Seaweed Bread Spread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Collect baskets of laver (a seaweed), avoiding sandy pieces. Break up
large pieces, wash thoroughly in cold water and cook steadily for
about 4 hours in large pan of boiling water. Check every 30 minutes
so it does not boil dry.
Done when sheets of laver have broken up into tiny pieces, forming
smooth puree. Drain excess liquid and refrigerate (will keep fresh
about a week). Best served warm on fried bread garnished with bacon.
~from European Heritage, the journal of the Council of Europes
cultural heritage committee -from Inland Valley Daily Bulletin
November 24, 1994
typed by Tiffany Hall-Graham
Title: Puris (Fried Bread Puffs)
Categories: Ethnic, Breads
Yield: 16 Servings
2 c Sifted all-purpose flour
1 ts Salt
1/4 c Butter or margarine
Salad oil or shortening
1. Sift flour with salt into large bowl. Add butter, mixing well with
fork. 2. Stir in about 6 tablespoons water, mixing to make a soft,
pliable
dough. 3. On lightly floured surface, knead dough 5 to 7 minutes,
or until it is
shiny and satiny. (Or put dough through medium blade or food
chopper
about 10 times, or until it is shiny and satiny.) 4. Roll out dough
about 1/8-inch thick. Cut into 3-inch rounds. 5. Meanwhile, in deep
skillet or deep-fat fryer, slowly heat salad oil
(or at least 2 inches) to 360*F on deep-frying thermometer. 6.
Deep-fry dough rounds, a few at a time, 30 minutes, or until they puff
and are golden brown. Drain on paper towels. Serve hot.
Source from luhu.jp
large pieces, wash thoroughly in cold water and cook steadily for
about 4 hours in large pan of boiling water. Check every 30 minutes
so it does not boil dry.
Done when sheets of laver have broken up into tiny pieces, forming
smooth puree. Drain excess liquid and refrigerate (will keep fresh
about a week). Best served warm on fried bread garnished with bacon.
~from European Heritage, the journal of the Council of Europes
cultural heritage committee -from Inland Valley Daily Bulletin
November 24, 1994
typed by Tiffany Hall-Graham
Title: Puris (Fried Bread Puffs)
Categories: Ethnic, Breads
Yield: 16 Servings
2 c Sifted all-purpose flour
1 ts Salt
1/4 c Butter or margarine
Salad oil or shortening
1. Sift flour with salt into large bowl. Add butter, mixing well with
fork. 2. Stir in about 6 tablespoons water, mixing to make a soft,
pliable
dough. 3. On lightly floured surface, knead dough 5 to 7 minutes,
or until it is
shiny and satiny. (Or put dough through medium blade or food
chopper
about 10 times, or until it is shiny and satiny.) 4. Roll out dough
about 1/8-inch thick. Cut into 3-inch rounds. 5. Meanwhile, in deep
skillet or deep-fat fryer, slowly heat salad oil
(or at least 2 inches) to 360*F on deep-frying thermometer. 6.
Deep-fry dough rounds, a few at a time, 30 minutes, or until they puff
and are golden brown. Drain on paper towels. Serve hot.
Source from luhu.jp
Tags
: breads