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Sabah Seaweed Recipe - Honey Lemon

Ingredients:

- 10g finely chopped or blended Sabah Seaweed / Sea Bird Nest (washed & soaked for 8 hours)

- 1/2 fresh lemon

- 2 tablespoon of honey

- 350ml hot water

Method:

1. Dissolve honey in hot water

2. Squeeze in lemon juice and add in the seaweed

3. Serve hot or ice-cold

Tips: Sabah seaweed can also be used as thickening agent for cooking. It creates the same effect as corn starch but gives extra nutrients to your dish! Just cook the seaweed in plain water until it has completely melted and thicken (250g seaweed with 500ml water). Let it cool down and set into jelly form. Keep in the fridge for future cooking use.



Sabah Seaweed Recipe - Salad

Ingredients (Serves 4):

- 80g chilled Sabah Seaweed / Sea Bird Nest (washed & soaked for 12 hours)

- Shredded cucumber

- Shredded carrot

- Shredded chilli
- Pomelo pulp
- 1/2 teaspoon of sesame oil
- 1/2 teaspoon of fish sauce

- 1 teaspoon of sesame seed

- 1 teaspoon of fresh lime juice
- 1 teaspoon of light sweet soy sauce

- 2 tablespoon of crushed peanuts

Method:

1. Cut the seaweed into shorter length, mix well and serve. No cooking required.

Tips: Sabah seaweed can also be used as thickening agent for cooking. It creates the same effect as corn starch but gives extra nutrients to your dish! Just cook the seaweed in plain water until it has completely melted and thicken (250g seaweed with 500ml water). Let it cool down and set into jelly form. Keep in the fridge for future cooking use.

Sabah Seaweed Recipe - Soup

Ingredients (Serves 4):

- 40g chopped Sabah Seaweed / Sea Bird Nest (washed & soaked for 8 hours)

- 4 pandan leaves (optional)
- 2 slices of ginger (optional)

- 60g rock sugar

- Small amount of red dates

- Small amount of dried longan

- Small amount of dried wolfberries

- Small amount of American ginseng

- 1 litre water

Method:

1. Place pandan leaves, ginger, red dates, dried longan, dried wolfberries and American ginseng into 1 litre water and bring it to boil.

2. Add rock sugar and simmer for few minutes.

3. Stir in the seaweed and cook for 1 minutes on low heat.

4. Serve hot or chilled.

Tips: Sabah seaweed can also be used as thickening agent for cooking. It creates the same effect as corn starch but gives extra nutrients to your dish! Just cook the seaweed in plain water until it has completely melted and thicken (250g seaweed with 500ml water). Let it cool down and set into jelly form. Keep in the fridge for future cooking use.

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From SabahSeafood.com

Usage And Nutrition Details Of Sabah Seaweed

Eucheuma Cottonii Seaweed nutrition details per 100 gm:

Calcium	671 mg
Iron	671 mg
Magnesium	661 mg
Phosphorus	139 mg
Sodium	6.31%
Salinity	15.7%
Ph on 4% solution	7.6%
Energy	266 kcal
Protein	0.73 gm
Carbohydrate	59.9 gm
Total Lipid	0.05 gm
Water	91.32 gm
Fiber	0.5 gm
Ash	1.36 gm

PH value: 7.5

Grade: A

Storage: Dry room temperature

Benefits: Helps promote good health, increase metabolism, improve digestion, control blood pressure, cholesterol & sugar level, stabilize hormones, reduce joint pain, strengthen bones, anti-aging, enhance skin complexion, control body weight, ease menopause, prevent hair loss, improve male infertility, etc. 

Rich in collagen, marine enzymes, vitamins, minerals, potassium, calcium, magnesium and iron. Sabah Seaweed is 100% natural, organic and sun-dried. Available @ www.sabahseafood.com

Difficult Preparation Process Ups Sea Cucumbers' Price

The sea cucumber business is labour intensive and time consuming but the final product is something most Chinese restaurants would pay handsomely for.

Don Don Ecia from the Philippines has been involved in the sea cucumber business for 27 years and learned the necessary processing technique from his father.

“Before coming to Sibu, I was in Sabah where my father had a sea cucumber business. I have been involved in the sea cucumber processing business for over 20 years, so I know much about sea cucumbers,” he said.

He came to Sibu in 2008 and started a sea cucumber business in partnership with Kenny Ling.

Don Don, who speaks both Malay and Tagalog, said he knows two ways to process sea cucumber.

One of the ways is to boil the sea cucumber for 15 minutes when it is brought in fresh from the sea.

Then, it is kept in salt for about six hours.

Once the time is up, it is brought to boil again, and then smoked till dry. The smoked sea cucumber is then put under the sun to further dry it.

The other method is to keep the sea cucumber in salt for three to four days immediately after it is brought in from the sea.

After that, it is boiled for about an hour before being put under the sun to dry.

Don Don said the process would cause the sea cucumbers to become hard as a stone.

“It’s then ready to be sent to the market,” he added.

According to Don Don, the dried sea cucumber can last for longer periods of time compared to the wet sea cucumber.

He said the sun-dried sea cucumber would have to be reprocessed again to be able to be marketed to restaurants.

That process alone takes five days.

“The sun dried sea cucumber has to be boiled three times before it is soak in cold water for five days. When it becomes soft, it is ready,” he said.

He said sea cucumbers were expensive because of the process that was needed before the sea produce could be consumed.

He also said there were 36 kinds of sea cucumber and they all tasted different.

“To me, only 21 kinds taste good and the rest are not so good, some are bitter, or tasteless,” he said.

He said knowing the different types of sea cucumber were important when it came to business. Don Don said he was not in this business just for the money, but also as a service to the customers.

“Some people in the business only care about earning money, but not me. I want my customers to get what they want, and want what they get,” he said.

Source: The Borneo Post

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