Pinoy Seaweed Salad

“My soul is full of longing for the secret of the sea,

and the heart of the great ocean sends a thrilling pulse through me.” 

~ Henry Wadsworth Longfellow

This salad is made of seaweeds commonly found in the Philippines - "lato" and "guso". I like the combination of the two, lato or sea grapes give a mouth-popping sensation while the guso or eucheuma gives the salad a good crunch. Mangoes make the salad more enjoyable to eat, fresh and sweet. The addition of calamansi in the dressing removes the "lansa" of the seaweeds. And the shallot gives a nice spice on the salad. I will definitely try this again. Honestly, I can taste the sea through this wonderful healthy salad.

The "lato" in the picture are the bigger variety of lato.

INGREDIENTS:

150 grams lato or sea grapes 

150 grams guso or eucheuma

1 medium size ripe mango, diced

1 medium size nearly ripe mango (manibalang), diced

2 tomatoes, seeded and diced

1 shallot, thinly sliced

2 Tbsp white vinegar

3 calamansi, squeezed and seeds removed

1/2 to 1 Tbsp sugar

salt or fish sauce (I used salt)

pepper

PROCEDURE:

1. Wash thoroughly the seaweeds (lato and guso). Soaked it first in a bowl for a couple of minutes. Put it in a colander and rinse it with running water.

2. Transfer the guso in another bowl. Pour boiling water over it. Let it soak for 2 minutes then take it out.

3. To make the dressing, combine vinegar, calamansi juice, sugar, salt and pepper. Stir until sugar and salt dissolved.

4. Put the seaweeds in a bowl, add the mangoes, tomatoes, and shallots. 

5. Pour the dressing and gently mix it.

6. Serve it with fried or grilled fish, pork, or chicken. 

QUICK TIP:

1. Put the dressing before serving. The seaweeds will wilt when you soak it with acidic dressing for too long.

2. Put a little salt or fish sauce in your dressing since the seaweeds are already salty. 

3. You may also try using shrimp paste (alamang) or anchovy sauce (bagoong) as your dressing.

4. Add chopped chilies or chili flakes for an added kick. 

Happy day always,

Rhea

Buko Pandan (Young coconut with Pandan Jelly)

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Buko Pandan is a Filipino classic. This contains buko (young coconut) shreds and pandan gulaman and mixed with sweetened cream. Some used bottled pandan extract or pandan flavored jelly but for me, nothing beats homemade fresh pandan extract. Yes, it's time consuming, but I'll guarantee you, it's really... really... worth it! So fresh, fragrant, and green!

INGREDIENTS:
2-3 pieces buko or young coconut, shredded
1 cup all purpose cream
1 small can condensed milk
pandan jelly/gulaman*, cubed


*Pandan Jelly/Gulaman:
2 cups pandan water (click this link for the step by step procedure of pandan water)
2 cups coconut water or plain water (or combination)
1/2 cup white sugar
1 sachet Mr. Gulaman, unflavored/white or green, dissolved in 1 cup water (gulaman-water mixture)

PROCEDURE:

Pandan Jelly/Gulaman:

1. Put the pandan water, coconut water and/or plain water in a pot. Add sugar. Let it boil. Add the "gulaman-water" mixture in the pot. Stir until the gulaman dissolved completely. Turn off the heat. Put in a container. Let it cool and cut into cubes.

Buko Pandan:
1. Mix together the shredded buko, pandan jelly/gulaman, cream, and condensed milk.
2. Chill for a couple of hours.
3. Serve. Share and enjoy!

QUICK NOTES:
1. If you're using other jelly brand, check the package instructions and adjust the amount of water/coconut water you'll be using for your jelly/gulaman.
2. If fresh pandan/screwpine is not available, just use bottled pandan flavoring/extract, about 5 drops.
2. You may add tapioca pearls or sago, nata de coco, and/or kaong to your salad.
3. If you want to make buko salad, just add fruit cocktail. Add more cream and condensed milk.
4. You may also freeze this but keep in mind that the jelly or gulaman may change its texture. Personally, I like it frozen. 


Serving: 4-5 person
 
Happy day always,

Rhea