Lato, Lukot, Guso

CEBU, Philippines - In the coastal areas around Cebu, colorful bancas with buckets teeming with early morning catch is a common sight. 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. 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.

Salad or "kinilaw," a local term for "eaten raw and fresh," is a favorite way of enjoying seaweed. 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. Family and friends usually enjoy this local dish as an appetizer or as simple "pulutan" during beach jamming sessions.

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.  Latô is the tiny green grape-like edible Caulerpa seaweed which has a natural salty flavor that pops in the mouth when eaten. 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. Another common ingredient of the seaweed salad is the lukot, green noodle-like strands. Lukot is actually not seaweed, but excretions of the dongsul or sea hare.

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. "LLG" stands for the latô, lukot and gusô trio. Executive chef Orlando "Chef Edoy" Santos is kind enough to share their special recipe:

Ingredients:

150 grams gusô (seaweed)

150 grams latô

100 grams lukot

1 cup vinegar

1 teaspoon salt

2 small onion sliced

3 pieces tomatoes Sliced

1 thumb size ginger sliced

1 piece chili finger

2 tablespoon Patis (fish sauce)

2  pieces calamansi juice only

 Procedure:

1. Clean the gusô, latô and lukot thoroughly in running water.

2. Blanch the gusô in boiling water, then draining.

3. In a bowl, mix with all the other ingredients and toss.

Besides 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. 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. to 11 p.m. Sunday to Thursday, and 6 p.m. to12 m.n. Friday to Saturday. For inquiries, the number to call is (032) 234 7000; the website is at www.parklanehotel.com.ph. (FREEMAN)