Seaweed Salad

I’ve been busy cooking this weekend. Made 2 sponge cakes, trying to figure out what went wrong with my readers’ cakes. and I finally got it. Gas ovens tend to dry out cakes, so if you’re using a gas oven or an electric oven and your cake became dry from the outside and mushy from the inside, then you need to cover it with foil for at least half of the time. One reader tried this tip today and it worked very well for her. she increased the heat from 175 to 180 and covered the cake with foil. Foil let’s cakes evenly cook which is what we want.. speaking of that, I think I’ll get me a slice for dinner!

The second dish I made was a seafood soup inspired by Tom Yam soup, but it’s not really a tom yam soup. I’ll post it later on this week. it has zero fat and it’s quiet nice!

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Got another easy recipe for you today :)

I went to the Korean grocery store that Nouf Al Mudhayan featured in her second spot light episode. One of the things I got was a pack of dried seaweeds; all colors! you only need to soak them with water than they’re good to go.

Here’s what I did:

Ingredients:

  1. Seaweed
  2. Lettuce
  3. Rocca
  4. Pickled Ginger (optional)
  5. 1 TBS Sesame oil
  6. A splash of Lemon
  7. 1 TBS Soy sauce
  8. A splash of Vinegar
  9. Garlic (Optional)
  10. A pinch of black pepper

Directions:

  1. Soak the seaweeds in water until they’re tender again and mix them with the veggies.
  2. Shop up some pickled ginger and add it to the salad if you want. I like to eat it separately
  3. Shake ingredients 5-10 together in a jar and mix them with salad. If you don’t like Sesame oil or Asian flavors, just go with a simple olive oil/lemon dressing. Everything works

Bon Appetit!

Basma.

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