I used sugar so that it will have a sweet and sour taste.įinally, my side dish is now ready and I hope you are going to like and try this at home. Now, mix the guso and all the other ingredients then add vinegar, salt and sugar. Blanch vegetables, using a large metal strainer place vegetables in the strainer in batches and vegetable type. Mix 1 tablespoon of vinaigrette with quinoa and 1/2 cup of Fermented Seaweed Salad. When it boils, put in the guso the wait for few minutesĪfter the guso, drain the guso using a strainer then place it in a bowl. Method: Fill a big pot with water, about halfway. Add 2 tablespoons of olive oil, juice from one lemon and salt to taste. Ingredients: 2 cups guso seaweeds (lato) ½ cup shrimps, blanched then peeled 1 thumb-size ginger, chopped 2 small onions sliced 2 medium size tomatoes seeded then julienned 3 tbs. In a pot, put enough amount of water then wait until it boils.
#GUSO SALAD RECIPE HOW TO#
I think most of us already know what Eucheuma or guso here in the Philippines.įor those who do not know how to prepare this side dish, now is the time to try this. Well anyway, I will not let you think about it for too long. In a large mixing bowl, combine together. Submerge in cold water in ice, then drain thoroughly.
Blanch it by soaking it in hot water for a couple of minutes. Seawater temperature should be between 27° and 30☌. Put it in a strainer and clean with water, then drain. Seaweeds are farmed by selecting an area in which the desired species are endemic and with a water depth of about half a meter at low tide and at least two meters at high tide, so that seaweeds will not be overexposed to sunlight and air during low tide and will be exposed to enough sunlight penetration during high tide. But you can eat natural kelp in many different. Guso is one of the major products of the waters in the area of Barobo in the area of Surigao del Sur. Food manufacturers use sodium alginate as a thickener in many foods, including ice cream and salad dressing. Guso is a Bisaya term for a particular type of local seaweed, one of about 500 edible species found in the Philippines, where native seaweeds are commonly consumed.
In a small pan boil 2 to 3 cups of water. This is found in the sea because this is a seaweed. Clean the guso of debris and trim spoiled parts and thick stems, rinse with running water, drain. When you are done, mixed all the ingredients to the seaweeds. I'm here to make and share to you one of the most popular side dishes. Then you need to slice all the other ingredients depending on your preference.
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