This is a seaweed dish that goes really well with fried or grilled meat or seafood. We call this "guso" which is formally known as eucheuma. There are two types of edible eucheuma - the E. spinosum and E. cottoni (red guso). The green variety, like in the picture, is the E. spinosum. Guso is readily available in our market, but you have to be early to get some. The texture is a little slimy but the inside is firm, crunchy even. To get rid of the sliminess, the guso is washed a couple of times with water and then with vinegar. Then it is boiled until it's soft but still holds some crunch. After boiling, I strain the water and allow it to cool a bit while I slice some onions, tomatoes, and ginger. I season with salt and pepper, and the dressing is made of vinegar (red vinegar from fermented coconut juice goes really well with this), fish sauce, and a dash of sugar. Add chilis if you want it hot. Mix everything and serve with grilled dishes. So it's like a spicy seaweed salad that awakens the taste buds. Guso carries the taste of the sea. I remember my Grandma because she used to make jelly desserts made from guso. It was okay. Not yummy, just okay 👍^_^ i prefer to eat this like a salad as a side dish to grilled food. #Food