Lato are seaweeds that looks like teeny-weeny grapes.
They are a favorite specially if the meal includes fried fish.It pairs terrific with fried fish, which gets me into thinking..they maybe great with fried porkchops too!
My first encounter with Lato was many years ago, during lunch………… at the neighbors, hee. The neighbor’s daughter was my playmate and one day, after playing through lunch, I caught a glimpse of what her sister was putting on the dining table. It was these tiny green grapes and I haven’t seen it served at our house –ever {my mother is not so adventurous in food}.
So I asked what it was and she told me that it was lato and it is eaten as a salad/side dish together with the fried fish. I told sis about it when I went home. Sis and I went to the market the next day to buy lato and made a salad according to the neighbor’s instruction. It was soooo good. Those little green grapes bursts with salty goodness that goes so well with the sourness of the vinegar and the sweetness of the onions and tomato.
I ate too much Lato Salad that day, I was nauseous after…hee. It was a foodie experience I could never forget. Today, I went to the market and bought P20 {$0.50} worth of lato and paired it with Fried Tilapia.
- 300g Fresh Lato {seaweeds}
- 2 tomato,chopped
- 2 onions, chopped
- ½ cup vinegar
- salt and sugar to taste
- Wash and clean Lato with water. You can also use salted water.
- Mix it with chopped tomato and onion
- On a separate bowl combine vinegar, salt and sugar to make the dressing
- Pour on lato salad just before serving or you’ll end up with a wilted salad.
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