Posts Tagged ‘Seaweed’

A Quickie

Both in soup and post.

No time for a “cook all day” foot soup (chicken nor pork). Picked up a package of pork ribs.

Pork Ribs

Same process, par-boil, wash, fresh water, low and slow. But instead of four or five plus hours simmering, two hours. The result does not yield collagen-rich soup, more like a light broth, no gelling. Last 45 minutes to an hour, threw in a diced turnip.

For The Cat’s bowl, noodles, dried seaweed, canned corn, pork broth, rib, and turnip.

The Cat’s Bowl

A quickie.

Enjoy. Eat well.

The Mouse

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The Mouseʻs


From the nearby grocery store. Clearing out their dayʻs hot deli. The Mouse has not been to Louisiana nor New Orleans so nothing to compare with. Sausage, chicken, rice, slightly spicy. Not bad.

The Catʻs


Seaweed, mushrooms, asparagus, corn, tofu, noodles, salt to taste. Assembled by The Mouse. 🙂

Enjoy. Eat well.

The Mouse

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The Cat wanted a light dinner tonight (at the last minute). The Mouse’s cooking plans were not light. I had to scramble a bit. My typical cooking style (throw things together and hope for the best).

The Cat's Noodles

The Cat’s Noodles

Sang Dong noodles, celery, goji berries, dried seaweed, white mushrooms, pork fat, salt and pepper to taste, and shiso leaves for garnish.

The Cat happily slurped.

Last night, one of The Cat’s clients took us to dinner. The bathroom consisted of a high tech ‘john”.

The John

The John

More on that tomorrow. 🙂

As well as the scenery and food.

Enjoy. Eat well.

The Mouse

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Seaweed Salad x Three

Robusta seaweed (at least that’s what the owner calls it) from Marine AgriFutures, Kahuku, Hawaii. I get to use some of the supply that’s not sold during the farmers market. According to our customers, they use it mostly as an ingredient for poke. I experimented using it as the main ingredient in salad.

The texture is very crispy (almost to the point of being too crispy). I boiled it for over half an hour to soften it up a bit (and it was still very crispy). Simple preparation, three variations.

Robusta Salad #1

Simply tossed with roasted sesame seed oil and Kauai sea salt.

Robusta Salad #2

Same as salad #1 with the addition of sliced Japanese cucumber.

Robusta Salad #3

Again, same as #1 with the addition of cubed tomato and white wine vinegar.

Forwarding this post to Deb at Kahakai Kitchen for her next Souper Sunday feature.


The Mouse

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Korean Gim or Kim (Seasoned Seaweed)

It took a while for us to try gim or kim, Korean seasoned seaweed. Whenever we saw the packages in the market, it seemed like kids were buying them for snacks.

A Pack of Gim or Kim

One day a friend was telling us about gim. When we told her we never tried it, she gave us a package to try. She said gim was similar to furikake in that she ate it with plain rice. If we liked furikake, we would like gim. She was right. I tried rolling small amounts of rice in the sheets but I like eating the sheets separately with rice. The rice tends to soften the sheets, I like the crunch.

Each package has about a dozen sheets of seaweed.

Sheets of Gim

Each sheet is about two inches by four inches and very thin.

A Sheet of Gim

The difference between gim and furikake is that gim is roasted with oil and furikake has no oil added. Both are delicious.

Eating gim and rice is usually a two handed technique, left hand for gim, right hand with chopsticks or fork for rice. It may not be pretty, but it’s effective.

Gim and Rice

We can usually buy a pack of gim (there are three package to a pack) for less than a dollar on sale. I can’t tell the difference between brands right now. Maybe as we eat more, we may be able to distinguish differences.

A Different Brand of Gim

Don’t tell The Cat but sometimes I’ll eat a package of gim like chips (shhh). They’re crispy, oily, and salty, all the characteristics of chips.;-)

A happy discovery.

Here’s the Wikipedia article about gim: http://en.wikipedia.org/wiki/Gim_(food)


The Mouse

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