![]() ![]() Lato and guso are pretty light, so they are usually enjoyed as an appetizer or side dish. 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. From this seaweed is extracted carrageenan, a valuable sustance used in products that need. It is so called because of its many important uses in various industries. These are all harmoniously united by the sourness of vinegar, and there you have it – delicious dish with depth and flavor! Eucheuma, a red alga, endemic to Philippine marine waters, is the twentieth-centure wonder plant. alga, algae, primitive chlorophyll-containing mainly aquatic. ![]() The distinct saltiness of the seaweeds, along with its unique constitution, is combined with the slight sweetness of tomatoes, the tang of onions, the kick and earthiness of garlic, and the spice of chilis to create a wonderfully exciting palette of flavors. seaweed, plant growing in the sea, especially marine algae. Join for free Daily Goals How does this food fit into your daily goals Calorie Goal 1905 Cal. Eaten raw, they are watery and mildly salty and people often refer to them as “tasting like the ocean”. Track macros, calories, and more with MyFitnessPal. The signature popping of lato is many people’s favorite, same with the characteristic crunchiness of guso. Blanch it or boil water and put the guso on a strainer/colander and just pour the boiled water over it for just few minutes and wash it right away with water. The looks its like young branches of the tree without the leaves and colored green. Kappaphycus, a red seaweed locally known as ‘guso’ or ‘tambalang,’ constitutes eighty percent of the Philippines’ seaweed export (BAS 2015). ![]() Their pleasant textures also undoubtedly add to why they’re both so famous among Cebuanos. Here in our household we mostly make the Guso (not sure what the English word for it) kind of seaweed. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |