Happy Grandparents’ Day to all proud grandparents like I am. I think this is the second time I posted a picture of my grandson here. I love seaweeds and I buy them once in a He Is A Big Boy Now Sharing this photo I took yesterday, we locally call it Lato salad, a appetizer. I am always updated with my main blog though, a link of which is attached here. Gosh, I can’t believe it’s been almost a year now since I posted something here. Allow me first to thank you all for your prayers and words of comfort. Thank you for reading 🙂 You might wonder how are family has been since my brother was diagnosed with rectal cancer which has metastasised in his liver. I am reblogging this here for all its worth. I was hoping I could Morning Prayer A Leap Of Faith Early this morning while I was watering the plants, I looked up at our jackfruit trees and saw this. I can’t believe I haven’t touched and visited this blog like forever (an exaggeration of course) but I was so focused on updating my main blog so I forgot about this. One of the vendors in our subdivision is selling them. There are several designs actually and all with Biblical passages. I am reblogging this here from my main blog Dreams and Escapes.
#GUSO LATO SEAWEED UPDATE#
I hope I could update this site again without the difficulty of logging in. Gosh, why do I find it so hard to acces this site. I could not even see the tags and categories….whew! I Am Backįinally able to access this again after so long. It is always touch and go so I stay with my main blog Dreams and Escapes which you can access here. 1x 2x 3x Seaweed Salad Ingredients 1 Cup Lato (seaweed) 2 cups guso seaweed 1 Cup Cherry tomatoes halved or cubed native tomatoes 1 large red onion chopped 1 Cup mango chopped 2 tablespoons Calamansi Juice sugar to taste Salt to taste Instructions Put seaweeds in a strainer and wash under running water. 6.It took me so long to access this blog, I wonder what happened really. 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. & Lato/Sea grapes/Ararosep (dehydrated) please send a message if you are interested. 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. Combine the vinegar, calamansi juice, fish sauce, and pepper. Make the dressing in a small mixing bowl. Set aside and chill in fridge for 10-20 minutes. In a large mixing bowl, combine the seaweeds, onion, tomatoes, green mangoes and green onion. There is also the red guso which is relatively bigger in size and grows faster than the green variety. Clean the seaweeds under running water to remove any sand and dirt. 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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