My family usually hold family reunion in December. The other year, our family hosted it.
So we were the ones who prepared the food and my mom hired a cook to do the bulk cooking for us.
The food we prepare must be varied for various preferences, dietary and health requirements of our relatives. One of the foods we prepare for appetizer is this seaweed salad.
Thankfully, my brother in-law who is a great cook made it for us. I was amazed that with the plentiful of foods we served, this salad was a click. It is all consumed. It is truly delicious.
Common Seaweeds in the Philippines
The Philippines is blessed with a bountiful seaweeds being a nation of various islands and surrounded by the sea. Here are the most common seaweeds that are commercially available in the markets:
Eucheuma or guso – this is the kind we use for this salad. Guso is a seaweed algae that you can see in Philippine wet markets. Its color vary from brown, green and some are red. We prefer to use the green one for the salad.
Caulerpa lentillifera or lato – this is one of the favorite edible seaweeds in the Philippines because of its soft and succulent texture.
Sea Hare secretions or lukot – this is one of my most favorites. Lukot as called by locals is not a seaweed but secretions of sea hare locally known as dunsol. It looks like thin noodles with green and brown/ish color.
Seaweed (blanched guso) – there are various kinds of seaweed that you can use with this salad. However, with this particular dish, we are using guso seaweed.
Vinegar – we are using white cane vinegar for this recipe
Onions – I personally love onions. We sliced it in tiny pieces so that we can just eat it along with the other ingredients of this salad.
Ginger – this adds flavor and aroma to this salad. Diced it in small pieces.
Salt – for seasoning
Sugar – this is to give contrast to the vinegar and salt. It adds tasty flavor to this dish.
Pineapple chunks – the tropical pineapple flavor gives balance to the sweetness and tart taste of this salad.
Red Bell Pepper – just a very small amount of it. This adds aroma and the vibrant color to this simple salad.
How to Make Seaweed Salad or Ensaladang Guso
There are various ways to make guso salad. However, for this particular recipe, I asked my BIL how he did it just the way when we host our family reunion.
To start, you need to blanch the seaweed or guso in boiling water. Just soak it in boiling water for 30 seconds, drain and set aside.
In a mixing bowl, add in vinegar, salt and sugar. Mix it well until granules are dissolved. Add in onions, ginger, blanched seaweed, pineapple chunks and red bell pepper. Mix well, transfer to a serving plate and serve.
Tips in Making Seaweed Salad
- Do not over-blanch or over-boil the seaweed/guso or it will turn out slimy. You would want a result that is still fresh and crisp.
- You may add msg if preferred. I followed all the instructions and ingredients of my BIL for this recipe except for the msg. I did not add msg to my recipe for the flavors and taste is enough for me.
- You may add chilli powder or hot chilli peppers if you want it spicy.
Seaweed Salad (Ensaladang Guso)
- Mixing Bowl
- 2 cups Seaweed or Guso blanched
- 3 tbsp Vinegar
- 1 pc Onion medium-sized, chopped in small pieces
- 1 thumb Ginger diced in small pieces
- 1 tsp Rock Salt
- 1 tbsp Brown Sugar
- 1/4 cup Pineapple chunks drained
- 1 tsp Red Bell Pepper sliced in small pieces
- Blanch the seaweed/guso in boiling water for 30 seconds, drain and set aside.
- In a mixing bowl, add in vinegar, salt and sugar. Mix it well until granules are dissolved.
- Add in onions, ginger, blanched seaweed, pineapple chunks and red bell pepper. Mix well, transfer to a serving plate and serve. Enjoy!
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