sea…where else?
I recently discovered that I am allergic to milk – more specifically, the milk protein called casein. The reaction from most people is “How will you get your calcium?”
I have to chuckle because contrary to what the Milk Council of America has pounded into people’s heads…milk is not necessarily the best and certainly not the only source of calcium. Don’t get me started on how the milk today is far from the healthy beverage folks drank before factory farming – that’s another post.
So what do folks across the globe, who don’t eat dairy products, do to keep from looking like Gumby. Green leafy vegetables come to mind as does my fav – bok choy and broccoli. Nettles – lots around these days are full of calcium. And what about broths made from chicken or beef or other animal bones – long simmered with some acid like wine and the resultant liquid is a pure nutritional gold mine…or shall I say calcium mine 😉
Hey, and canned salmon and sardines. The canning process makes the bones very soft so you can eat them.
In fact, the calcium in all these sources are better absorbed by our bodies than the calcium in milk.
So here is my little fish recipe – one of my sources of calcium. My SIL’s mother made a big batch for little S as she has taked to eating this Korean anchovy condiment. I’m not sure what it’s called but I love them too. I searched around for a recipe and after a little experimenting and making the house smell a bit fishy (sorry P!) here it is…
* Exported from MasterCook *
Anchovy Condiment – Korean Style
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon oil — grape seed or rice bran
1 clove garlic — minced
1/2 teaspoon ginger — minced
2 tablespoons maple syrup — or agave syrup
1 teaspoon sesame oil
1 cup dried anchovy — Korean style, smallest are best
1/4 teaspoon chili flakes — Korean w/o seeds; more or less to taste
1 tablespoon sesame seeds — toasted
Heat wok over medium heat. Add oil and heat. Add garlic and ginger. Stir and fry until golden. Add maple syrup and sesame oil. Stir and let sizzle for 15 seconds. Add anchovies and stir, coating the anchovies with the sauce. Continue stirring over medium heat until anchovies are translucent and just beginning to color. Stir in the chili flakes and sesame seeds. Mix well. Remove from heat and cool.
Serve as a condiment with rice – wrap with a piece of nori seaweed and you are in mineral rich heaven!
Refrigerate in an air tight container. Will keep for 2-3 weeks
Also nice in fried rice or as a side with congee.
Enjoy!
