Coral Seaweed kerabu ~ An appetizing dish for any occasion.
I prepared this kerabu and few other dishes namely ~ The clam and corn chowder, Garlic French Toast, Japanese Okonomiyaki (お好み焼き) and Sesame Ogura Cake by the theme of Fusion Feast for my buddies during our recent meet up session on a Sunday afternoon.
This Coral Seaweed Jelly is sometimes called Sea Bird Nest.
Coral seaweed is rich in enzyme nutrients, minerals, calcium, iron ,multitude fibers and jelly form proteins. It is said to have health and beauty benefits, cooling effects.
Just a small handful of the dried coral seaweed washed and soak in water for overnight and triple the volume.
In the soaking process.
Recipe (adapted from Y3K Recipes Issue 57 with some modifications)
100 gm coral seaweed (soaked overnight, change water two to three times)
1 green mango (peeled, finely shredded)
10gm black wood fungus (soaked hot water till softened, dranined, shredded)
1/2 pink ginger bud (finely shredded)
1 stalk lemon grass (chopped)
1/2 tsp salt, 2 tbsp sugar, 1 tbsp sour plum sauce
For Sambal Belacan (finely pounded or blended)
3 shallots, 4 fresh red chillies (scalded)
10gm belacan (toasted)
3 tbsps toasted white sesame seeds
Some Chinese parsley
Place all ingredients into a mixing bowl. Add in sambal belacan, seasoning and toss well.
Chilled in the fridge.
Garnish with sesame seeds and parsley before serving.
" I am submitting this post to Malaysian Food Fest (Link to MFF Page), Sabah Month hosted by Mary of Pepper's Love