|You may lade your island picnic with sumptuous tropical desserts but out here, it won’t be complete without a bunch of arosep on your picnic mat. Just wash it thoroughly and remove a few stray roots. And you can pair it with fresh, sliced tomatoes and dip in bagoong or garnish it with alamang, either way, it compliments any tropical meal.|
This edible, small, grape-like seaweed is a regular at tropical meals. You can toss it into a salad or enjoy it at its raw delectability. Or even try including it in old-time favorite dishes like sinigang.
1. Wash the arosep thoroughly, removing stray roots.
2. Then serve, either with tomatoes or green mangoes, then serve, paired either with fresh, sliced tomatoes or green mangoes, dip in bagoong or garnish it with alamang.
Sinigang na Arosep
4 cups of water, ½ cp tomatoes, quartered, ½ cup onions, quartered, 14 kilo arosep, I piece long green chili, 1 sachet of sinigang seasoning or 8 pieces of tamarind (sampaloc)
1. Combine water, tomatoes and onions and let it boil.
*If you’re using the tamarind, boil it first, until soft then, strain the juices, set aside. Then, combine the water and the tamarind juice, let it boil.
2. Add in Sinigang seasoning. Stir.
3. Then, add the cleaned arosep in the mixture. Chill, before serving.
*If you’re using the tamarind stock, season the mixture either wit h salt or patis after dropping the arosep in the pot.
This coral-like, edible, yellowish seaweed is the close rival of the arosep in terms of picnic seaweed must-have. Its raw saltiness and succulent tang is a something you’d always come back for more.
1. Like the arosep, wash the potpolo thoroughly, removing stray or discolored roots.
2. Then serve, with fresh tomatoes, and for added zing, some onion or chili. Then, choose your dip/garnish – bagoong or alamang .