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Sunday, February 27, 2011

A Vegetarian Dish from the Ocean

Mandalay, Myanmar htamanè glutinous riceImage via Wikipedia
By Juvy S. Iliwiliw

Sea vegetables, a large form of marine algae that grow in the sea, have been around for thousand of years.

The word "seafood" conjures up bounty from the deep like  fish and other ocean-based delicacies. But there are also tiny plants called seaweeds that constitute sea vegetation. These tiny plants grow on shores lined with boulders and may be colored green, brown, or red.

Some healthy benefits from sea vegetables are as follows:

1. They contain high concentration of minerals, like iodine, calcium, iron, phosphorus, manganese, fluoride, and zinc.

2. Minerals from sea vegetables are assimilated easier than minerals in supplements. They enhance calcium absorption.

3. They contain appreciable amounts of vitamins A, B, C, D, E, riboflavin, niacin, and folic acids.

4. They are high in protein.

5. Red algae possess antiviral activity both in herpes and HIV.

6. They have a diuretic action in our body.

7. They can be used to treat swellings, nodules, lumps, goiter, cancer, chronic cough and edema.

In the market, sea vegetables can be found in the fish section; the dried from in grocery stores.
Keep dried seaweeds in glass jars protected from light. Tasty seaweeds can be used in soups and salads, and in wrapping rice dishes.


You will need:

5         cups sticky rice, cooked
1         cup carrots, minced
1/2      cup tapa, minced
2         pieces eggs, fried, minced
1         tablespoon garlic, minced
2         tablespoons onion, minced
4         tablespoons corn oil
10       sheets nori

Here's how:

1. Saute garlic and onions in oil.

2. Add tapa and carrots, and season with salt and other seasonings.

3. Combine with cooked rice and eggs and mix well.

4. Spread 1/2 cup rice-egg mixture on one end of a nori sheet and roll gently.

5. Cut according to desired sizes.

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