But at the last minute, I decided to chop up some homemade pickled ginger that we had in the fridge and added it to one bowl of kinilaw (we made several bowls worth). We happened to have dayaps on hand so that was squeezed into the mixture. I proceeded with the original recipe as described in the link above, but played with the consistency of the sauce until it was a little thicker than usual, but the coconut did not overwhelm the vinegar or the other ingredients. We also made a second pressing of coconut milk to modulate the overall sauce. I purchased all the other ingredients we would need including beautiful native tomatoes, chilies, etc.īack at home, we made coconut cream with less vinegar than usual, resulting in a REALLY thick and rich cream. The vendor made quick work of filleting the fish, and two minutes later, I had nice pieces of totally cleaned tanguigue meat. I try not to buy tanguigue for kinilaw unless I see the whole fish first, then buy the entire fish, or in this case, just half of it. It wasn’t as fresh as the one we used in Cebu for the eyeball, but maybe 3-5 hours older. that recipe has remained our house standard until a few days ago, when I decided to try and tinker with it, and created a variation that may have topped what was previously thought to be “the best”… :)Īt the Nasugbu market, we spotted a reasonably fresh whole tanguigue. I posted the recipe with detailed instructions here. Regulars of the blog know I have featured kinilaw na tanguigue (seviche of spanish mackerel) in previous posts, and at least 50-70 MM regulars have actually tasted our “best version” at both the Cebu eyeball 2 or 3 years ago and other meals. Help improve hair health and strength, aiding it in rebuilding itself.Ī natural tonic that can reduce phlegm and reduce swelling.Also used in home remedies to heal digestive problems.It’s always hard to top something I have called “the best” before… but it is possible. Has more than 50 powerful minerals and, because of that, people have enjoyed long soaks in seaweed baths for centuries. Removes fats and toxins from the body and helps protect the liver from toxic damage. Help Regulate Estrogen And Estradiol Levels which reduce the risk of breast cancer.Īn extremely powerful source of antioxidants, which help prevent inflammation. Seaweed is an exceptional source of iodine which is important for a healthy thyroid.Aside from iodine, seaweed is also a good source of protein, vanadium, magnesium, calcium, and vitamins A, C and K. Also add a little bit of sugar to balance the taste. Put some vinegar depending on how sour you want the salad to be and some salt. When you are done, mixed all the ingredients to the seaweeds. Then you need to slice all the other ingredients depending on your preference. Check it by pinching a strand, if it breaks easily then its done. Don't leave it too long on the hot water or the guso will get soggy. When the water has boiled, you then need to soak the seaweeds for a couple of minutes. Now I am going to show you my version of Guso Salad.įirst, you have to wash the guso carefully, taking off all the other weeds hanging onto it.Īfter that, you have to boil water enough to soak all the seaweeds. Aside from the fact that it is cheap, this salad is also easy to prepare and healthy as well.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |