Just clean it and really wash it with cold water. Just don’t blanch the lato or it will be saggy. 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. On a separate bowl cut some onions, bell pepper, lemon or calamansi. 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. 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. 6.Yesterday for our lunch we made some seaweed salad. 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. Kinilaw na guso seaweed salad at Ocho Bar and Grill in Tacloban City (Olympus Stylus 850SW) Appearing like tree branches, guso, also has.
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. Ingredients: 150 grams gus (seaweed) 150 grams lat 100 grams lukot 1 cup vinegar 1 teaspoon salt 2 small onion sliced 3 pieces tomatoes Sliced 1 thumb.
There is also the red guso which is relatively bigger in size and grows faster than the green variety. Halamang dagat Anong Halaman Ang Pwede Mabuhay Sa Aquarium Pinoy Aquarium Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use of edible seaweed as its main ingredient. 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.
0 kommentar(er)
