Sabah Seaweed Recipe - Jelly

Ingredients:

- 200g chopped Sabah / Sea Bird Nest (washed & soaked for 8 hours)

- Fresh lime juice

- Honey / lime cordial

- Rock sugar
- Pandan leaves (optional)

- Red dates (optional)

- 500ml water

Method:

1. Add rock sugar, red dates, honey and fresh lime juice into 500ml water and bring it to boil.

2. Stir in the seaweed and cook until the seaweed has completely melted.

3. Pour the liquid into any mould or container and let it cool down.

4. Put into the fridge and it will turn into firm jelly form by itself.

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.