Sunday, November 15, 2009

Eating seaweed

Since about September, been big on seaweed; Nori, Wakame, Kombu, also tried others, and good soy sauce. Now giving it a break somewhat.



My favorite is seaweed salad (soaked wakame, chopped red onion, soy sauce, olive oil) wrapped in nori. It is not too filling and very wet. Messy to cut.


Tofu and rice wrapped in nori.



Nori with curry rice.




I don't quite remember, but it looks like soaking kombu. also cooked kombu with rice.



Seaweed salad: seaweed (soaked and rinsed), onion, tomato, lemon grass, chili, curry powder, secret ingredient (leftover samosa dipping sauce), cooked for 20 minutes -- separate broth -- rice cooked separately -- served : broth soup in a cup; rice topped with seaweed, garnished with olive oil (cold pressed) and soy sauce -- opinion: OK -- notable: seaweed texture is slimy and pasta like; distinct medium mild smell and aftertaste (especially if having had drank the cup of broth first); good cooking adventure meal. Photos show the start of the preparation.



Seaweed shoots: eat uncooked (soak, then rinse otherwise may be too salty, especially if had with soy sauce), with cooked rice and garnish (olive oil, soy sauce, sesame seeds if you got them), 4 big servings -- stringy and chewy -- advice: chop it up first else long strings are awkward to eat gracefully. If you are lucky then you might be able to get the thin type, which is better.



Salad: tofu, seaweed, tomato, etc


Revision 2010 02 28 :

SEAWEED ROLL
ingredients
  • wakame seaweed
  • red onion
  • chili
  • soy sauce, sesame oil, olive oil
step 1: soak the wakame for 10 minutes, then add the rest of the ingredients

step 2: blend

step 3: apply blended mass to nori sheet and roll it up

step 4: chill the SEAWEED ROLL in a freezer for 10 minutes or else set it aside for 20 minutes in a cool place. Serve whole, avoid cutting as it could get messy.

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