Wednesday, November 26, 2008

Seasoned Funori

Something simple and no cooking required. I used dried coralline algae (100g @ S$4.50) which I bought from Yes Natural Pte Ltd. This coralline algae is slightly different from the Funori that I used in another recipe. I discovered that it can’t be cooked, if it is heated, it melts. This is recommended for making salad. Using simple seasoning that I normally used for whipping up Korean Side Dishes, I have this seasoned funori that I can also add to my Ocean Themed Bibimbap.

Preparation: 5 mins

Ingredients (serves 2)
° 25g dried coralline algae or funori (jelly seaweed), washed, rinsed, soaked overnight and cut
° some roasted sesame seeds, for garnish
° some dried chilli flakes (optional), for garnish
° few lettuce leaves (optional) for garnish

Seasoning

° 1 tablespoon rice vinegar
° 1 teaspoon sesame oil
° ½ teaspoon sugar or to taste
° salt to taste

Method
1. Transfer the dried coralline algae or funori a big bowl or plate. Stir in the rice vinegar, sesame oil, sugar, salt and mix well.
2. Sprinkle the sesame seeds and dried chilli flakes and serves in lettuce leaves.

7 comments:

Sunny said...

I used black vinegar instead with Sweet & Sour Chilli Sauce with some pepper.
You can also try with wasabi sauce...:P
Wasabi sauce is my favourite dressing these days.
Long time didn't see your post with Avocado. I used wasabi to go along with it too, Shiok...

Cheers,
Sunny

Crystal @ Blog*Spot said...

Thanks Sunny for the ideas.
Avocado is getting very expensive :) Is thinking on how to use Funori to substitue Jellyfish.

Oh yeah, before I go into these, my monkey head mushrooms ... 2 packs at home now and I haven't experiment with them ...

Cheers :)

Veggie Bun said...

where is the origin of your monkey head mushrooms?

Crystal @ Blog*Spot said...

Hi Veggie Buns

Most likely Chinatown, I got them 100g @ $2, at HockHua Ginseng Birdnest.

Cheers :)

Sunny said...

My latest funori also got from Yes Natural PL.
I just experimented this week again. I soaked overnite and This round I put in also red dates but more rock sugar & let it cool after boiling. I then put them into fridge and in a few hours, they become jelly & I find them more delicious cool than warm. However, must find some way to cover their fishy smell, may be adding Pandan leaves or ginger could help?
Cheers:-)

Crystal @ Blog*Spot said...

Hi Sunny
About the fishy smell, I copy what Veganic put in the VSS forum below, hope it helps :-

To get rid of the fishy smell of the funori seaweed, soak it at least overnight, wash and change the water several times. If you can be bothered to soak it for 2 days with about 5-6 water changes, you can remove so much of the "fishiness" that you can munch on the funori raw.

Adding pandan and ginger, it will definitely give a nicer flavour. And Ginger is good for our body :)So it can be real wholesome.

I had the funori jelly in soymilk at Nutrihub the organic fusion cafe @ Orchard: http://www.nutrihub.blogspot.com/

Cheers :)

Anonymous said...

i recently bought a pack of dried seaweed. the lady told me that lemon juice will help to 'cover' the fishy smell if you are making it as a jelly (dessert)

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