Toasted dried sea laver - keem kui *
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Toasted dried sea laver - keem kui *
  Korean    Seafood    Condiments  
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61413. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Toasted dried sea laver - keem kui *
 Categories: Korean, Seafood, Condiment
      Yield: 8 Servings
 
      6    Sheets Dried Compressed
           - Sea Laver
      1 tb Sesame Oil
    1/2 ts Salt
 
  Tissue-thin sheets of dried and compressed sea laver (keem) are
  toasted lightly until they turn bright green, then cut into small
  pieces to serve as a side dish with main courses, rice or vegetables.
  
  Throughout the waters surrounding Korea, Japan and Northern China,
  this type of laver is harvested and processed to be put to many uses
  in cooking; as a garnish, a vegetable, an edible food wrapper or as
  part of a mixed condiment.
  
  Brush the sea laver sheets on one side with the sesame oil, then
  sprinkle lightly with salt.
  
  Suspend over a gas flame or place under a hot broiler for about 8
  seconds, until the laver turns bright green; do not let it burn or
  catch fire.
  
  Cool slightly, then cut into small squares and arrange on a serving
  plate.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 61413 (Apr 03, 2005)

[an error occurred while processing this directive]