![]() The world carrageenan capacity is placed at 57,585 MT per year with the Asia-pacific, including Philippines, supplying 48%. There’s a growing demand for the processed seaweeds or carrageenan in world market, according to Seaweeds Industry Association of the Philippines (SIAP).Īnd there’s ample of options where to sell dried seaweeds with improved quality of their products, it said.Ī total of 132,960 metric tons of raw dried seaweeds are needed to satisfy the world requirements per year. In an interview, Bien-Unido Mayor Rene Boniel-Borenaga confirmed this development. These include the Coastal Resource Management Code, executive order creating the technical working group, seaweeds task force, organized and accredited all seaweeds traders, issued tax declarations to seaweeds area grantee, implementing specific terms/conditions in the acquisition of areas, among others. To support the growing seaweeds industry, the local government unit of Bien-Unido has crafted policies governing and regulating it. It produces 118,744 metric tons of dried seaweeds per year. 6.“Right now, 2,482 hectares or 57% of the total 4,340 hectares that are fully developed are in Bien-Unido” benefiting some 2,000 families, according to. Add into the tossed ingredients and serve immediately. In a separate dish, prepare the dressing by dissolving the sugar, salt and pepper in vinegar. In a large mixing bowl, combine together the guso, onion, tomatoes and ginger. Submerge in cold water in ice, then drain thoroughly. Blanch it by soaking it in hot water for a couple of minutes. Put it in a strainer and clean with water, then drain. Ingredients: 2 cups guso 1 large onion, chopped 2 pcs tomatoes, seeded and chopped thumb sized ginger, minced ¼ cup vinegar salt, sugar and black pepper to tasteĬooking Directions: 1. Preparation Time: 15 minutes Yield: 4- 5 servings It is guaranteed to make your meal extra special and unforgettable. Hope you try this recipe and discover the wonders and flavors of guso. The saltiness of the guso and the acidity of the vinegar cut through the oiliness and fattiness of the meat. This salad is best eaten as a side dish along with fried fish, lechon (roasted pig), grilled liempo (pork belly) or whatever main dish is on the table. A dressing made of vinegar and spices are then added. The following are then added – onions, tomatoes and ginger to complete this flavorful dish. What is there not to like about this dish? This salad is prepared by first blanching it for a few minutes. It is also fat-free, low in calories and easy to digest. The guso contains a high amount of vitamins and minerals, and a good source of protein. This recipe is not only refreshing and delicious but very healthy as well. There is also the red guso which is relatively bigger in size and grows faster than the green variety. It is commonly sold in markets or peddled along the streets. Its texture is smooth and looks like a leafless branch. It is bright green in color, and could be described as a type of gelatinous seaweed that tastes similar to Jell-o but a little on the crunchy side like cucumber. There are over 1,500 species of seaweed found in the country, and only 500 of them are edible. This recipe is called Seaweed Salad recipe with guso as its main ingredient. One of the popular seaweed is guso (eucheuma spinosum). Seaweed Salad Recipe (Guso Salad) Aside from fish and seafood, the Philippine waters is also abundant in seaweeds that are edible and part of our cuisine. ![]()
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