DRIED GAMET SEAWEED (CAGAYAN)
We feel extremely honored to carry this product straight from the harvesters of Sta. Praxedes, Cagayan Province. The same species from which nori, the ubiquitous savory seaweed sheets, are processed. It is harvested from rocks lapped by the choppy waters off the shores of Cagayan province. The harvesting itself is a dangerous endeavor, with scraping tools being banned and careful handpicking being mandated by organizations.
While nori processing renders the seaweed dark green, this minimally processed version is still deep purple. Rich in trace minerals, readily absorbable iron, calcium, and protein, these are a great addition to your soups, sauces, and to everything savory that you eat (fried rice, scrambled eggs, even toast with nut butter). You can toss in as is or toast and crumble. A simple daily broth will be great for your family!
There may be a slight grittiness sometimes in the product. The association has taken steps to have less of it than traditional versions––this is the first triple-rinsed batch! It contains natural sea salt, so you may need to add less salt and seasoning to your dishes.
HOW TO COOK GAMET
Gamet is not a sheet like processed nori; it is a thick disc. It can be blanched, strained, and used as a side salad with some alliums and citrus or vinegar.
It can also be used as the vegetable component of tinola and sinigang. A strip in any broth also gives it nutrition and umami.
HOW TO STORE GAMET
For short term storage (about a month) keep your gamet in a clean, dry place at room temperature. For longer term storage, wrap in a piece of cloth or brown paper and keep in the crisper of your refrigerator. Beyond two months, you may sun-dry or dehydrate your gamet every two months and return to the crisper.
SCRAMBLED EGG WITH GAMET
1 disc gamet
1 clove garlic
Salt and pepper, to taste
Toast gamet. Break into flakes and pour a small amount of hot water to soften. Beat the egg, add salt and seasoning. Add gamet to egg. Saute garlic until golden brown. Add egg mixture and fry until golden brown.
GREEN MANGO AND GAMET SALAD
3 discs gamet
Clean banana leaves (optional)
2 green mangoes, peeled and sliced
1 tablespoon bagoong alamang
1 pc medium ripe tomato, seeds removed and diced
1 onion, diced
1 salted egg, sliced
Lablabig seaweed, blanched (optional)
Wrap gamet in banana leaves and secure. Boil banana leaf parcel in water for a few minutes. (Alternatively, pour hot water over gamet to soften). Flake boiled gamet, place in a serving dish. Place green mango and bagoong alamang on one side of the dish. Arrange tomato, onion, and salted egg on top of gamet. Garnish with blanched lablabig seaweed. Serve with rice.