8/14/2015


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Pako is one the the delicasy or special dish prepared by the locals of Baler where I grew up. I remember my childhood days whenever I go on picnic with my friends, we always have pako salad on our dish. Pako is a fiddlehead fern listed among several kinds of edible fern sold fresh in local market at a fairly cheap price. Pako is abundant during rainy season only 10 pesos per bundle.

Ingredients:
bunch of Pako
tomatoes
onions
pomelo or salted egg
tomatoes (sliced)

For dressing:
sukang puti/calamansi
sugar
bagoong (fish sauce)


Procedure:
Cut the fern into 4 inches and discard the tough stems. Wash with clean water and blanch in boiling water. Drain the hot water and drop the fern in icy water to keep it crunchy. Drain and arrange pako in a bowl.

Slice the tomatoes and onions.
Peel pomelo/salted egg and cut them into desired pieces.

Combine all the ingredients together with the dressing. 

Serve and Enjoy!!



8/12/2015



I am craving for Pancit Bihon (Rice Noodles) so I asked my mother to buy the ingredients. For our dinner I cooked “Pansit Bihon Guisado (Sautéed Rice Noodles) and for the ingredients I used:



• Cooking oil

• Minced garlic
• Sliced onion
• Soy sauce
• Boiled chicken meat then cut into strips
• Cabbage cut into big strips
• Carrots cut into strips
• Chicken broth
• Kintsay or cilantro
• 1//4 kilo of Rice Noodles
• Pepper




The processes are very simple and easy to do. I boiled the chicken until tender then cut into strips while I set aside the stock. In a pan I sautéed the garlic in cooking oil then add onions, chicken strips and cooked for 3 minutes. Then I add the carrots, cabbage and cilantro. I also add soy sauce and chicken broth when the veggies are almost half-cooked. When the veggies are already half cooked, I remove it from heat and set aside leaving the sauce and broth mixture. I added the rice sticks and cook until its tender. Lastly I added the veggies and mix with the cooked rice noodles then seasoned with pepper and fish sauce to taste.