Dried Kelp (Seaweed) Chicken Soup

Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera.

Kelps grow in underwater "forests" (kelp forests) in shallow oceans, and is thought to have appeared in Miocene, 23 to 5 million years ago. The organisms require nutrient-rich water with temperatures between 6 and 14 °C (43 and 57 °F). They are known for their high growth rate — the genera Macrocystis and Nereocystis can grow as fast as half a metre a day, ultimately reaching 30 to 80 metres (100 to 260 ft).

Through the 19th century, the word "kelp" was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word "kelp" was also used directly to refer to these processed ashes.
Source : http://en.wikipedia.org/wiki/Kelp
What Are The Nutrients in Seaweed?

Vitamins A, D, E, C, K and B complex
Calcium
Iodine
Protein
Fiber
Iron
Magnesium
Selenium
Manganese
Sodium
Potassium
Omega Fatty Acids
Carbohydrates
What Are The Health Benefits of Seaweed?
Seaweed contains high amounts of iodine, which is needed by the thyroid to help keep it working properly. However, too much iodine can also be a bad thing for the thyroid depending on your thyroid condition. Those with diseases that weaken the immune system can benefit from eating a few pieces of dried seaweed each day because seaweed contains minerals and vitamin in it that help strengthen and protect the immune system naturally. If you are looking for a way to protect yourself from colon, prostate or breast cancer, snacking on seaweed can help you do just that. Seaweed contains many antioxidants in it that help fight off the free radical cells that can cause cancer and even aging in the body. Those of you suffering from inflammatory diseases like arthritis and gout should add seaweed to your diet because it contains anti-inflammatory properties in it that can relieve inflammation and body pains naturally. Everyone can benefit from adding seaweed to their daily diet to help prevent colds, the flu and other viral and bacterial infections. Seaweed can even help everyone stay energized better than a cup of coffee can because seaweed contains B vitamins and minerals in it that help energize the body naturally. Seaweed is even good to eat daily to keep our bones and teeth healthy and strong naturally. Unbelievably, seaweed has more calcium in it than cow's milk. See, everyone can benefit from adding seaweed to his or her diets.

Source : http://voices.yahoo.com/the-heath-benefits-seaweed-10671741.html

WARNING : Kelp has a high iodine content. The iodine content varies greatly from one sample to the next. Excessive iodine can aggravate thyroid problems.

Whenever I go back to my hometown in Ayer Tawar (Sitiawan), Perak, I would get some dried kelp from the market there. I would usually have kelp in soup, braise or stew it. Kelp soup is very easy to prepare and here I have kelp in chicken soup.

Dried kelps need to be soaked in water to become soft. It will expand. Normally, I would soak more than I needed as the cleaned soft kelp can be kept in the freezer.

Dried kelp

Dried kelp soaking in the water. Once soft, it will expand. Clean and rinse several times to get rid of any dirt.

Ingredients :(no exact measurement)

- 5 pcs of cleaned and soft kelp (cut into palmsized)

- 1/2 kampung chicken (free range chicken)- blanched

- 3 carrots (washed and cut)
- Ginger and garlic (washed and crushed)
- Water (enough for the soup)
- Salt (to taste)

Method:
1) Fill medium sized pot with water enough for the soup.

2) Add kelp, carrot, garlic and ginger.

3) Bring to boil.

4) Then, add the chicken. Bring to boil again.

5) Simmer for about 1 hour.

6) Add salt and serve hot.

The soup itself is very refreshing.

This soup tastes better with extra ginger.

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Stir Fried Tempeh with Onions (Tempeh Masak Bawang) - Meatless Recipe

 
What is Tempeh? 
Tempeh is a traditional soy product originated from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.

It is a staple source of protein especially for vegetarians. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior—its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers.

To know more about tempeh, please click http://en.wikipedia.org/wiki/Tempeh

My family members like tempeh and I usually cook it in different ways. Since this is my first post on tempeh, I am posting a simple stir fried tempeh with onions. I will post different recipes on tempeh from time to time.... so do stay tuned...

Ingredients :

- 2 packets of tempeh (sliced)
- 2 big onions (sliced thinly)
- 2 cloves garlic (minced)
- 1 tbsp of sweet soya bean sauce (kicap manis pekat)
- salt (to taste)
- sugar (to taste)
- cooking oil

Method :

1) Heat oil in a wok and fry tempeh until slightly brown. Set aside.

2) Heat some oil in the wok again and saute garlic until aromatic.

3)  Add fried tempeh and onion.  Stir fry until fragrant.

4)  Add salt, soya bean sauce and sugar.  Stir and mix well.  If too dry, add some water.

5)  Serve hot.

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17 Chinese Herbal Soup (Chap Qi Bi)

I used to boil Chinese herbal soup for my family.  One of the herbal soups that we used to take is 'Chap Qi Bi' (in Hokkien).  It means, seventeen herbs of herbal soup.  It is very nutritious and for those who used to have backache, this soup is also very good.  It is suitable for adults and children.

Ingredients :

- A pack of 17 types of herbs (washed) 

 (For those who can read Chinese, you can just copy the above prescription and buy it at any Chinese Medical Hall.  However, I am sorry I can't translate this into English as my knowledge of chinese herbs is quite limited).  

- 1 whole kampung chicken (cut and blanched)

- Few slices of liquorice or 'kam cho'(I prefer to add this even though it is already in the prescription as adding extra of this makes the soup tastes sweeter, better and less bitter).

- salt (to taste)

- water 

Method :

1)  Fill a big pot with water and boil the herbs over medium high heat for about 20 minutes.

2)  Then, add the chicken and boil at high heat for a while.  

3)  Lower the heat to low and let it simmer for an average of about 2 to 2 1/2 hours.  

4)  Add salt and serve hot.

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