| | [這篇文章最後由車栓子在 2005/11/01 09:30pm 第 1 次編輯]
Seaweeds for Gourmets
Seaweeds , raw , cooked , or dried , are used as food in many cultures. Seaweeds are good sources of some vitamins and minerals, and some are said to contain substantial amounts of protein. Unfortunately , we cannot digest many of the complex carbohydrates in the plants , but this may be an advantage for those counting calories. Seaweeds can add variety and taste to bland foods and may be used to wrap such foods as rice. Cookbooks containing seaweed recipes have been written to whet the appetites of the most demanding gourmets.
Ulva is not called sea lettuce for nothing. It can be eaten fresh in salads. Seaweeds (or limu), including limu ‘ ele ‘ele (the green Enteromorpha prolifera) and limu manauea (the red Gracilaria coronopifolia), are beloved by the Hawaiians. Purple laver (a species of Porhyra , a red alga )prepared in various ways is still eaten in some parts of the British lsles. It is washed and boiled, then formed into flat cakes, rolled in oatmeal , and fried; it is then called laverbread . Purple laver is also eaten as a hot vegetable or fried with bacon . lrish moss (Chondrus , a red alga and a source of carrageenan )is dried and used in preparing blancmange and other desserts in eastern Canada, New England, and parts of northern Europe. Rhodymenia, another red alga, is dried and eaten, mostly by those living along the Atlantic coasts of Canada and northern Europe . Called dulse , it is sometimes still used in making bread and several types of desserts . For those on a diet, dulse can also be chewed like tobacco (of course it’s nicotine-free).
It is in the Orient, however, that preparing seaweed for food has reached the level of an art. Several species are carefully cultivated, supporting multimillion-dollar operations. Seaweed culture is a vary old tradition in japan, and Japanese cuisine uses seaweed extensively . Species of Laminaria and Alaria are dried and shredded, then prepared in various ways. Laminaria japonica is heavily cultivated in japan and when processed is known as kombu. They are ecen used to make tea and candy . Undaria, or wakame, is another edible kelp that is best when fresh or cooked for a very short time . Porphyra, a red alga, is used to make thin sheets of nori, widely used in soups, and to wrap sushi, boiled rice stuffed with bits of rawfish , sea urchin roe , or other ingredients (see Fig.17.8).
Mariculture of edible seaweed is a growing business in many parts of the world (see Table 17.3,p.381).Seaweeds are harvested by hand, rinsed in water, dried on lines, and sold at health food stores or through the intermet . Connoisseurs use seaweed in salads, soups, omelets, casseroles, and sandwiches. Sea palm( Postelsia ) , also known as ‘sea noodles, “ is a best-seller . it is reported to be excellent when sautéed in honey or in butter and garlic. Coastal Indians cooked it in ovens and made it into cakes. Its indiscriminate collection is endangering its survival, which is also true for other edible seaweeds. Pickled bull kelp ( Nereocystis ) tastes even better than regular pickled cucumbers. Bladder rockweed (a type of Fucus ) makes great tea . Are you ready for featherboa burgers, French –fried sea palm , and wakame shakes?
Some additional food for thought: seaweeds at their best.
SEAWEED CAKE*
1 1/2cups salad oil
2 cups sugar
3 eggs
2 cups grated or chopped seaweed: bull kelp (Nereocystis) , ogo (Gracilaria coronopifoloia), Eucheuma (local species from hawai), bull kelp or local equivalent
2 cups grated carrots
1 cup crushed, drained pineapple (or 1 cup grated coconut, preferably fresh)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts (optional)
Mix well the sugar and salad oil , add the eggs, one at a time, beating well after each egg is added. Add the seaweed, carrots, and pineapple (or coconut). Sift together the flour, baking soda, salt, and cinnamon and add to mixture; mix well. Add the chopped walnuts if desired. Bake in oblong or bread-loaf pan at 160度C (350度F) for 45 to 50 minutes. Cake may be covered with buttercream frosting. Enjoy
*Adapted form I.A.Abbot, Limu, An Ethnobotanical Study of some Hawaiian Seaweeds, 4th edition, National Tropical Botanical Garden, Lawa’I, Kaua’I, Hawai’I,1996.
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2005/11/01 09:28pm 
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