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Archive for October 23rd, 2017


I haven’t tasted this for quite sometime, and I mean the last time I had it was decades ago. Seldom do I see such flowers here in the city. I remember my lola (grandmother), who used to have this as a regular fare in the family dishes that she used to cook. She was hypertensive and it was through her that I learned of the curative effect of this medicinal plant.

Locally we call these flowers Katuray.

Locally  known as katuray, it has white and pinkish red flowers and are usually grown from seed.  It is also called Sesbania grandiflora or hummingbird tree and West Indian Pea. The flowers are best used in salads and are excellent source of calcium, iron and Vitamin B.

Escabeche is a wonderful dish.  I used slices of  fried mackerel. The tangy, slightly sweet sauce compliments the taste of these flowers.  Escabeche is cooked using vinegar, ginger, onions, garlic, a little sugar and salt and of course katuray flowers.

We call this Escabeche.

Give this a try, I promise it is delish.

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