Guso seaweed1/9/2024 Thereafter, a brief overview of in vivo studies that determine the effects of a seaweed supplemented diet on growth and product quality of pigs, cows, sheep, poultry, and fish is outlined. The chapter initially outlines the global feed market size and explains the importance of seaweed and its nutritional value according to animal nutrition requirements. This chapter addresses the worth of seaweed as a sustainable feed ingredient in diets of farm and aquatic animals. You may add chilli powder or hot chilli peppers if you want it spicy.Utilization of seaweed as a feed supplement for animals is not a new phenomenon in fact, it has been utilized by farmers as a valuable feed source for livestock and aquaculture for ages.I did not add msg to my recipe for the flavors and taste is enough for me. I followed all the instructions and ingredients of my BIL for this recipe except for the msg. You would want a result that is still fresh and crisp. Do not over-blanch or over-boil the seaweed/guso or it will turn out slimy. Mix well, transfer to a serving plate and serve. Add in onions, ginger, blanched seaweed, pineapple chunks and red bell pepper. Mix it well until granules are dissolved. In a mixing bowl, add in vinegar, salt and sugar. Just soak it in boiling water for 30 seconds, drain and set aside. To start, you need to blanch the seaweed or guso in boiling water. 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. 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. Jump to Recipe Jump to Video Print Recipe
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