Cook it! Honeyed Cottonii (Guso) Seaweed Salad
Now for a bit of education. This type of seaweed is known by a number of names. Scientists will know it as Kappaphycus alvarazii, a very good source of carragean. Carragean is used to help keep things viscous, moist, and gel-like, and can be found in a lot of things -- fire extinguishers, lipstick, shampoos, bread dough, beer, and ham, to name just a few. It's also commercially known as cottonii seaweed. If you find yourself in a local wet market, just ask for Guso. (Remember, say it with a glottal stop on the last syllable.)
Now, I'm not entirely sure if I should even but calling this entry "Cook It!", because, well, there's practically no cooking involved. None whatsoever. (Except maybe for the blanching bit, but you wouldn't call that cooking per se, would you?)
Guso is usually seasoned with a mix of vinegar, chopped red onion, and some green peppers. If you want your seaweed with a nice spicy bite, that's fine. Let me show you my own sweeter version.