Well Jeanne, you can't blame a girl for trying. A free meal is a free meal; but
thats all right I have a girlfriend from Japan and she is a wonderful cook and
loves new dishes; so I am sure I will get my seaweed. Go on vacation, didn't you
want to take me, I could carry your luggage? Your friend, Lillian
james kissinger wrote:
> 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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