Ensaladang Paku Ampo Sampagang Katuray
From aprilmc 12 years ago
- 1 aaf to make
- Serves 6 asd
“Ensalada plays an important role in the Philippine table because the side dishes showcase the indigenous produce of our country…”
Ingredients
- ¼ kg cooked shrimps, shelled shopping list
- ¾ cup sliced onions shopping list
- 1 tsp crushed garlic shopping list
- 1/3 cup aslam sasa1 (palm vinegar) or aslam atbu2 (cane vinegar) shopping list
- 2 tbsp white sugar shopping list
- ¼ cup water shopping list
- ¼ cup oil shopping list
- ½ kg paku3 shopping list
- 1/3 kg katuray4 blossoms/flowers shopping list
- salt and pepper to taste shopping list
- sliced tomatoes, cucumber shopping list
- salted eggs for topping or salted ebun barag5 (monitor lizard’s eggs) shopping list
How to make it
- Procedure
- Sauté garlic in oil. Add onion, shrimps, and water. Bring to boil. Add vinegar, sugar, salt and pepper. Cook for one minute.
- 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.
- 1 aslam sasa – vinegar naturally fermented from sasa palm (Nypa fruticans Wurmb.)
- 2 aslam atbu – vinegar from sugarcane (Saccharum officinarum L.)
- 3 paku, paco (Athyrium esculentum) – edible fiddlehead fern
- 4 katuray (Sesbania grandiflora Linn.) – swamp pea
- 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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