Fresh, summerlike, revivyfying. Who could resist the scent of the sea? I had more than enough of this caviar-like seaweed, Caulerpa lentillifera, known as ararosip aka lato, which was served in one of my ecotourism meetings at the Burgos municipio. It was prepared with just juicy kappurus a kakamatisan (freshly-picked Ilocos tomatoes), though it’s also great with soy sauce and onions or vinegar dip.
Hmnn, suddenly beach dreaming.
It’s getting hotter everyday, yay, it’s almost summer!!
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012
Long before I was introduced to the colorful world of Japanese cooking, I had already been accustomed to eating gamet, a kind of seaweed akin to nori. Gamet is an Ilocano delicacy from the town of Burgos. Said to be rich in iodine, calcium, iron, phosphorous, potassium, zinc, essential vitamins and proteins, gamet sheets are prized by locals up north, balikbayans most especially.
We buy gamet in the form of dry sheets. There are many different ways of preparing the seasonal seaweed. It could be cut up into squares or strips, toasted in a pan, and then munched as a healthy crunchy snack. Softening them for delish soup or salad is likewise popular. I was surprised that gamet is also added to tupig and canton noodles — the more modern ways innovated by the connoisseurs of Burgos.
Somewhat rare, they are available at the Burgos and Laoag public markets or can be ordered straight from the Burgos makers.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2011