve the soaking liquid — it is rich with flavour and should be used as part of your cooking liquid.
The scallop is ready when it has softened and can be [DESCRIBE — e.g. gently pulled apart into fibres, or left whole depending on use].

Cleaning

[CLEANING STEP if any — dried scallop is typically low maintenance]
[CHECK FOR AND REMOVE any tough muscle tag if present]

Cooking

Dried scallop can be used [PRIMARY USE — e.g. whole in braises and steamed dishes, or shredded and stirred through congee, fried rice, or XO sauce].

[SECONDARY USE OR CLASSIC DISH — e.g. steamed egg with dried scallop, turnip cake]

Do not discard the soaking water — add it directly to your dish in place of stock or water.

Storage After Rehydration

[STORAGE INSTRUCTION]. Use within [TIMEFRAME].

Common Mistakes

Discarding the soaking liquid — this is one of the most flavourful byproducts of the preparation
[MISTAKE 2 — e.g. over-soaking until texture is lost]

Sea cucumber has the longest and most involved preparation of the four, but the process is well documented and consistent. Allow [TOTAL TIMEFRAME — e.g. four to five days] from start to cooking.

Soaking & Rehydration

[FIRST STEP — e.g. rinse, then soak in cold water for initial softening]
[BOILING STEP — most sea cucumber preparation involves cycles of boiling and soaking — detail the cycle here]
Repeat the boil-and-soak cycle [NUMBER OF TIMES] until the sea cucumber has reached [DESCRIBE TARGET TEXTURE AND SIZE].
[INTERNAL CLEANING STEP — sea cucumber typically requires removal of internal organs]

Cleaning

Once softened, make a small incision along the underside.
[DESCRIBE WHAT TO REMOVE — e.g. remove the internal organs and any sandy residue]
Rinse thoroughly under cold running water.

Cooking

Sea cucumber is best suited to [PRIMARY METHOD — e.g. slow braising in a rich stock or master sauce]. It has almost no flavour of its own and takes on the character of whatever it is cooked in.

[CLASSIC DISH — e.g. braised sea cucumber with abalone sauce, sea cucumber with pork belly]

Storage After Rehydration

Once fully prepared, sea cucumber should be [STORAGE INSTRUCTION — e.g. stored submerged in fresh cold water and refrigerated, water changed daily]. Use within [TIMEFRAME — typically 3 days].

Common Mistakes

[MISTAKE 1 — e.g. not completing enough boil-soak cycles, resulting in a tough centre]
[MISTAKE 2 — e.g. using tap water with strong chlorine — filtered or bottled water recommended]
[MISTAKE 3 if applicable]

Dried Bird's Nest Preparation

Bird's nest is one of the most prized ingredients in Chinese culinary tradition — valued for its delicate texture, subtle flavour, and the care required to bring it to the table properly. Our house nests arrive exceptionally clean, requiring no picking or cleaning before soaking.

Soaking & Rehydration

Place the nest in a clean bowl and cover with cold or room temperature water. Do not use warm or hot water.
Soak for [SOAKING DURATION — whole nest]. Whole and other nest forms require a longer soak than fine strand cake nest due to their greater density and thickness.
As with all our nests, no cleaning or picking is required. Our house nests arrive ready to soak.
Once fully soaked and expanded, drain gently and transfer to your double boiler.

A note on our nests:

Whole nests from lower-grade sources often carry visible feathers and debris requiring removal after soaking. Because we carry house nests of a high grade, this step is not necessary. If you notice any minor debris — which is rare — simply remove it with tweezers after soaking.

Cooking — Double Boiled (Recommended)

Place the soaked nest in the inner bowl of your double boiler with [WATER OR BROTH QUANTITY] and your chosen flavourings.
Fill the outer pot with water and bring to a gentle simmer.
Cover and double boil for [COOKING DURATION — whole nest]. Whole nests require more time than fine strand nests to soften fully through their thicker structure.
Check periodically — the nest is ready when it is tender throughout with a consistent, silky texture.

Cooking — Slow Cooker (Alternative)

Set your slow cooker to its lowest setting. Place the soaked nest with liquid and flavourings and cook for [ADJUSTED DURATION]. Whole nests are slightly more forgiving in a slow cooker than fine strand nests due to their denser structure, but consistent monitoring is still recommended.

Storage After Cooking

Allow to cool completely before covering and refrigerating. Consume within [TIMEFRAME]. Do not freeze.

Common Mistakes

Under-soaking — whole nests that have not fully rehydrated will remain tough at the centre even after cooking
Cooking at too high a temperature — always a gentle simmer in the outer pot, never a boil
Using the same cooking time as fine strand nest — whole nests always require longer; treat them as separate preparations

Soaking & Rehydration

Place the fine strand nest in a clean bowl and cover with cold or room temperature water. Do not use warm or hot water — heat at this stage will cause the strands to break down prematurely.
Soak for [SOAKING DURATION — fine strand], ensuring the nest is fully submerged. It will expand significantly.
Because our nests are house nests of exceptional cleanliness, no picking or debris removal is required. Once soaked, the nest is ready for cooking.
Drain gently and transfer to your double boiler.

A note on our nests:

Fine strand nests from lower-grade sources often require lengthy cleaning to remove feathers and debris before soaking. Ours do not — this is a reflection of the grade we carry, not a step you have forgotten.

Cooking — Double Boiled (Recommended)

Place the soaked nest in the inner bowl of your double boiler with [WATER OR BROTH QUANTITY] and any sweetener or flavouring of your choice. Rock sugar is traditional for sweet preparations.
Fill the outer pot with water and bring to a gentle simmer — never a rolling boil.
Cover and double boil for [COOKING DURATION — fine strand]. Fine strand nest cooks faster than whole nest and requires less time to reach the correct texture.
The nest is ready when the strands are tender but still hold their form. It should be silky, not dissolved.

Cooking — Slow Cooker (Alternative)

A slow cooker on its lowest setting is the only home alternative we recommend. Place the soaked nest with your liquid and flavourings, cook on low for [ADJUSTED DURATION], and check regularly. The result is comparable to double boiling but requires closer attention to avoid over-processing.

Storage After Cooking

Bird's nest is best consumed immediately after cooking. If storing, allow to cool completely, cover, and refrigerate for no more than [TIMEFRAME]. Do not freeze — the strand structure will not survive it.

Common Mistakes

Soaking in warm or hot water — this breaks down the fine strands before cooking begins
Over-cooking — fine strand nest deteriorates quickly past its ideal texture; check earlier than you think necessary
Discarding the soaking water — it can be added to the cooking liquid for additional depth

If you have questions about any of these steps, or something hasn't gone as expected, get in touch. We want you to get the most from these wonderful ingredients.