the "other" seaweeds: kulot & aragan

Talking about edible and palatable seaweed, especially among Ilokanos, and Pinoys in general, the more popular fare are the pokpoklo (or pukpuklo, Codium) and the ar-arosip (lato, Caulerpa lentillifera). But there are more, like the famous gamet (Porphyra crispata, nori) which is highly prized and priced in its dried state. Also the equally popular guraman (Gracillaria verrucosa, also called "ur-urmot" because of its supposed resemblance to you-know-what, ugh!).

And there's the kulot (Gelidiella acerosa):

And the aragan (kelp, Laminaria):

These two make perfect seaweed salad with sliced tomatoes and onions, a dash of salt or a dressing of bugguong.

Preparing these seaweeds for salad is a little tricky, unlike that of pokpoklo or ar-arosip which you can consume fresh as is. Kulot and aragan are tough and it needed a quick blanch of boiling water to soften them. You put the seaweed into a bowl and pour hot water on it for a quick hot bath. Do not "overcook" it, drain immediately when you see the weeds are kind of wilted and soft. The "secret" of subtly softening the rough and tough texture of the weed is to add in some vinegar just before scalding it.

The end result is a thing of beauty and delight:

This is one great appetizer!