22 January 2010
When I was much younger, I always call this "sea grapes." Arosep is an edible seaweed that is very much part of the Ilocano cuisine, often served with tomatoes and onions, sprinkled with salt or sometimes bagoong (fermented fish paste). It's often eaten as a side dish to fried or grilled meats and fish, and on Day 22, mom decided to make it part of our dinner.
It has been a while since I last had the salad, and although this variety wasn't spicy compared to its bigger counterpart, eating it with the squid adobo from last night tasted really good. We are now thinking of buying more arosep in a few days.
*** Jenn ***