Ensaladang Guso, Kinilaw na Guso. Guso is one of the more popular Pinoy edible seaweeds, the other two are Lato and Pokpoklo. Guso is usually comes in bright green but there are other variety of lesser green to greenish brown or red. It looks like small leafless branch, it is gelatinous but I would say it is crunchy and stiff.
Ensaladang Guso, Kinilaw na Guso is usually served with grilled or fried fish or meat.
To make my Ensaladang Guso, Kinilaw na Guso, after washing and rinsing the Guso seaweed is blanched in a boiling water for two to three minutes. At his time the color will change to olive green.;
Then a vinegar dressing made up of with strips of ginger, chopped tomatoes, red onions, salt and native vinegar, tuba or cane vinegar is added
Here is how I made my Ensaladang Guso, Kinilaw na Guso.;
1 bowl guso
1 large onion, peeled, chopped
2 pcs tomatoes, chopped
2 thumb sized ginger, skinned, cut into strips
1/4 cup tuba or cane vinegar
1 tsp. salt
Clean the guso of debris and trim spoiled parts and thick stems, rinse with running water, drain. In a small pan boil 2 to 3 cups of water. Turn off the heat and place the guso in the boiling water. Let the guso blanch for 2 to 3 minutes. When done drain the hot water and rinse the blanched guso with running cold water. Drain and place in a big bowl. Add in the vinegar, onion, tomato, ginger and salt. Toss until the ingredients are evenly mixed. Place in the refrigerator to chill, until ready to serve.