Gracilaria seaweed, locally known as “Gulaman Dagat” grows abundantly in Lingayen Gulf. This seaweed is edible and eaten fresh in the form of salad by the elders.
This seaweed is the source of agar. It is rich in carbohydrates and other nutrients such as crude protein, crude fat and ash. It can be made into chips and a potential livelihood project. It has an ROI of 68%.
Equipment needed:
- Measuring Spoons
- Measuring Cup
- Ladle
- Frying pan
- Stove
Ingredients:
- 50 grams Gracillaria
- 50 grams Ordinary flour
- 1 tsp White pepper
- 1 tsp Garlic powder
- 1/4 tsp Iodized salt
- 1 tsp Cheese
- 1 tsp Shrimp powder
- 1 tsp Baking powder
Procedure
- Weigh about 100g of dried Gracilaria.
- Wash in running water for 3-5 minutes.
- Boil the Gracilaria in a casserole filled with water.
- Boil the Gracilaria until tender.
Procedure in Cooking Chips
- Measure all the ingredients.
- Mix all the ingredients.
- Knead manually and further knead with the use of noodle machine.
- Cut into desired size.
- Deep fry in hot oil.
- Let it cool.
- Pack in a polyethylene bag.
For further information, contact:
Dr. Aurora P. Afalla
Technology Generator/Researcher
DMMMSU-Institute of Fisheries
Santo Tomas, La Union
source: DMMMSU pamphlets, photo from flickr.com
Great blog! Sorry to change the subject, but, since Nashville is getting a lot of press lately, I’m looking for a great Nashville sushi restaurant or Japanese restaurant. Have you heard of any good ones? There’s a new one called Nomzilla Sushi Et Cetera, but I’ve only seen a few reviews. Here’s the address of this new Nashville Sushi Restaurant , 1201 Villa Place, Suite 101 Nashville, TN 37212 – (615) 268-1424. Thoughts? Thanks!
Is seaweed same with nori (japanese) to wrap sushi ?
Can you explain more about gracilaria, please send me a picture. because I really confused between gracilaria and sargassum and porphyria. I live in Indonesia, here is so many alga because our country has so many islands (thousands). Thanks so much.