3 hours ago, Pan said:By the way, I love kombu, but I don't think I can work with it, as just half a piece of it apparently contains 90 mg of sodium.
Ah, I didn't think it had that much sodium in it. (I wonder what salt(s) it is in the form of...other than glutamate) (I think of konbu as having predominantly glutamic acid rather than sodium glutamate; hmm, need to check on that) Nevertheless, half a piece of konbu is all you need for a decent amount of dashi - and 90/2000 is still only a fraction of your daily allowance, and you wouldn't use all of the dashi in a single dish, unless you are making miso soup (which you can't do anyway because of the salt content of miso), or other soup-type dishes.
Try Inche Kabin (Nyonya-style fried chcken), with minimal salt, maybe boosting some of the other savory spices instead. (There are no other sources of sodium in this dish). Or Khong Asam (roasted pork trotter in sour soup), which has minimal salt to start with, cut back on even that and maybe use more tamarind. I suppose if you think of the MEAT itself (the pork trotters, the chicken) as having limiting amounts of Na+ already, then these would be iffy, yes. (Tamarind pulp has very little Na+, I think)
