Preparing Fish Maw

Source: chowlaishanamy

Preparing Dried Sea Cucumber

Source: qingmoments

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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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But talk about heart... And we are close together

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From SabahSeafood.com