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.
A seaweed called Lato {Lato Salad}
Ingredients
- 300g Fresh Lato {seaweeds}
- 2 tomato,chopped
- 2 onions, chopped
- ½ cup vinegar
- salt and sugar to taste
Instructions
- 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.
37 Responses
perfect partner nito pritong galunggong!!!!
wow lato. fave ko yan noon! wla n kcing gnyan d2 smin. mron pb nyan? ehe
the first photo looks like i want to eat it right here at my screen, so fresh. i wish there is fresh lato in the market this weekend. i love lato salad..
How pretty! Would love to try some of your salad.
I’ve never seen that before! So pretty!
I’ve never seen that before! So pretty!
I never heard of these before! They’re so pretty! I want to try them.
Wow Peachy, they look like jewels – very pretty. I want to try them if I can find them. 🙂
First time I heard of it. Looks very pretty.
that is a very good combination with inihaw na fish!
I so agree! Lato with galunggong or tilapia!! Waaahh. Sarap 🙂
How beautiful is this?!?! I’m totally in love 🙂
Sues
Great pictures. I wanted to try this so bad but I don’t think I can find it where I live.
being an island surrounded by seawater, i used to have eaten lots of these, until recently that i have relocated. but back when i was young, it’s just these pear-chains with vinegar and toyo’t calamansi.
Oh wow! I have never seen this! From the first glance, they look like fresh pepper.. but not! Thanks for sharing!
I’ve tasted this seaweed before….absolutely will look for this when we go back to the Philippines for a vacation for a recall on the taste=)
Looks like something from outerspace. Wish I could try it.
This is something so completely new to me, Peachy . . . but wow, are these beautiful! I would so love to taste them someday! I love most native exotic foods whenever I’ve had a chance to try them! Have a lovely weekend. Also, these are some great photos too!
What a beautiful plant and this looks like a great recipe. If I can find this plant I am going to trip this recipe. I just love the look of this plant. Thank you so much for sharing with Full Plate Thursday and please come back!
I loooooove lato especially during beach trips! 😀 super saaaarap!
I remember during our fishing trips (which was aaaages ago) we would pick this up (i think on low tides) and then just dip it in vinegar and dunk it in the mouth. I have never seen this outside the Philippines. This is just awesome. Yum yum yum yum!
I’ve never seen them sold here in Melbourne. If I ever find them, I’m cooking this!
Hello Peachy,
We’ve selected you as our Foodista Food Blog of the Day for this April 7, 2011! Your blog for Lato will be featured on the Foodista homepage for 24 hours.
Since you are now a part of the Foodista Featured Blogger of The Day Community, we’ve created a special badge for you to display proudly on your blog sidebar. I couldn’t find your email on your blog to send you the access code for the special badge, but I want to make sure you get it if you are interested. Please send me an email and I’ll send it right away.
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Christine @ Foodista
sana me lato rin dito,my fave seaweed…
thanks for dropping by, Glen.
Hello
We grew up in Sulu province and very familiar with Lato. Lived in North America for long time.
Many years ago we were able to eat lato (dehydrated and you had to put in cold water)
It was great. But couldn’t find it after couple of months. .Please inform me if there is such preparation available. Thank you.
Missed Lato, I have not had any of these for sooo many years…!
i really love to eat lato.
omg i want to taste lato as in now !!
Hi there, in relation to your post. I have a proposalfor you. We have a direct plantation of Lato Seaweeds in Cebu. FYI, we used to supply direct to Japan from the past but since our buyer in Japan died, we stopped the transport. Our quality is high and we can send you samples if your interested. we are looking for wholesaler here in Manila just like we had in different provinces. We could transport it in bulk to anyone interested on COD basis only. Please contact me if you are interested, my name is Reynold Ablong you could search me in Facebook. My contact numbers are 09328640265 thanks
This is green algae right?
Where can I buy lato here in Manila? I just badly needed it for my thesis.. Thanks a lot.
lato is now available in the USA at http://www.latoseaweed.com Enjoy po!
Looks delicious and fresh,healthy😋 bago lang po it sakin😊 Thankyou for sharing a great lato salad .. hoping someday makatikim din nitong beautiful and yummy recipe
Delicious yet healthy seaweeds
This lato salad recipe is a fantastic combination of fried tilapia, So good we had it twice in one week!
★★★★★
Seaweeds are evergreen, I remember I heard about this salad from my colleague 2 years back, hehe. now I will try today as weekend special 😉