Pour honey-vinegar mixture over the guso, and toss for a bit.If you want to make it a bit sourer or sweeter, adjust accordingly, and taste a bit to make sure you like it. Combine your vinegar and your honey in a small bowl, and mix well.Note: If you notice the seaweed shrinking, go slowly with the hot water.Make sure to get all the branches washed this way. Once it's worked itself up to a vigorous boil, blanch the guso with the water. If you want your seaweed with a nice spicy bite, that's fine. Guso is usually seasoned with a mix of vinegar, chopped red onion, and some green peppers. (Except maybe for the blanching bit, but you wouldn't call that cooking per se, would you?) Now, I'm not entirely sure if I should even but calling this entry "Cook It!", because, well, there's practically no cooking involved. (Remember, say it with a glottal stop on the last syllable.) If you find yourself in a local wet market, just ask for Guso. It's also commercially known as cottonii seaweed. Carragean is used to help keep things viscous, moist, and gel-like, and can be found in a lot of things - fire extinguishers, lipstick, shampoos, bread dough, beer, and ham, to name just a few. Scientists will know it as Kappaphycus alvarazii, a very good source of carragean. This type of seaweed is known by a number of names. The fact that you sometimes raise eyebrows in young and old alike is a big plus in my book. You're quite easy to prepare, quite nutritious, and are one usually interesting addition to the menu. Your variety, crunchy freshness, and strong sea smell warm the cockles of my heart. I didn’t have dried fish with my lunch and seaweed yesterday but I bet it would have made a perfect match.Ah, seaweed. 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. 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. 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). Here are two ways they enjoy fresh seaweed. Suffice it to say they enjoy seafood, whether fresh and writhing, dried and salty or in salad form. 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.
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