![]() To check how this modest dish can be turned into a real specialty, Cebu Parklane International Hotel's Kan-anan Restaurant is open from 6 p.m. In a bowl, mix with all the other ingredients and toss.īesides the taste and simplicity in preparation, the seaweed "kinilaw" also offers a good dose of healthy dietary values like calcium, iron, iodine, fiber and protein. Blanch the gusô in boiling water, then draining.ģ. Clean the gusô, latô and lukot thoroughly in running water.Ģ. Executive chef Orlando "Chef Edoy" Santos is kind enough to share their special recipe:ġ. "LLG" stands for the latô, lukot and gusô trio. ![]() The three main seaweed salad ingredients have been neatly - and delectably, of course - combined by the culinary team of Cebu Parklane International Hotel into what is termed "LLG" in the hotel's Kan-anan restaurant menu. 47 pictures found pictures 1 to 20 are shown. Collected here are pictures of some of the types of food you can expect to find. Lukot is actually not seaweed, but excretions of the dongsul or sea hare. Most of the Boholanos still grow and eat their own food. Another common ingredient of the seaweed salad is the lukot, green noodle-like strands. Gusô, on the other hand, looks like a light green jellyish twig of seaweed Eucheum specie that has a real crunchy and softer texture after blanching it in boiling water. Latô is the tiny green grape-like edible Caulerpa seaweed which has a natural salty flavor that pops in the mouth when eaten. This "kinilaw" variety is a household favorite because of its simple preparation and the easy availability of seaweed ingredients, the most common being the latô and gusô. Sugar 7 g Fat 0.5 g Saturated - Polyunsaturated - Monounsaturated - Trans - Protein 3 g Sodium 505 mg Potassium - Cholesterol 0 mg Vitamin A 15 Vitamin C 32 Calcium 10 Iron 16 Percentages are based on a diet of 2000 calories a day. Family and friends usually enjoy this local dish as an appetizer or as simple "pulutan" during beach jamming sessions. Just like fish ceviche, sea vegetable salad - as it is sometimes called - is also prepared by mixing raw seaweed in a vinegar-based dressing, together with the usual "kinilaw" ingredients - chunks of ginger, red onions and chili peppers. Salad or "kinilaw," a local term for "eaten raw and fresh," is a favorite way of enjoying seaweed. ![]() The deep seascape is also home to a large concentration of edible saltwater plants and seaweeds, which the fisherfolk have come to utilize as a good source of livelihood and well… comfort food. This is particularly so in the northern towns of the province whose shorelines rest along the stretch of the Philippines' major fishing ground, the Tañon Strait. CEBU, Philippines - In the coastal areas around Cebu, colorful bancas with buckets teeming with early morning catch is a common sight.
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