I followed all the instructions and ingredients of my BIL for this recipe except for the msg. You would want a result that is still fresh and crisp. Do not over-blanch or over-boil the seaweed/guso or it will turn out slimy.Mix well, transfer to a serving plate and serve. Add in onions, ginger, blanched seaweed, pineapple chunks and red bell pepper. Mix it well until granules are dissolved. In a mixing bowl, add in vinegar, salt and sugar. Just soak it in boiling water for 30 seconds, drain and set aside. To start, you need to blanch the seaweed or guso in boiling water.
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However, for this particular recipe, I asked my BIL how he did it just the way when we host our family reunion. There are various ways to make guso salad.
Lato guso seaweed how to#
How to Make Seaweed Salad or Ensaladang Guso This adds aroma and the vibrant color to this simple salad. Red Bell Pepper – just a very small amount of it. Pineapple chunks – the tropical pineapple flavor gives balance to the sweetness and tart taste of this salad. Sugar – this is to give contrast to the vinegar and salt. Ginger – this adds flavor and aroma to this salad. We sliced it in tiny pieces so that we can just eat it along with the other ingredients of this salad. Vinegar – we are using white cane vinegar for this recipe However, with this particular dish, we are using guso seaweed. Seaweed (blanched guso) – there are various kinds of seaweed that you can use with this salad. It looks like thin noodles with green and brown/ish color. Lukot as called by locals is not a seaweed but secretions of sea hare locally known as dunsol. Sea Hare secretions or lukot – this is one of my most favorites. We prefer to use the green one for the salad.Ĭaulerpa lentillifera or lato – this is one of the favorite edible seaweeds in the Philippines because of its soft and succulent texture. Its color vary from brown, green and some are red. Guso is a seaweed algae that you can see in Philippine wet markets. Here are the most common seaweeds that are commercially available in the markets:Įucheuma or guso – this is the kind we use for this salad. The Philippines is blessed with a bountiful seaweeds being a nation of various islands and surrounded by the sea. I was amazed that with the plentiful of foods we served, this salad was a click. Thankfully, my brother in-law who is a great cook made it for us. One of the foods we prepare for appetizer is this seaweed salad. The food we prepare must be varied for various preferences, dietary and health requirements of our relatives. So we were the ones who prepared the food and my mom hired a cook to do the bulk cooking for us. My family usually hold family reunion in December. It is yummy and a great starter or side for dishes like lechon kawali, pork chops, and other meaty and fried foods.
Seaweed Salad (Ensaladang Guso) is a delicious appetizer. Let’s continue to be informed of our nutritious foods based on natural sources, truly a Gift From Nature.Jump to Recipe Jump to Video Print Recipe They also have antibacterial and antifungal properties and can prevent high blood pressure and rheumatism.
Lato guso seaweed skin#
They are high in minerals and rich in vitamins A and C boosting collagen production for skin hydration and rejuvenation. It can be eaten fresh with or without sauce (sawsawan) made of coco vinegar (suka- tuba). In coastal communities, lato is favorite seafood with its soft, succulent texture. These species are now commercially farmed and planted in muddy mangrove ponds and lagoons, ready for harvest in two months’ time. These seaweeds resemble bunches of little grapes on a vertical ‘stem’, as well as strings of fish eggs (caviar) that’s why others call it Green Caviar with colors ranging from bright green to bluish and olive-green. The Lato is a member of the Family Ulvophyceae (green algae) that occur in the coastal regions of the Indo-Pacific including the Philippines growing on rocks and coral rubble. This year’s theme, “New Normal na Nutrition, Sama-samang Gawan ng Solusyon,” calls for more dynamic and creative actions in promoting nutrition, ensuring a fit and healthy lifestyle despite living with theCOVID19 pandemic.įor today’s Marine Monday, we feature the Sea Grape (Caulerpa lentillifera), a nutritious seafood salad locally called as “Lato”. Lato | National Museum Bohol is Nutrition Month by virtue of Presidential Decree 491.
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