12/30/2023 0 Comments Guso lato seaweedThis recipe uses guso, which is the edible form of seaweed, as its main ingredient. Although guso is quite common in the Philippines, this ingredient can be a tricky to find, depending on where you live. Try it out! Enjoy this recipe from all of us at Filipino Chow.ġ small knob of ginger, peeled and mincedĬombine the vinegar, ginger, onion, salt, pepper and sugar in a mixing bowl.Īlso note that the pineapple in the picture is not essential to the recipe but I find it to be a good flavor combination. It's not a seaweed but it's not obtained by killing an. Stir this mixture until it is well blended. Seaweed species like guso and lato were the usual, but sometimes even lukot would be on the menu. Guso is soaked in vinegar and mixed with ginger, red bell pepper and tomato with some onion, its served cold. Guso itself is a seaweed and bright green in color. Now add the seaweed and tomato to the mixing bowl. Guso is a popular side dish found in the Philippines both in homes and in public cafes at night. The main objective of the research was to reach the biodegradable plastics industry as alternatives to non-biodegradable plastics (Naesa et al., 2019). Stir again until all the ingredients are well blended. Guso is a seaweed alga that belongs to the red algae family (Rhodophyta), where agar is obtained and used for bioplastic processing. Serve this chilled or at room temperature. You can put the liquid mixture in the refrigerator to chill each time you set it aside to marinate if you would like to serve this cold. A great idea for a hot day! Also if you find the ginger to be too over powering for the dish, simply omit it.Flight chronicles of the backpacker Tutubi, with travelogues, pictures/photos/videos, travel guides, independent and honest reviews, affordable, recommended resorts and hotels (including inns, guesthouses, pension houses, lodges, hostels, condotels, bed and breakfast and other cheap accommodations), commuting guides, routes (sometimes street maps and GPS coordinates/waypoints) and driving directions to answer "how to get there" questions, information and tips on tourism, budget travel and living in Philippines, Exotic Asia and beyond!īackpacking, independent travel, and flashpacking are cheaper than the "cheapest package tours" and promotional offers around but you can also use travel information for family vacations, even romantic honeymoon destinations. i dont like Guso (its a seaweed that looks like green stems). More than the usual tourist spots and "places to see," this blog advocates heritage conservation, environmental protection, and history awareness for Filipinos, foreigners, and ex-pats wishing to explore Paradise Philippines and Exotic Asia!įood trips are inextricably tied to travel where Tutubi tries to sample unique specialties and delicacies of all places he visits. i love lato thats the only seaweed that i eat. Take kilawin for instance, a truly Filipino dish, simple and devoid of foreign incluences, even if similar to cerviche except the use of vinegar and not lemon. This post features two versions of kilawin recipes with meat or fish replaced with ingredients from under the sea: seaweeds. 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. Gus, on the other hand, looks like a light green jellyish twig of seaweed Eucheum specie that has a real crunchy and softer texture after blanching it in boiling water. They're now cultivated in shore communities and exported raw or processed with a little salt. It's just unusual that Tutubi was able to sample lato on his second trip to Cebu (yeah, that whirlwind backpacking tour that took him around Cebu, Bohol, CDO, Camiguin and Bukidnon in 9 days of 2003) The seaweed salad now quite common in Metro Manila restaurants and known as lato. It was these tiny green grapes and I haven’t seen it served at our house –ever worth of lato and paired it with Fried Tilapia.Lato resembles small green grapes, translucent with smooth texture and bursts with mild salty flavor once eaten then glides down your mouth. The neighbor’s daughter was my playmate and one day, after playing through lunch, I caught a glimpse of what her sister was putting on the dining table. Kappaphycus, a red seaweed locally known as ‘guso’ or ‘tambalang,’ constitutes eighty percent of the Philippines’ seaweed export (BAS 2015). My first encounter with Lato was many years ago, during lunch………… at the neighbors, hee. They are a favorite specially if the meal includes fried fish.It pairs terrific with fried fish, which gets me into thinking.they maybe great with fried porkchops too! Lato are seaweeds that looks like teeny-weeny grapes.
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