Perfect for this summer season!(Samalamig)
*We called this fruit salad because of the fresh fruits added! Others called this palamig/samalamig since it has gulaman.
*Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors.
*Samalamig, also known as palamig, is a collective term for various Filipino sweet chilled beverages that usually include jelly-like ingredients. They come in various flavors, and are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut (including macapuno). They are usually anglicized as pearl coolers or pearl and jelly coolers.
Samalamig may also include various chilled fruit juices (usually with chunks of fruit), chocolate, and coffee drinks, regardless if jellies are added, that are also typically sold by samalamig vendors.
The name "samálamig" comes from sa, meaning "for; to; at", and malamíg, an adjective meaning "cold, chilly" in Tagalog. "Sa malamig" may thus loosely mean "for cold (drinks); at a cold place; chilled". "Sa malamig" might have come from the calls of ambulant vendors, telling people to come and get cold drinks, i.e. "[Dito] sa malamig", loosely "here for cold drinks". Thus, "sa malamig" could be taken as a qualifier for the various types of drinks stored in cold containers, i.e. buko juice is "buko sa malamig" and sago't gulaman is "sago't gulaman sa malamig", but these full phrases are no longer in habitual use. An alternate name is palamig which means "cooler" or "chiller.
*What is gulaman made from?
Gulaman, to those not in the know, is a Filipino gelatin-like substance made from dried and processed red seaweed. Gulaman may be better known in other parts of the world as Agar-Agar, agar, or carrageenan.
*What is the original form of gelatin?
The first commercial gelatine came in sheet form and needed a long soaking before it could be used. In 1889, Charles B. Knox of Johnstown, New York discovered a method of granulating gelatine which turned it into the practical, easy-to-use, standby of modern cooks and home entertainers.
*Which is better gelatin or gulaman?
One of the best reasons to use gulaman versus gelatin is the ability of gulaman to remain set even during the summer. That's because gelatin easily melts at higher temperatures. Gulaman however needs to be remelted at a much higher temperature than summer room temperatures to melt again into a liquid.
Samalamig does not refer to a specific drink, but to a class of drinks that are served cold by street vendors. Thus they can come in a wide variety of flavors and types. They are traditionally sold by street vendors during summer months, but are now also offered by restaurants. The restaurant versions typically top the drinks with shaved ice.
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