Why Would Someone Eat A Sea Cucumber Or Gamat

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I like eating sea cucumber or Gamat (in the Malay language).
They’re pricey, though, so I eat sea cucumbers once in a blue moon.
They’re also quite challenging to prepare, as you have to clean it and boil it first.
I eat sea cucumber mainly because of the texture.
See, I’m someone who really enjoys the texture of my food, and sea cucumber has quite a unique texture - gelatinous and crunchy, at the same time.
On their own, they don’t taste like much, but they absorb the flavor (to a degree…) of whatever you cook them with so you have to cook them in a sauce or in soup, with other ingredients.
Braising sea cucumber with Shiitake mushrooms and other seafood is a safe bet and that’s how I usually prepare and eat them, letting the flavors of the other ingredients in the stew infuse into it.
EDIT: As Kevin mentions in the comments, you can use ’em to make soup as well.
Sometimes, I prepare and braise them separately, before adding them to other dishes. Like in a noodle dish, for example:
You can also go all fancy-schmancy with sea cucumber, turning it into a high-level fine-dining experience if you want to, although I’ve never gone down this route (I’m more about relaxed communal eating with friends and family)
Conclusion:
Yes, I’m someone who eats sea cucumbers.
I eat it mainly for the texture.


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