Lillian, you don't fool me, you'r are just looking for a free meal.
LOL, Jeanne
At 02:20 AM 7/20/98 -0400, you wrote:
>Ladies, look what you have done to me, I am so hungry now, won't you come
to my
>house and fix me these goodies. Have an idea, you both could make the
dishes,
>freeze them in bags and sell them to us dummies who don't know our way
around a
>kitchen in English let alone any other languages. Hey, I am in luck my
Japanese
>friend who loves to cook can come over and cook and eat with me. To you
both I
>appreciate the receipts.. Your friend, Lillian
>
>james kissinger wrote:
>
>> Some people are SOOOOOO sensitive, well pardner, seaweed recipe coming up.
>> Hiijiki no Nitsuke
>> 1 pack (37 g) Hiijki (seaweed, can get at Asian markets)
>> 2 pcs of bean curd puff (like a deep fried tofu,comes in a plastic wrap
>> pack(Asian markets)
>> 1 carrot
>> 1 tablespoon vegetable oil
>> 1/2 tablespoon sesami oil
>> 1 1/2 tablespoons sugar (brown sugar or honey)
>> 2 tablespoons sake (the sake used for cooking not the alcohol)
>> 2 tablespoons mirin (sweet saunce also used in Teriyaki)
>> 4 tablespoons soy sauce
>> ~10 snow peas
>>
>> Soak Hiijiki with a lot of water and rinse in a bowl
>> Leave for 15-20 min check the hardiness of it by using finger nails. If it
>> breaks, it is ready. If you feel the hardiness at the center, you need to
>> soak it more.
>> Lift the Hiijiki into a stainer. By doing this, you can avoid dusts and
>> sands getting into the pan. Cut hiijiki into bite size pieces.
>> Rinse bean curd puff or 30 sec in boiled water.
>> Cut carrot into 5 cm lenght, 1 cm width and .02 and 0.3 cm depth
>> Take calyxes of snow peas and boil them for one minute. Release them into
>> cold water for a second. Cut them into smaller pieces.
>> Put veg oil and sesame oil into a pan. Add the seaweed (Hiijiki) and stir
>> them on medium heat
>> Add the carrot and bean curd puff, stir them in and add 1 cups of water.
>> Leave to boil
>> Add sugar, sake, mirin, soy sauce, and cover with a paper or tin foil lid
>> and cook for 15 min.
>> Add snow peas and cook 2 to 3 min after. Serves 4 to 6.
>>
>> This can be preserved for 2 to 3 days in the frig. Cool down before
>> putting in the frig. A very good source of iron for vegetarians.
>>
>> Served with a brown pilaf (Japanese Pilaf) and Spinach Sesami Sauce.
>> Recipes for these if anyone asks. I wondering why I am typing this? It does
>> sound complicated.
>>
>> LOL (lots of love) Jeanne
>>
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