Text 22118, 60 rader
Skriven 2007-11-01 15:57:04 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Seaweed Salads  71031
=============================
 -=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 GJ> There was a green seaweed which I occasionally saw in PNG which was
(snip)
 
 CS> they were small 'grapes' pretty close to the stem.  There was another
 CS> type that had really *tiny* nodules a bit like that which burst in your
 CS> mouth with a fresh water feel of green-ness.  The second one almost
 CS> looked like a moss but wasnt. 

 GJ> I think it was closer to the second one.  I particularly remember the
 GJ> flavour of the nodules bursting in the mouth.  An excellent salad
 GJ> item. 

I bet it's the same.  Grows in long strings that branch off. I'm used to seeing

only the top 1 inch or so as a garnish but the rest is good too.  Turns bitter
with cooking so it is normally served raw for a delicious and tastey treat 
on sushi or raw fish or as a garnish around glass noodle dishes.

 GJ> I have no idea what it was called, in any language, although it was
 GJ> well known by the locals in Madang.  Seafood was popular there, as a

Same here.  I got so indunuated with Japanese names for seaweeds, that few 
'stuck' with me but I knew by looking, which were good and how to use them.
I even did the raw kelp wrapped fish at times and that was interesting.  It 
imparts a salty flavor to the fish and holds it together if it's a sort like
cod.

Layer kelp, then cod, then kelp and tie to a round almost 'lumpia' shape.  
broil or grill with a little oil (you can season the fish lightly with lemon
or calamansi powder before layering).  Unwrap and it looks pretty and tastes
great.  You of course want broad-leaf kelp for this one and not dried.  Maybe
I could take dried broadleaf and soak in water and get close? Never tried it.

To serve, you cut this crosswise in 1 inch thick 'rounds' then unroll.  I've 
seen it at picnics over the grill where the 'outer layer' was highly spiced
and the inner one left plain and almost gelatinous due to less cooking inside.
The inner layer of kelp was eaten, the outer one burns a bit and was normally
left behind.

 GJ> lot of people who worked in the town lived on small islands near the
 GJ> coast, and paddled to work in their dugout outrigger canoes with a
 GJ> fishing line trailing behind.  After a short stop at the market to
 GJ> sell their fish to the waiting customers, they would walk to work. 
 GJ> Then on the way home to their islands they would catch their dinner.

 GJ> Life was good!

Sounds like it!

            xxcarol



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