A great idea for a hot day! Also if you find the ginger to be too over powering for the dish, simply omit it. You can put the liquid mixture in the refrigerator to chill each time you set it aside to marinate if you would like to serve this cold. Serve this chilled or at room temperature. In a small pan boil 2 to 3 cups of water. Usually, a seaweed salad is just mixed with vinegar and tomato, but what makes Tawi-Tawis Guso different is that it is blanched with soy sauce and then. Stir again until all the ingredients are well blended. Clean the guso of debris and trim spoiled parts and thick stems, rinse with running water, drain. Now add the seaweed and tomato to the mixing bowl.
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Stir this mixture until it is well blended. Add the moss to three cups of milk in the top of a double boiler and cook over boiling water for twenty-five minutes. Prepare seaweed before eating or cooking by soaking it. Spread your seaweed on newspaper and leave it in the sun or a warm room for about a week or dry it for a few hours in a warm oven. Try it out! Enjoy this recipe from all of us at Filipino Chow.ġ small knob of ginger, peeled and mincedĬombine the vinegar, ginger, onion, salt, pepper and sugar in a mixing bowl. If you have collected your own seaweed, you will probably want to dry some for storage. Also note that the pineapple in the picture is not essential to the recipe but I find it to be a good flavor combination. Although guso is quite common in the Philippines, this ingredient can be a tricky to find, depending on where you live. fresh lato (seaweed) available at Munoz Market, ready for simple seaweed salad recipe (old lato picture taken with Canon Ixus 30) Kinilaw na Guso, first encountered by Tutubi in Leyte, is actually agar-agar (scientific name: Eucheuma denticulatam) the source of carageenan used in food processing and other products such as toothpaste. This recipe uses guso, which is the edible form of seaweed, as its main ingredient.
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