The seaweed salad now quite common in Metro Manila restaurants and known as lato. They're now cultivated in shore communities and exported raw or processed with a little salt. There are five seaweed species in the Philippines: Guso (Eucheuma), Lato (Caulerpa), Sargassum, Gelidiella and Gracilaria of which the first two are the most popular. This post features two versions of kilawin recipes with meat or fish replaced with ingredients from under the sea: seaweeds. Take kilawin for instance, a truly Filipino dish, simple and devoid of foreign incluences, even if similar to cerviche except the use of vinegar and not lemon. More than the usual tourist spots and "places to see," this blog advocates heritage conservation, environmental protection, and history awareness for Filipinos, foreigners, and ex-pats wishing to explore Paradise Philippines and Exotic Asia!įood trips are inextricably tied to travel where Tutubi tries to sample unique specialties and delicacies of all places he visits.
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