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Thursday, July 2, 2015

7-1-2015 Food of the Day: Guso

Eucheuma or Guso prepared Ceviche-style with coconut vinegar, tomatoes, onions, ginger, and chili.
One of the most popular seaweeds that are part of the Cebuano diet is guso or Eucheuma.  The most common preparation for guso is kinilaw-style.  To make kinilaw na guso or enchiladang guso, the seaweed is first blanched for a few seconds in boiling water.  Vinegar, tomato, ginger, onion, and chili is then added to the guso. I always love guso since I was a little boy.  I spent a majority of my childhood at the coastal town of Jagna in Bohol and guso has always been my favorite.  I prefer it over lato, another type of seaweed.  I like guso because of its texture.  I can have an enjoyable lunch with just a cup of guso as viand.

How about you, do you have a favorite seaweed?