| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3467.1 | which seaweed?? | CADSYS::HECTOR::RICHARDSON | | Mon Feb 24 1992 12:32 | 9 |
| What crispy seaweed? I can only think of a couple of different kinds
of seaweed I've ever had in Chinese food of any sort - green algae in
soup (not at all crispy) and nori in Japanese-inspired Taiwanese food
like rolled shrimp cakes. I guess nori is sort of crispy, but I doubt
that is what you mean, is it? If you do mean nori, just buyt the
Japanese kind already packaged and roasted - no need to toast it
yourself, just use it. If you mean something else, I'm stumped.
/Charlotte
|
| 3467.2 | Maybe it something peculiar to Britain | UKCSSE::DAVIDSON | | Tue Feb 25 1992 04:06 | 14 |
| In Chinese restaurants in the UK (I don't know about anywhere else) you
get Crispy Seaweed as an item on the menu served as a starter. It is
VERY crispy and sweet, often with some brown sugar on the top.
When I went to the deli they had Chinese and Japanese seaweed. I got
the Chinese and just fried it up in some oil and then put brown sugar
with it but it wasn't at all successful.
I wonder if this is something served to suit the British palette as I
have been unable to find any mention of crispy seaweed in either of the
Chinese cookbooks I have.
Mary
|
| 3467.3 | No Seaweed required! | VOGON::CAMPBELL | Fiscally incontinent | Tue Feb 25 1992 07:30 | 8 |
|
Mary,
if I remember correctly, seaweed is the LAST thing you want when
making crispy seaweed, it's made from Spring Greens (very finely
shredded). I'll look for a recipe tonite.
C.
|
| 3467.4 | Crispy Nori | NCBOOT::VENTURA | Wherever you go, there you are! | Tue Mar 03 1992 16:40 | 8 |
| Well I don't know if this is what you are looking for, but I make
"crispy seaweed" by briefly holding Nori (Japanese seaweed) over a
burner, set to medium. It will scorch slightly, and turn green. You
can then crumble it. I sprinkle it on my Ramen (noodle soup).
Regards,
Dave
|
| 3467.5 | Yes - I'd like to know too! | HEAD::HERLIHY | | Fri Mar 06 1992 10:58 | 15 |
| Yes, I know what you mean - I've been wondering how to reprdoduce that
too - I've had it as a starter in Chinese restaurants in Soho (london)
served as tiny, black, crispy shreds, with soft brown sugar (or was it
ginger?)
I'm intrigued by the idea of spring onions - but I don't think this
would give the same result - and it is called Crispy Seaweed on the
menu.
I've had Nori flakes on soup and it's not the same taste.
Can anyone else help?
Jane.
|