![]() And for additional info, this is mostly in demand in the domestic and export markets, which can be be farmed easily along the coastal areas of the country and it took more than 50 years for the Filipinos to unlock the hidden wonders of the seaweed thus it now plays a major role in the commercial world as being turned into carrageenan. Guso is found in most night food markets, not really something you’ll see at corner stalls though. This is best served with dried fish, rice and eaten with your hands. Finally, it’s best to roll the concha dough balls on an unfloured work surface: The dough should remain smooth and supple, and any additional flour that’s added could dry out the conchas. It has a textural and mouth feel that is unlike most salads you have eaten before. It tastes mainly of the dressing but the crunchy texture is really nice, similar to cucumber. A very gelatinous, substantial seaweed and some prefer to blanch it for a few seconds before soaking it in vinegar and mixed with ginger, red bell pepper and tomato with some onion, its served cold. Use them in commercial designs under lifetime, perpetual & worldwide rights. 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.Guso (scientifically Eucheuma) is a type of seaweed very common in the Philippines especially in the Visayas region where it is most abundant. ![]() ![]() 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. 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! Though the dish is made from highly nutritious wakame seaweed, the versions you see in restaurants are likely to. Dice the apple tarts and mix them in the above dressing. Take a big bowl, mix sugar, soy sauce, sesame oil, rice vinegar, ginger and garlic in it. Once it is soft, squeeze out the excess water and chop it in strips. How it’s eaten: Prepared as above and as a side dish. Seaweed salad is a popular dish found in many Japanese and Korean restaurants. Take the dried seaweed and soak it in warm water for 5 to 10 minutes. How it’s prepared: Hydrated then simmered in soy sauce, mirin and sugar with carrots, aburaage (deep fried tofu strips), soy beans, konyaku strips, lotus root etc. Many pregnant women, even those who show no symptoms of an obvious deficiency, get less than this amount. Type of Japanese seaweed: Hijiki How it’s sold: Dried. As people from these countries have migrated around the world, this custom has moved with them, so that today there are many more countries where the consumption of seaweed is not unusual. Lato are seaweeds that looks like teeny-weeny grapes. This hijiki seaweed salad is a typical side dish /via Getty Images.
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