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. Edible fungi are not included in this list. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. 'Vegetable' can be used in several senses, including culinary, botanical and legal. Blanch the gusô in boiling water, then draining.ģ. This is a list of plants that have a culinary role as vegetables. 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. Lukot is actually not seaweed, but excretions of the dongsul or sea hare. 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. 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. Gently whisk in the olive oil until the dressing is combined.Īdd your shredded kale and gently massage leaves until evenly coated and leaves are softened.CEBU, Philippines - In the coastal areas around Cebu, colorful bancas with buckets teeming with early morning catch is a common sight. Next add the lemon juice, making sure you catch any seeds. Next, start your dressing by putting anchovy paste and grating garlic into a large bowl. I like to shred it into very thin pieces. Start your Kale Caesar Salad by cleaning and cutting your kale. Dijon mustard: A tad bit tangier and spicier than regular mustard, it adds great flavor to the dressing.Garlic: I add garlic to almost everything, as it adds strong, delicious flavor and aromatics.Anchovy paste: Pungent and salty, a little goes a long way in adding a great savory flavor to sauces and more, without making things taste fishy.Olive oil: A heart healthy oil that helps to dress the salad and soften the kale leaves.Parmesan cheese: Nutty and earthy, it’s a hard cheese that goes well on salads and pastas.Lemon juice: Adds bright, acidic flavor to the dressing that balances out the nutty and salty flavors.Kale: A hearty leafy green with a lot of crunch, it has a strong earthy taste and is great raw or cooked.While there are many ways you can dress a salad, my family is a huge fan of my shredded Kale Caesar Salad. If you don’t think you like kale or that your family wouldn’t eat it, I’m here to let you in on a little secret: kale needs to be massaged first! As you rub-down the kale leaves with a little olive oil, the leaves darken and shrink up making it soft and quite delicious to eat. In this Kale Caesar Salad, kale is massaged until tender in a bright and flavorful dressing made with lemon juice, olive oil, garlic, and Parmesan cheese.
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