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Posts Tagged ‘fiddlehead fern’


I found fresh Pako (fiddlehead fern) early this morning at Cainta market. Made it into a salad, with Ginisang Tokwa (Sautéed Soy Bean Curd) in slivers of fresh tomatoes and pork topped with parsley and green onions.

Have to take photos of these because they are my favorites.

Our dinner for tonight 

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It’s  one of those family gatherings that  we all enjoyed. It was a simple lunch with the kids to celebrate Mom’s 89th birthday. Nissa  is the photographer of the day and she has a new phone with a camera that is even better than some cameras in the market. Just love the  slow  mo app which she uses to take some videos of Nate.  Wish I could share them here.

We had roast  chicken,  pork barbecue, fiddlehead fern salad, pancit canton, gelatin and two kinds of chocolate cakes. Josef bought  a triple chocolate roll while Nissa had a small cake decorated  so Mom could blow her birthday candle.

Despite the heat, we all enjoyed the simple lunch. Nate and I played with his new Mr. Monster ball  He was not interested with his other toys. Instead he found my set of small fork and spoon  which we use for pickles and bite-size food. He was fascinated. Then he suddenly burst out “I worked at McDo for a week”.

“What did you learn”, I asked.

“Plenty”, he said.

He didn’t get the Best Crew Award which he earned last year  He was given a certificate of the “Best Dancer” instead. Knowing Nate, I really believe that he could dance. He has his own moves and style of dancing.

We munched on peanuts and cornik later. We skipped snacks.

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Not so long ago, we discovered an edible fern during our many visits to the wet market. In fact, I blogged about it before here. There are so many ways to prepare such. Blanching is one common way to prepare it or you can cook the young leaves in coconut cream.

Last Saturday, we chanced upon fresh leaves in the market.  I  made it into a  veggie salad by adding julienned  white onions, ginger, tomatoes and  ground pork. I blanched it first with hot water then added the ingredients together with the ground pork later. It tasted so good.

Fiddlehead fern

It is locally known as pako. It is not grown as vegetable but grows in the wild. Not all ferns are edible though so one should be familiar  with it.  It is a perfect side dish for grilled fish or pork.

 

 

 

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Had this for lunch, a yummy fiddlehead fern topped with tinapa flakes, thin slices of ginger, onions and tomatoes!  They are locally known as pakú.

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