Pako Salad

Pako Salad Recipe from the Philippines - Ingredients and Preparation

Region / culture: Philippines | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Pako Salad is a traditional Filipino dish that features the unique and delicious fern known as pako. This salad is not only tasty but also packed with nutrients, making it a healthy and refreshing choice for any meal.

History

Pako Salad has been a popular dish in the Philippines for generations. The use of pako, or fern, in Filipino cuisine dates back to ancient times when it was foraged from the wild. Over the years, this simple yet flavorful salad has become a staple in Filipino households, especially during special occasions and gatherings.

Ingredients

0.5 kg pako (cut and boiled)
4 tomatoes (washed and sliced into rings)
2 medium red onions (sliced into rings)
4 hard-boiled eggs (sliced into rings)
3 medium potatoes (peeled, boiled and cubed)
2 cups vinegar
0.5 tsp white sugar
1 tsp freshly ground black pepper
0.25 tsp table salt

How to prepare

In a large wooden or crystal bowl, arrange pako.
Top with sliced tomatoes and onions, cubed potatoes, and hard-boiled eggs.
In another bowl for dressing, combine vinegar, sugar, black pepper, and salt.
Serve the salad with the vinegar dressing.

Variations

Add grilled shrimp or chicken for a protein boost.
Include sliced mango or pineapple for a touch of sweetness.
Drizzle with calamansi juice or lemon for a citrusy kick.

Cooking Tips & Tricks

Make sure to thoroughly wash and boil the pako before using it in the salad to remove any bitterness.

- Use fresh and ripe tomatoes for the best flavor and texture.

- Adjust the amount of vinegar, sugar, and seasonings in the dressing to suit your taste preferences.

- Serve the salad chilled for a refreshing and crisp texture.

Serving Suggestions

Pako Salad can be served as a side dish or as a main course. It pairs well with grilled meats, seafood, or rice dishes.

Cooking Techniques

Boiling, slicing, and arranging the ingredients are the main cooking techniques used in this recipe.

Ingredient Substitutions

If pako is not available, you can use watercress or arugula as a substitute.

Make Ahead Tips

You can prepare the ingredients ahead of time and assemble the salad just before serving to maintain its freshness and crunch.

Presentation Ideas

Serve the Pako Salad in a decorative bowl or platter garnished with fresh herbs or edible flowers for an elegant presentation.

Pairing Recommendations

Pair Pako Salad with grilled fish, roasted chicken, or adobo for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Pako Salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the salad may change. Serve chilled.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Pako Salad is rich in essential vitamins and minerals, including Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This recipe contains eggs.

Summary

Pako Salad is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying option for any meal.

Summary

Pako Salad is a delicious and nutritious Filipino dish that showcases the unique flavor of fern. With its simple yet flavorful ingredients, this salad is a perfect addition to any meal or gathering. Enjoy the refreshing taste and health benefits of Pako Salad today!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in the Philippines. My grandmother, who was known for her delicious cooking, had passed down many recipes to me over the years. But this particular recipe for Pako Salad was something special.

I remember the day like it was yesterday. It was a hot summer afternoon, and my grandmother and I were out foraging in the forest near our village. We were looking for wild ferns to use in our cooking, a common practice in our culture. As we wandered through the dense foliage, my grandmother suddenly stopped in her tracks and bent down to pick a cluster of vibrant green ferns.

"These are pako ferns," she explained, a twinkle in her eye. "They're perfect for making a refreshing salad."

I had never heard of pako ferns before, but I trusted my grandmother's judgment. We continued our foraging, collecting a variety of wild ingredients to use in our cooking that day. When we returned home, my grandmother wasted no time in preparing the Pako Salad.

She expertly cleaned and chopped the ferns, mixing them with tomatoes, onions, and salted eggs. She then dressed the salad with a simple vinaigrette made from vinegar, garlic, and sugar. The aroma that filled our kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As we sat down to eat, I took my first bite of the Pako Salad. The flavors exploded in my mouth – the crispness of the ferns, the tanginess of the vinaigrette, the creaminess of the salted eggs. It was unlike anything I had ever tasted before, and I was hooked.

From that day on, Pako Salad became a staple in our household. Whenever my grandmother and I went foraging in the forest, we always made sure to look for pako ferns. And whenever we had guests over for a meal, the Pako Salad was sure to make an appearance on the table.

Over the years, I have made the Pako Salad countless times, each time adding my own twist to the recipe. Sometimes I'll throw in some grilled shrimp or roasted peanuts for extra flavor. Other times, I'll experiment with different herbs and spices to create a unique variation.

But no matter how I choose to prepare it, the Pako Salad always brings me back to that hot summer afternoon in the forest with my grandmother. It reminds me of the bond we shared, the love we put into our cooking, and the joy we found in sharing our food with others.

And so, as I prepare the Pako Salad once again today, I can't help but feel grateful for the memories it brings back. The recipe may have come from a simple foraging trip in the forest, but to me, it represents so much more – a connection to my roots, a link to my past, and a reminder of the love that has always been at the heart of my cooking.