Pako is one of the fern vegetables that Filipinos enjoy eating. In addition to its unique taste, it is also well-known for its health benefits such as being rich in calcium and fiber.
It is extensively distributed in the Philippines and is commonly found on gravel bars and the banks of rivers and streams.
Pako is a common ingredient used in Filipino dishes. The fronds, commonly referred to as “fiddleheads”, are eaten as a leafy vegetable cooked or raw, and they can be used as an ingredient in salads and stews. It is typically added because of its refreshing crisp texture.
It can also be used as a substitute for other vegetables that aren’t available in the market. However, not all ferns are edible. If you are thinking of making a meal from your ferns make sure they’re edible.
You should try this dish as well as other Filipino food when you’re in the Philippines.
Hungry now? Try this pako salad recipe that is delicious and easy to follow. You only need a few ingredients that are widely available in the local market.
Pako salad, also known as ensaladang pako, which is among Filipino's most loved salads is usually prepared using fresh tomatoes and onions that add flavor to the vegetable fern's distinct taste.
Keywords: pako salad, ensaladang pako, fiddlehead fern salad
Recipe Yield: 4 servings
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
- 2 tali of pako
- 2-3 medium tomatoes (sliced)
- 1 large onion (thinly sliced)
- 2 tablespoons vinegar
- 1 tablespoon olive oil (optional)
- salt and pepper
- sugar (optional)
- slices of lime or lemon
1. Clean your veggies:
- Before you start, ensure that your vegetables are thoroughly washed, especially the ferns. You can soak them in cold water before washing them. If you’re want to make sure that they are clean, you can blanch the pako in boiling water prior to placing them into cold water.
2. Add toppings:
- Add tomatoes, onions as well your favorite toppings for additional flavor.
3. Add vinaigrette:
- Then dress it up with vinegar, olive oil, lemon juice or calamansi (Philippine lime), sugar, salt and black pepper to give it that tangy and sweet taste.