Ensaladang Paku Ampo Sampagang Katuray |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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“Ensalada plays an important role in the Philippine table because the side dishes showcase the indigenous produce of our country…” Ingredients:
1/4 kg cooked shrimps, shelled |
3/4 cup sliced onions |
1 tsp crushed garlic |
1/3 cup aslam sasa1 (palm vinegar) or aslam atbu2 (cane vinegar) |
2 tbsp white sugar |
1/4 cup water |
1/4 cup oil |
1/2 kg paku3 |
1/3 kg katuray4 blossoms/flowers |
salt and pepper to taste |
sliced tomatoes, cucumber |
salted eggs for topping or salted ebun barag5 (monitor lizard’s eggs) |
Directions:
1. Procedure
2. Sauté garlic in oil. Add onion, shrimps, and water. Bring to boil. Add vinegar, sugar, salt and pepper. Cook for one minute.
3. Wash and clean fiddlehead fern and katuray blossoms and put into a large bowl. Pour over the cooked dressing. Toss liberally. Serve with slices of tomatoes, cucumber and salted eggs as toppings.
4. 1 aslam sasa – vinegar naturally fermented from sasa palm (Nypa fruticans Wurmb.)
5. 2 aslam atbu – vinegar from sugarcane (Saccharum officinarum L.)
6. 3 paku, paco (Athyrium esculentum) – edible fiddlehead fern
7. 4 katuray (Sesbania grandiflora Linn.) – swamp pea
8. 5 barag, barak, banyas (Varanus salvator) – monitor lizard; also called bayawak in Tagalog, banyas and tilay in Ilokano; ebun barag – monitor lizard’s egg
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