June 20, 2006

Remember those fresh greens I was talking about a couple of weeks ago? I had a feeling they might make good crispy seaweed. I was right!

I made seaweed once before using recipe from a chinese cookery book. It suggested using the green bits of pak choi leaves. The result was good but, since you can’t really use the white fleshy bits of the leaves, you have to use a lot of pak choi. This makes the seaweed a bit expensive.

The fresh greens were much better in this respect. They are quite big and the leaf stalks are small. 1 fresh green will make enough seaweed to accompany two meals. Don’t use the yellow bits! They don’t look very good.


I had my seaweed as an accompaniment to a beef fillet I picked up on the way home. I intended to have it in a Thai dish. In the end, after finding some peanut butter my housemate was struggling to get through, I made an Indonesian-style peanut sauce for it. I cut the steak it into thin strips, marinated them in soy and spices and flash fried them for just a few seconds. I served the beef and seaweed with some noodles and the peanut sauce.  The crispy seaweed recipe is here and the beef with peanut sauce recipe is here.

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