I’ve tried several – seaweeds, that is. We have Bala-iba also known as Eve’s hair, Ar-arosep or simply called lato, Balbalulang, which I think has no Tagalog or English equivalent but this is the firs time that I tried Guso, another seaweed that is common here in our country. Seaweeds are actually marine algae, salt-water dwelling plants that are edible. Some are eaten fresh but most are blanched before other ingredients are added. And seaweed salads are side-dishes served with fried or broiled fish. According to livestrong .com, “Seaweed is high in vitamins and minerals including calcium, magnesium, iron, vitamins A, B and C, fiber and alpha lipoic acid. Seaweed is a good source of incomplete protein, containing only some of the essential amino acids. Combining seaweed in a salad with another protein, such as fish or eggs, will provide your body with a complete source of protein essential to your daily diet.”
You only need to wash it with water then blanch it for about 3 minutes. Add in diced red onions, fresh tomatoes, ginger and a sprinkling of white pepper. I thought of how they make gelatin out of seaweeds like this while enjoying its nutty, gelatinous flavor.
And here’s how it looks fresh from the wet market.