I didn’t have dried fish with my lunch and seaweed yesterday but I bet it would have made a perfect match. I would have to agree with the purists as pouring the vinaigrette directly on the lato results in a gooey mess and a lack of pop when you bite into the seaweed. You can also apply the dressing used for the guso above to the lato but purists like to savour the lato with just a quick dip in good vinegar (and possibly some salt). They seem particularly good if they are rinsed in salty water and popped into the fridge for half an hour so that they are cold when served. Lato are bright green in color and have almost grape like formations attached to a thick stem… and when you bite into the lato they pop in your mouth and release a salty liquid truly reminiscent of the ocean. To many, this is comfort food from the sea.Ī simpler salad or seaweed side dish of sorts is super fresh lato served au naturel with a good coconut vinegar and salt, the way they do it on the islands of Cebu and Palawan. The salad has a real textural and mouth feel that is unlike most salads you have ever eaten. Frankly, kinilaw seems to be a misnomer as the seaweed is blanched, but who am I to argue? Best served with fried fish and eaten with your hands. Notice the more olivey color of the blanched seaweed compared to the uncooked seaweed below. The reddish flavorful vinegar is the key difference between a good kinilaw and a GREAT kinilaw na guso. Guso is a gelatinous, substantial seaweed, and our cook likes to blanch it for a few seconds before adding a vinegar dressing with large chunks of ginger, chopped tomatoes, red onions, salt and ideally, coconut or tuba vinegar. First up, kinilaw na guso a la Toledo (seaweed ceviche). Here are two ways they enjoy fresh seaweed. Suffice it to say they enjoy seafood, whether fresh and writhing, dried and salty or in salad form. Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use of edible seaweed as its main ingredient. Others call the island of Culion, near Coron, Palawan home. 6.Some of our crew at home hail from the small seaside town of Toledo, Cebu. Add into the tossed ingredients and serve immediately. In a separate dish, prepare the dressing by dissolving the sugar, salt and pepper in vinegar. In a large mixing bowl, combine together the guso, onion, tomatoes and ginger. Submerge in cold water in ice, then drain thoroughly. Blanch it by soaking it in hot water for a couple of minutes. Put it in a strainer and clean with water, then drain. Ingredients: 2 cups guso 1 large onion, chopped 2 pcs tomatoes, seeded and chopped thumb sized ginger, minced ¼ cup vinegar salt, sugar and black pepper to tasteĬooking Directions: 1. Preparation Time: 15 minutes Yield: 4- 5 servings It is guaranteed to make your meal extra special and unforgettable. Hope you try this recipe and discover the wonders and flavors of guso. The saltiness of the guso and the acidity of the vinegar cut through the oiliness and fattiness of the meat. This salad is best eaten as a side dish along with fried fish, lechon (roasted pig), grilled liempo (pork belly) or whatever main dish is on the table. A dressing made of vinegar and spices are then added. The following are then added – onions, tomatoes and ginger to complete this flavorful dish. What is there not to like about this dish? This salad is prepared by first blanching it for a few minutes. It is also fat-free, low in calories and easy to digest. The guso contains a high amount of vitamins and minerals, and a good source of protein. This recipe is not only refreshing and delicious but very healthy as well. There is also the red guso which is relatively bigger in size and grows faster than the green variety. It is commonly sold in markets or peddled along the streets. Its texture is smooth and looks like a leafless branch. It is bright green in color, and could be described as a type of gelatinous seaweed that tastes similar to Jell-o but a little on the crunchy side like cucumber. There are over 1,500 species of seaweed found in the country, and only 500 of them are edible. This recipe is called Seaweed Salad recipe with guso as its main ingredient. One of the popular seaweed is guso (eucheuma spinosum). Seaweed Salad Recipe (Guso Salad) Aside from fish and seafood, the Philippine waters is also abundant in seaweeds that are edible and part of our cuisine.
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