However, for this particular recipe, I asked my BIL how he did it just the way when we host our family reunion. There are various ways to make guso salad.
Guso seaweed salad how to#
How to Make Seaweed Salad or Ensaladang Guso This adds aroma and the vibrant color to this simple salad. Red Bell Pepper – just a very small amount of it. Pineapple chunks – the tropical pineapple flavor gives balance to the sweetness and tart taste of this salad. Sugar – this is to give contrast to the vinegar and salt. Ginger – this adds flavor and aroma to this salad. We sliced it in tiny pieces so that we can just eat it along with the other ingredients of this salad. Vinegar – we are using white cane vinegar for this recipe However, with this particular dish, we are using guso seaweed. Seaweed (blanched guso) – there are various kinds of seaweed that you can use with this salad. It looks like thin noodles with green and brown/ish color. Lukot as called by locals is not a seaweed but secretions of sea hare locally known as dunsol. Sea Hare secretions or lukot – this is one of my most favorites. We prefer to use the green one for the salad.Ĭaulerpa lentillifera or lato – this is one of the favorite edible seaweeds in the Philippines because of its soft and succulent texture. Its color vary from brown, green and some are red. Guso is a seaweed algae that you can see in Philippine wet markets. Here are the most common seaweeds that are commercially available in the markets:Įucheuma or guso – this is the kind we use for this salad. The Philippines is blessed with a bountiful seaweeds being a nation of various islands and surrounded by the sea. I was amazed that with the plentiful of foods we served, this salad was a click. Thankfully, my brother in-law who is a great cook made it for us. One of the foods we prepare for appetizer is this seaweed salad. The food we prepare must be varied for various preferences, dietary and health requirements of our relatives.
So we were the ones who prepared the food and my mom hired a cook to do the bulk cooking for us. My family usually hold family reunion in December. It is yummy and a great starter or side for dishes like lechon kawali, pork chops, and other meaty and fried foods. Seaweed Salad (Ensaladang Guso) is a delicious appetizer. Cystocarps and carpospores have not been observed in this species.Jump to Recipe Jump to Video Print Recipe Spermatophyte conceptacles range over 350-650 x 300-420 µm with a spermatial diameter of 14-29 µm. Tetrasporangia are zonate with tetraspores ranging from 13 to 36 µm in diameter. Rhizoids of the medulla are present but thylles are absent. The cell diameters are as follows: 2-5 µm outer cortexes, 30-196 µm inner cortex and 20-45 µm medulla.
Branches are brittle to cartilaginous in consistency, ranging from 7 to 9 cm in length, with whorled/spinous branchlets.
The thallus of Eucheuma ranges from 35 to 74 cm. It is assumed that eighteen to twenty species alone fall within the genus Eucheuma, represented by the groups Cottoniformia, Eucheuma, Gelatiformia, and Anaxiferae. They exhibit a triphasic life cycle, consisting of the gametophyte (n) (dioecious), carposporophyte (2n) and the sporophyte (2n).Įven though commercially significant, species of eucheuma are difficult to identify without the aid of close scientific examination, as different species may have very similar morphologies. They grow by means of an apical meristem consisting of a group of actively dividing cells at the tip of the branches. Agar seaweed scientifically known as Eucheuma spp. is seaweeds that are most common and fast growing species in the Philippines and are found from just below the low tide mark to the upper subtidal zone of the reef, growing usually on sandy-corally to rocky substrata where water movement is slow to moderate.
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