Assemble these supplies:
- 2-3 cups fresh lato
- 2 small size tomato, diced
- 1/4 cup onions, chopped
- 1/4 cup green mango, grated
- 2 tablespoon native vinegar
- 2 tablespoon calamansi juice
- salt to taste
Steps in Preparation:
- Rinse the seaweed lato and drain. In a medium bowl, mix all ingredients.
- Drain and keep chilled in refrigerator for 10 to 15 minutes before serving.
- Prepare dressing by mixing onion, tomato, ginger and season with a dash of salt while waitng.
- Toss lato and prepared dressing and drizzle with kalamansi/lemon juice.
- Serve with steamed rice and fried fish.
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