![]() ![]() 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. Drain the juice thoroughly from the fruit cocktail and pineapple tidbits. ![]() 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. 1 cup buko (young coconut), shredded (optional) Cooking Directions: 1. 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. Stir this mixture until it is well blended. Now add the seaweed and tomato to the mixing bowl. Stir again until all the ingredients are well blended. ![]() Serve this chilled or at room temperature. The salad has a real textural and mouth feel that is unlike most salads you have ever eaten. 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. 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. Sis and I went to the market the next day to buy lato and made a salad according to the neighbor’s instruction. 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). In a small pan boil 2 to 3 cups of water. In a bowl, combine calamansi juice or vinegar with some sugar and salt. Put seaweeds in a bowl then add tomatoes, onions, and mangoes. Here are two ways they enjoy fresh seaweed. Clean the guso of debris and trim spoiled parts and thick stems, rinse with running water, drain. Put the guso back in the strainer then pour hot water over it to soften. 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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