Tuyo is a dried salted fish (tuyo actually meaning dried). The process of salting and drying preserves the fish and you can actually safely store this for some time. This is done to a number of kinds of fish so you can have different variants of tuyo.
Ginataang Langka refers to unripe jackfruit cooked in coconut milk. Although jackfruits are considered fruits, unripe ones have the same attributes as vegetables; this was the reason why jackfruit in this recipe is treated as such. As for the flavor, much of it comes from the salted dried fish (locally known as daing); I also like using shrimp cube to add more taste to this dish.
Guso (scientifically Eucheuma) is a type of seaweed very common in the Philippines especially in the Visayas region where it is most abundant. A very gelatinous, substantial seaweed and some prefer to blanch it for a few seconds before soaking it in vinegar and mixed with ginger, red bell pepper and tomato with some onion, its served cold. It tastes mainly of the dressing but the crunchy texture is really nice, similar to cucumber. It has a textural and mouth feel that is unlike most salads you have eaten before. This is best served with dried fish, rice and eaten with your hands. Stretch out your imaginations. Guso is found in most night food markets, not really something you’ll see at corner stalls though. And for additional info, this is mostly in demand in the domestic and export markets, which can be be farmed easily along the coastal areas of the country and it took more than 50 years for the Filipinos to unlock the hidden wonders of the seaweed thus it now plays a major role in the commercial world as being turned into carrageenan.