Seaweed has always been a favorite of mine. I have encountered them in various forms: fresh/raw, dried, fermented, pickled, etc. Every time I go in some exotic food shops and groceries, I am always on the look out for seaweed. I love usually in my soup or when I do something Japanese. But seaweed in salad, the Filipino style, is my fave. Here is a simple one I usually make.
Features of this Dish
Usually intended as a side dish or appetizer. Crunchy, flavorful and very easy and quick to make. It’s a perfect combination with fatty dishes it lets you avoid that cloy feeling.
Salty, sweet and spicy with strong seafood flavor.
- 10 pieces dried seaweed (laver)
- 2 teaspoon fermented oysters (can be substituted by a fish sauce)
- 1 organic salted egg
- 1 red tomato
- 1 green tomato
- 1 white onion
- 1 piece small ginger root
- 1 teaspoon of sesame seeds
Soak the seaweed in cold water for 10 minutes. Cut seaweed, salted egg, tomatoes, onion and ginger into small pieces. Put all cut ingredients and oysters in a bowl and mix them lightly. Sprinkle with sesame.