I could not wait to try this seaweed wrap hack since the tortilla wrap hack got into me sometime ago.
There are many options to fill the four quarters of seaweed nori sheets. Here is one with egg, cucumber, avocado and salmon.
Soy/tofu skin, also known as yuba, is the "skin" (coagulated proteins) that forms at the surface of soy milk as the milk boils and cooks. Due to this process, yuba is a good concentrated source of plant-protein, calcium, iron and other essential vitamins and minerals. Tofu skin is available fresh and dried. Personally, I prefer the fresh ones and use them in these easy recipes e.g. Yuba Salad and Braised Yuba.
Today, this Easy Oven-Baked Tofu Skin Rolls is a fuss-free recipe that skips the deep-frying yet still allows you to enjoy toasty slightly crispy bean curd rolls.
Every summer, hassle-free cooking becomes the preferred mode in the kitchen e.g. Zucchini Quinoa Sushi, Korean Chilled Tofu, No-Cook Tomato-Sauce Pasta.
This summer, I made Mixed Green Salad with Avocado Dressing, Watermelon Feta-Cheese "Pizza"-Salad and these stuffed tofu pouches.
These easy-to-make vegetarian pouches are sure to excite your guests if you are holding a family gathering or party.
Tofu pouches/puffs is quite a common ingredient in Chinese cooking especially in braised dishes in which the tofu pouches will absorb the flavors of the braising liquid.
The tofu skins/pouches are also quite often used in making Japanese Inari Sushi. So, try your luck finding these tofu pouches in Chinese and Japanese supermarkets.
It was supposed to be wakame soup (yes, again), and I have already rehydrated the dried wakame as part of preparation. However, this is a twist of what I had originally wanted to do as everyone is not in the spirit for hot and warm soups when the temperature lingers around 90F.
I decided to quickly dress and season the rehyrdated wakame with organic apple cider vinegar, sugar and sesame oil, and it became a refreshing chilled condiment-appetizer delight.
This recipe is similar to Seaweed, Fresh Shiitake Mushrooms and Spinach Soup, however made simpler this time (without spinach) with wakame seaweed and two kinds of mushrooms - fresh shiitake mushrooms and bunashimeiji beech mushrooms.
To save time, fresh mushrooms are added directly to a simmering pot of soup. However, if you have a little more time on hand, mushrooms are more fragrant (making the soup more flavorful) when lightly sauteed before they are added to the soup.
Snap peas, also known as sugar snap peas, is a cultivar group (a cross between snow peas and garden peas, source: the kitchn) of edible-podded peas that is different from snow peas: snap pea pods are slightly rounded compared to the flat pods of snow peas. High in vitamins and a reliable source of fiber, sugar snap peas add nutrition, color and texture to your meals. The entire snap pea pod can be consumed, has a crunchy texture and very sweet flavor. There may be tough "strings" at the seams of the pods that need to be removed before being consumed.
Today, I am adding this special ingredient to the snap pea stir-fry - Hijiki seaweed which is my least favorite among the three seaweeds - nori, wakame and hijiki. Being my least favorite seaweed, it is seldom used, therefore, I have to find some new ways to use this seaweed. Then came that spark. Why not try pairing salty briny hijiki with sweet sugar snap peas? I wonder how they will turn out.
Another advantage of cooking for one is - getting to play around and be bold in mixing and matching ingredients. With some leftover cheese from making pizza, in the cheese goes into the noodles!
Adding a slice of cheese (I prefer Swiss or Cheddar Cheese) into spicy ramen noodles e.g Kimchi Noodles, is quite a cult thing to do. You can also use shaved cheese if you have that available.
It might not be scientifically proven but whenever possible, I try to cook seaweed soup especially after a long-haul flight (=exposure to cosmic radiation) to prevent radiation poisoning of the thyroid. When the body is saturated with natural iodine from seaweed, it more readily removes radioactive iodine taken in from the atmosphere and environment.
High in protein, low in fats, seaweed is said to contain almost 10x more calcium by weight then milk. Seaweed is also known to contain components that lower blood pressure, prevent arteriosclerosis, and combat tumors. The most common varieties of seaweed are kombu, wakame and nori.
This soup is quick and easy to make. If you are one of those that stocks up frozen spinach, pantry-friendly nori seaweed, the next step (optional) is to get some fresh shiitake mushrooms, onions, garlic and ginger and you are close to making this soup.
I prefer seaweed such as nori and wakame to hijiki. Yes, not a fan of this wriggly worm-like seaweed. The pack of dried hijiki seaweed in the pantry is still sitting there. One day, I had this aha moment in the process of marinating tofu. Maybe I should add some hijiki seaweed to infuse some smoky flavor to the tofu marinade of soy sauce, white pepper, five-spice powder, cloves and star anise.
Hijiki-Infused Five-Spice Soy-Sauce Marinated Tofu 自制香味豆干
Prepare a marinade of soy sauce, ground white pepper, five-spice powder, cloves and star anise. Add firm tofu pieces in the marinade, making sure the tofu pieces are evenly coated with marinade, also rehydrate hijiki seaweed in marinade at the same time so that the marinade gets some smoky flavor. Allow tofu to sit in this marinade for at least an hour.
Before pan-frying or use, make sure the tofu are pat-dry.
Sharing with Hearth and Soul
Tag: seaweed, five spice tofu
The base of this Seaweed and Sweet Corn Udon Noodle Soup uses a clear broth of tomato, onions, red dates, ginger. Tip: to make clear broth, the broth with ingredients were poured over a strainer. Those ingredients (tomato + onions + red dates + ginger) only appeared in the first batch of noodles, leaving the second batch (strained) - leftover broth as a blank slate for new creation.
Seaweed and Sweet Corn Udon Noodle Soup 紫菜玉米乌冬面 using a so-called "old" (second batch - leftover) broth was freshened with a somewhat richer (but still vegetarian) flavor: with some red miso soup base (1/2 tsp miso dissolved in warm water) mixed into the broth.
Then topped with nori seaweed, frozen sweet corn kernels (thawed), finely sliced green onions and Toasted Sesame Seeds
Cooking this reminded me of the Japanese Foods That Heal
It was from this book that I learn the big NO NO in miso soup: DO NOT BOIL miso as boiling alters the fresh miso flavor, and destroys beneficial enzymes and microorganisms.
WHAaat? I made it to Foodbuzz Top 9, November 17, 2010! Rather, my Parchment-Baked Superfruity Chicken Wings "flew" right there. Thanks, Foodbuzz. :)
The atrocious 80-ish percent humidity in summer-like temperatures is no stranger in Singapore. Unbearable. In a short span of two months during my visit, I came across two local newspapers featuring hardy cabbage (grows best in COLD mountainous regions) in their food columns. Kinda ironic. Our local newspapers seldom (not never though) rave seasonal produce - like how SFgate puts a spotlight on Asparagus and how The NY Times cast Watercress spell during Spring, cos' there is no Spring here except for the occasional thunderstorms. Where both local food columns coincidentally were on the shelf life and versatility of cabbage, I am like..."Well. Okay. I am one of them". One of them who always keeps cabbage in my fridge.
That is how I do my food planning because I only go shopping for groceries once a week. So I need to ensure a constant supply of vegetables for the entire week after the weekend. Note1: I buy both leafy greens such as kailan/bok choy/choy sum, and hardy vegetables such as cabbage, cauliflower and squash/gourd so that on Monday, Tuesday (start of the week), I get to use the more perishable leafy vegetables before they get limp and weak; and come Thursday, Friday (end of the week), I get to use the hardier vegetables which still stand strong even if I were to forsake them for another week in the fridge.
***BEWARE***A friend used to tell me a dark secret. When you see a small round head of cabbage on the grocery shelves, it might be because the outer leaves of the cabbage have wilted or bruised, so these larger leaves are being removed (torn away from the rest of the pack), exposing the smaller (perfect) head of cabbage for sale to consumers - you and me. :O ..Be frank: isn't this what we do at home? We try to discard the bruised leaves from the cabbage by tearing away the first few outer leaves - and the cabbage becomes smaller and smaller...Gawd!
The only good aspect I can remember of seaweed is its high iodine content. Apparently, not just that. This sea vegetable has superb wealth of mineral elements from the sea - these mineral macro- and micro- nutrients include sodium, calcium, magnesium, potassium, phosphorus, iodine, iron, zinc, copper, selenium, molybdenum, fluoride and manganese.. What a mouthful! But a mouthful of goodness. Seaweed also contains Vitamins B1、B2、B12 and C. Hey, I am having more of this, definitely.
Seaweed (or Nori) is 紫菜 (ZiCai in Mandarin, literally meaning Purple Vegetable) and how appropriate this is since it is classified a red algae. Another seaweed we are familiar with is kelp (or wakame) and classified as a form of brown algae. Wakame is good in soups and so is nori seaweed like this.
A combination of Luffa (Loofah) which also contains group B Vitamins, and Vitamin C; Tomato - another of my favorite ingredient which contains fat-soluble lycopene, a power antioxidant and Seaweed...
makes my entry for Presto Pasta Nights this week for Ruth at Once Upon a Feast. This event welcomes any noodle dish and recipe, so join us.
Noodle Soup with Seaweed, Loofah and Tomato
Ingredients: Marrow Squash (or Luffa, Loofah), peeled and sliced across the length; 1 tomato, cut into bite size; dried seaweed; salt and white pepper to taste; drizzle of sesame oil; cooked somen noodles
Directions: In a pot, add a little sesame oil and fry at low heat to soften the tomatoes. Add in marrow squash and mix well. Add water (soup amount) and allow mixture to simmer till marrow squash just cooks through. Add in seaweed and stir gently. Add salt and white pepper to taste. Before serving, drizzle some sesame oil. Ladle soup over cooked somen noodles and enjoy when warm.
If you enjoy simple comfort, here you are. This dish is suitable for pure vegetarians who cannot eat eggs. Feel like a little more luxury today? Gently stir in a whisked egg to the soup, just before serving. An egg can be a luxury sometimes.
Slurp up the noodles and the soup. It is all goodness.
Tag: seaweed, nori, tomato, soup
If you are into panko-style or tempura-style fried shrimps(or prawns), these Deep Fried Nori Shrimps definitely taste as good. You will not get that over-exaggerated "kaa-zhi-kaa-zhi-" (listen...) as-you-bite (the deep-fried-breadcrumbs-effect) as in those perfectly fried golden tempura/panko shrimps but these Deep Fried Nori Shrimps are nowhere less worthy.
I like to incorporate plain-looking nori sheets in bite-size, roll-like snacks, such as these juicy 
This is definitely a quick and easy party food/snack to prepare. Why not try this for the Easter Party at Lucullian Delights ? You can buy them (the shrimps) in batches and cook (deep fry) them in batches. Then serve them in batches to the batches (your guests, I mean). And who says deep-fried food is all evil (see *Tips) ?
Deep Fried Nori Shrimps/Prawns
Ingredients: Thawed shrimps (seasoned lightly with some white pepper), potato flour, nori
Directions: Coat, then deep fry.
For this time, I opted for the [Corn Potato Flour-->Egg -->Panko/Breadcrumbs Loose Nori Strips] coating steps. Yes, a change in the typical panko combination will change the final texture and taste of this deep fried product. Using Potato Flour 地瓜粉 will give a more springy (QQ-with dialect connotation, again) texture. Nori adds color and unami flavor. Flip side: you don't get a huge chunk of crispy panko or tempura-batter crust when you bite on the shrimp.
But who says it's not a perfect party snack? It's much lighter (healthier) than those with layers of heavy deep-fried crust. It's not oily (picture above tells you all). You get to taste shrimp at an instant and not seaching for it in the midst of crust layers.
It's the shrimp, only the shrimp and nothing but the shrimp. Enjoy.
*Tips:
1. When you deep fry, do not use "re-used" oil or oil that has been kept from previous cooking
2. Make sure the oil is hot (170degC) so that the item you fry will not absorb the oil
3. Just do a light coat of flour
4. Set aside fried items on kitchen paper towel after frying, to absorb any excess oil
P.S As for the "squares" beneath, another post another day? :P
Tag: nori, seaweed, shrimps, snacks, party food
After all the Chinese New Year gulping and gulping, it's time to go light and easy. Soup's On!
Other than the words "healthy sea vegetable" on the packaging, I can't understand a single word of Japanese on the package. It was until I reached home and saw the word "美人" on the package. Hmmmm...does that mean only beautiful ladies (美人) can eat this or maybe consumption will lead to a more pretty you? (Hail hail, beauties all of you, uncover the Beauty Mystery, at bottom of this post). But I got this product simply because it seems easy to prepare; and has a longer shelf life than fresh vegetables that may serve me in need if my fridge is empty with fresh veggies. Let's try it! This is not instant soup. I still have to start from scratch to make my own soup base. This vegetable will be just one of the ingredients.
It says sea vegetable, I'm not sure if it's wakame - a kind of kelp 
(edible seaweed), edible kelp. But it should be, it looks like it. In Japan, wakame is distributed either dried or salted, and often used in soup, particularly miso soup, and salads. In Korea, the wakame soup version is called miyeok. This is the Miyeok or Miyuk guk I made, with many many more ingredients. It might have lost its authenticity as Miyuk guk, after all the other ingredients, but it still tastes very good.
Chinese-style miyuk guk- wakame soup (serves 2-3)
Ingredients:
-less than 1 handful/palmful of dried vegetable, soaked to hydrate(one handful dry yielded so much)
-1 small block silken tofu, drained and cut into strips
-4 fresh shitake mushrooms, wiped with damp cloth, stalks removed
-half a bunch of enoki mushrooms
-1/4lb(or slightly less than 1/4lb) ground pork (just to flavor the soup, add some sweetness). (Note: The real Miyuk guk has beef in it)
-1 egg, lightly whisked
-1tsp shaoxing wine
-1tsp cornflour
-3tbsp black vinegar(option)
-300-400ml water
-dashes of pepper, to taste
Method:
1.Add wine and cornflour into the meat to lightly marinate and flavor
2.Boil water in a small soup pot. When boiled, add the meat, assorted mushrooms, and tofu; cook and return to boil for 5-7mins
3.Add the hydrated wakame to the soup, and cook for 2-3mins
4.Add in the beaten egg slowly
5.If you like the sour taste of Szechuan Hot and Sour Soup(四川 酸辣汤), you can add some black vinegar to the soup, at this time. I did, because the truth is... (...I was craving for 四川 酸辣汤 but did not have all the ingredients at hand, so I made this soup as a substitute instead. There is no "Hot" portion of the Hot and Sour Soup in this "beauty" soup, but it was good enough for me.)
6.Serve!
Uncover the Beauty Mystery - Why is it called Beauty soup ?
1.A compound in wakame known as fucoxanthin can help burn fatty tissue
2.Chock-full of protein, calcium, iodine, magnesium, iron and folate, so it's really good for you!
3.Wakame is rich in calcium and B-vitamins, excellent for skin, nails & hair
4.Wakame has diruetic properties, so can help to relieve water retention
5.Traditionally used in Japan to purify a mother's blood after childbirth, and to "stimulate" milk production
6.Has sufficient iodine to reduce the swollen body after childbirth, and calcium to help build strong bones, both for mother and child
Hail hail, beauties all of you, which beauty element would you choose ?
Tag: korean, wakame, sea vegetable
Noodle Soup With Seaweed, Loofah and Tomato
