![]() Just clean it and really wash it with cold water. If it’s anything like seaweed or lato, I think I’d like it. Add pork and cook, stirring occasionally until color turns light brown. Saute garlic then add onion and cook until translucent. Soak in cold water with salt for 20 minutes then squeeze to release bitter sap. I’d never heard of nor seen sea hare/donsol before I’d like to try lukot. Ensaladang Guso (Seaweed Salad) Cut in half and slice thinly. The seaweed salad now quite common in Metro Manila restaurants and known as lato. They're now cultivated in shore communities and exported raw or processed with a little salt. I was just thinking of lukot this morning. There are five seaweed species in the Philippines: Guso (Eucheuma), Lato (Caulerpa), Sargassum, Gelidiella and Gracilaria of which the first two are the most popular. Just don’t blanch the lato or it will be saggy. I love guso and lato much more though :) Epi says: Apat 11:34 am. You can also add the same ingredients just like with the guso. The texture of lato is just like an 8th size of a grape and with like water inside, when you bite it, its crunchy and its like a bag of water that burst. It goes well with the shredded radish and some carrots too. I ate it with the wasabi and the kikkoman sauce. Every time I ordered sashimi here in the Japanese place they always had lato on the side. It’s commonly used in the Japanese restaurant here for relish with the raw fish they serve like sushi and sashimi. Just without the fish.Īnother kind of seaweed is the Lato. Its just like how you make the kinilaw or ceviche. Mix all the ingredients together and serve. Do it twice and washit with water and give it a squeeze again to let the water out. ![]() On a separate bowl, we slice the radish so thinly, then put about 2 tbsp of rock salt in it and kind of squeeze in the process to let out the bitter juice in it. For us we had some other thing to do first with the radish. Some people will add the radish directly. You can also add some other veggies to it like cucumber, radish and shredded carrots. Add about a cup of vinegar, salt & pepper. Just soak it in boiling water for 30 seconds, drain and set aside. On a separate bowl cut some onions, bell pepper, lemon or calamansi. To start, you need to blanch the seaweed or guso in boiling water. sa wakas nakakaon na jud ko ug guso sa tatlong taon hindi nakauwi ng. Blanch it or boil water and put the guso on a strainer/colander and just pour the boiled water over it for just few minutes and wash it right away with water to cool it so that it would not be overcooked. Elsie Gantiaoeasy to prepare and delicious guso (seaweed) salad gusosalad favorite. The looks its like young branches of the tree without the leaves and colored green. Here in our household we mostly make the Guso (not sure what the English word for it) kind of seaweed. plant growing in the sea, especially marine algae. ![]() Yesterday for our lunch we made some seaweed salad.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |