![]() I didn’t have dried fish with my lunch and seaweed yesterday but I bet it would have made a perfect match. I would have to agree with the purists as pouring the vinaigrette directly on the lato results in a gooey mess and a lack of pop when you bite into the seaweed. You can also apply the dressing used for the guso above to the lato but purists like to savour the lato with just a quick dip in good vinegar (and possibly some salt). They seem particularly good if they are rinsed in salty water and popped into the fridge for half an hour so that they are cold when served. We check out food choices, cook, and give in t. We are not professional cooks but we love food. Lato are bright green in color and have almost grape like formations attached to a thick stem… and when you bite into the lato they pop in your mouth and release a salty liquid truly reminiscent of the ocean. We are siblings who want to do versions of the foods we crave. To many, this is comfort food from the sea.Ī simpler salad or seaweed side dish of sorts is super fresh lato served au naturel with a good coconut vinegar and salt, the way they do it on the islands of Cebu and Palawan. The salad has a real textural and mouth feel that is unlike most salads you have ever eaten. Frankly, kinilaw seems to be a misnomer as the seaweed is blanched, but who am I to argue? Best served with fried fish and eaten with your hands. Notice the more olivey color of the blanched seaweed compared to the uncooked seaweed below. The reddish flavorful vinegar is the key difference between a good kinilaw and a GREAT kinilaw na guso. Guso is a gelatinous, substantial seaweed, and our cook likes to blanch it for a few seconds before adding a vinegar dressing with large chunks of ginger, chopped tomatoes, red onions, salt and ideally, coconut or tuba vinegar. First up, kinilaw na guso a la Toledo (seaweed ceviche). Sagaksak Sagaksak Ingredients:2 cups white cornmeal2 cups yellow camote, cubed3 cups water½ teaspo. 1 can condensed milk or 1 bottle royal tru orange. Here are two ways they enjoy fresh seaweed. LAMAW (BUKO SALAD) INGREDIENTS: 6 pcs butong/buko or young coconut. Pieces can be cut into smaller flakes if desired. TRADITIONALLY USED in Japan as an ingredient in miso soup, seaweed salad and pickled vegetables. Perfect for adding a taste of the sea to ramen. ![]() Turn off the heat and place the guso in the boiling water. Sprinkle directly onto miso soup or dashi broth, or lightly soak, drain and squeeze to add as a topper to salads and other dishes. In a small pan boil 2 to 3 cups of water. Suffice it to say they enjoy seafood, whether fresh and writhing, dried and salty or in salad form. salt Method: Clean the guso of debris and trim spoiled parts and thick stems, rinse with running water, drain. ![]() Others call the island of Culion, near Coron, Palawan home. ![]() Some of our crew at home hail from the small seaside town of Toledo, Cebu. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |