Ensaladang Pako


  • paco tops / fiddle-head ferns
  • sliced shallots or onions
  • sliced tomatoes
  • salted egg (itlog na pula)
  • vinegar (preferably apple cider)
  • kalamansi
  • orange zest
  • kesong puti (carabao’s milk cheese)
  • fish sauce
  • sugar

Needed Materials:

  • hot water
  • ice cubes

Cooking Instructions:

  1. Submerge fiddle-head fern into the hot (boiling) water for about a minute.
  2. Transfer the fern in a cold water with ice cubes to stop from being cook.
  3. Remove the fern from the water and drain it thoroughly.
  4. From a separate bowl, mix vinegar, sugar and fish sauce to make a vinaigrette.
  5. Combine the fern with sliced shallots and tomatoes.
  6. Toss it with vinaigrette.
  7. Squeeze with some kalamansi.
  8. Then top with sliced salted-egg and kesong puti.
  9. Lastly, designed and scattered the orange zest.

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