SEAWEED   

Seaweeds are marine algae, saltwater dwelling, and simple organisms that fall into the rather outdated general category of "plants". These plant-like organisms are found throughout the world's oceans and seas and none is known to be poisonous. Many are in fact eaten and considered to be a great delicacy. They are also believed to reduce body heat and prevent thyroid due to its high iodine contents.  Most of them are red with 6,000 species recorded while the brown seaweed (appears white underwater) has 2,000 species and green, 1,200.

Unlike Japan, China and some parts of South East Asia where seaweeds are artificially cultured due to the increase in market demands, Sarawak is still fortunate to possess naturally generated seaweed – the brown species, found along the coastlines of Borneo. They are known to be the better of the other two species for its tender, soft and tasty textures. 

Availability: Processed dry

We suggest 2 types of preparation:

Seaweed Soup Dessert: This is prepared raw and fresh. Wash, rinse and soak seaweeds in water until they expand fully. Cut them into shorter strands and add ready prepared cold rock sugar water. Serve as a soup dessert.

Seaweed Jelly Appetizer: Wash, rinse and soak seaweeds in water until they expand fully. Boil them until they melt. Add in rock sugar to taste. Then let it cool down before putting them in a freeze to harden. Serve as a jelly dessert.

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603, Wisma Hua Leong, Hui Sing Garden, Lorong 3,    

93350 Kuching, Sarawak, Malaysia.

Tel: +6 082 451 894 Fax: +6 082 457 172 Email: enquiry@sinpiao.com

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