This particular seaweed or agar agar as others call it, is very much common in the coastal waters of Visayas and Mindanao. The only difference is that, instead of serving it fresh garnished with onion, tomatoes and vinegar, the Tawi Tawinians blanch the seaweeds then added with little soy sauce and some spices like ginger, onions , giving it a yellowish color.
- 1 large red onion, chopped
- 1 cup chopped pajo green mango
- 1 cup lato seaweed
- 1 cup halved cherry tomatoes
- 2 cups guso seaweed
For the dressing
- pinch of salt
- pinch of sugar
- 2 tablespoons calamansi juice or 1/4 cup vinegar
- In a strainer, put the lato seaweeds and wash them under running water and drain.
- In the strainer, pour hot water over guso seaweeds to soften.
- In a bowl, put the seaweeds tomatoes, onion, and chopped mango then toss.
- For the dressing – In a separated bowl, mix vinegar or calamansi, salt and sugar. Then pour onto the seaweed salad.