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Before you jump to Pickled Wakame Seaweed & Cucumber recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to resolve the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to start saving energy by going a lot more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.
From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is actually something we can all perform, without difficulty. It’s about being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to pickled wakame seaweed & cucumber recipe. To cook pickled wakame seaweed & cucumber you need 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Pickled Wakame Seaweed & Cucumber:
- Prepare 1 pieces Japanese Cucumber
- Prepare 2 tbsp Dried Cut Wakame Seaweed
- Provide 4 pieces Crab Stick
- You need 1 tbsp Vinegar
- Prepare 1/2 tbsp Mirin
- You need 1/4 tsp Soy Sauce
- Prepare 1 pinch Salt
Steps to make Pickled Wakame Seaweed & Cucumber:
- Peel the cucumber in alternating strips and cut into small chunks. Leave in salt water with 200ml of water to 1tsp of salt for 5 minuets. When tender, remove and squeeze out the water.
- Soke the Wakame Seaweed in water to reconstitute it and wring. Cut the Crab stick into bite size.
- Combine 1tbsp vinegar, 1/2tbsp Mirin, 1/4tsp soy sauce and 1pinch salt. Add the cucumbers, Wakame Seaweed and Cransticks.
- Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice
- Pasar Japanese Cucumber SG$1.1/250gram at FairPrice
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