Tag Archives: Filipino food

Pako Salad Recipe (Fern Salad)

I chanced upon fresh pako (fern) at the market today! So I got a few bunches and made a note to myself to seach later for a Pako Salad Recipe. ๐Ÿ™‚

But first, some palengke kwento.
pako salad recipe fiddle fern

Fresh pako (edible fern / fiddlehead fern), Php30 for a small bunch

One of the chores that I recently took up is — tada! — going to the palengke (fresh market). I know, I know… I am not very domesticated.

In the past, it was husband who went to the market to buy our weekly supply of fresh meat, fish and veggies. (I’d occasionally tag along.) Then he became too busy with work and too tired to wake up early every Sunday just to do the palengke rounds. So, I pretty much didn’t have any choice. Unless we buy all meat and fish from the supermarket, which if you’re used to palengke-quality fish (most esp.), just don’t measure up.

But yes, I find my new hobby enjoyable, actually. I have my suki fish, chicken and meat stalls. Of course, I buy from the vegetable stall owned by my fellow highlanders. (I’ll remember to take photos with them next time!) Incidentally, I go to Suki Market along Mayon Street in Quezon City. It is a very long drive from where we live, but always worth the trip.

It was the first time I chanced upon pako. And even if I have never tried them before, I quickly grabbed one of the two remaining bunches as they were going very fast (panic!). Never mind if I didn’t know what to do with them. There’s always Google. And Facebook.

As soon as I got home, I asked on Facebook what to do with them. There were lots of suggestions from friends, so I decided to do the simplest: Pako Salad!

Here’s the simplest Pako Salad Recipe I found –
Continue reading Pako Salad Recipe (Fern Salad)

My Adarna Food and Culture experience

I’ve heard about Adarna Food and Culture before, and planned several time to go and see what the raving is all about. Adarna is very near my area of residence, and it won’t take 20 minutes for me to get there. Unfortunately, I keep forgetting that fact.

Until one day, Anna Manila and I planned to meet. She suggested Kanin Club, but I remembered my horrendous experience with my family there recently, where we had to wait over a hour for our orders that never came! (The waiters kept saying our food was coming, but when we saw that other tables who got there after us were being served ahead of us, we decided to get up and go to the resto next door instead because most probably some genius staff forgot to relay our orders. My kids were already groaning and whining!)

Anyhoo, back to Adarna… Oh, it was a lovely date! I plan to bring my kids there one day soon, because lunch at Adarna isn’t just lunch. It’s a cultural experience. So many beautiful things all around you – demijohns on shelves, old memorabilia on Pinoy pop culture, intricate dishes, bowls and vessels (no vintage enamel cookware on display though), old photos and posters, beautiful light fixtures, so many old stuff that will remind you of lola. It’s a visual feast! It would be good to bring the kids there so they see how beautiful and rich Filipino culture and food are.

Check out my article and photos at theย Buhay Pinoy section of The Philippine Online Chronicles.

Weekend Cook: Pancit Palabok

This post is dedicated to Mama.

Thank you, Mama, for all the years you gave up yourself to bring up 6 children. Thank you for the love and nurturing. Thank you for my beautiful childhood memories. Thank you for teaching us the virtues of hardwork and patience. Thank you for the Christmas Ham (and now, Pancit Palabok!) legacy that I shall carry on ๐Ÿ˜€ . I love you. Happy Mother’s Day!

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“Mama cooked us the most wonderful meal!”

My sister Rav bragged a few months back when she and her family were in Baguio for a few days. The meal’s main attraction was Pancit Palabok.

We recently discovered that Mama knew how to cook Pancit Palabok! It must be a secret she has been keeping from us (hehe), but it is now out in the open! Mama isn’t much of a cook, but her kitchen specialties – Christmas Ham, and, now, Pancit Palabok – more than make up for the lack. They’re superb!

During my family’s visit with my parents in Baguio, she and I cooked some pancit palabok. I thought it was complicated so I never attempted, but thanks to Mama Sita, it isn’t difficult to whip at all! The preparation takes a while, as there are plenty of ingredients. But the procedures are all very simple. (May the gourmet gods forgive my abomination – using shortcut mixes!)

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Ingredients:

500 grams pancit noodles ( rice glass noodles)

100 grams shrimps, peeled, deveined (if you want to bother, but I don’t), and chopped (save heads for shrimp stock)

300 grams tinapa (smoked fish), fried and flaked (take out the bones!)

200 grams pork, sliced into bit-size pieces

4-6 eggs, hard-boiled and sliced

1-2 cups pork cracklings, pound or grind in food processor

1/2 cup green onions, chopped

1 med size onion, chopped

4 cloves garlic, crushed

salt, and patis (fish sauce) if you wish

3 packs Mama Sita Palabok Mix

[ERRATUM: 3 packs seem too much! Two packs should be enough for 500 grams of noodles. Please pardon my mistake.]

water

2-3 tbsp cooking oil

calamansi (Filipino lime)

How-to:

1. Soak shrimp heads (and mash with a spoon if you must!) with 1 cup boiling water for about 5 minutes. Drain and set liquid aside. This is your shrimp stock.

2. Cook glass noodles according to package instructions. Set aside.

2. In a large pan, heat oil. Saute garlic and onions over low heat. Add pork, continue stir-frying until cooked. Remove pork and set aside.

3. Saute shrimps in the same pan only til they turn orange. Remove from pan.

4. Dissolve Palabok mix in cold water (follow package instructions). Pour dissolved mix and shrimp stock into pan used for sauteing. Bring mixture to a boil, stirring once in a while. Simmer until sauce thickens. Season with salt and patis (fish sauce).

5. Arrange noodles on a plate, and top with sauce, pork, shrimps, smoked fish flakes, pork cracklings, green onions and sliced eggs. Squeeze calamansi juice over your plate of pancit palabok if desired. Enjoy!