INGREDIENTS
- Paco Tops / Fiddle-head Ferns
- Sliced Shallots or Onions
- Sliced Tomatoes
- Salted Egg (Itlog na Pula)
- Vinegar (preferably apple cider)
- Kalamansi
- Orange Zest
- Kesong Puti (Carabao’s Milk Cheese)
- Fish Sauce
- Sugar
Needed Materials:
- Hot water
- Ice cubes
PREPARATION
- Submerge fiddle-head fern into the hot (boiling) water for about a minute.
- Transfer the fern in a cold water with ice cubes to stop from being cook.
- Remove the fern from the water and drain it thoroughly.
- From a separate bowl, mix vinegar, sugar and fish sauce to make a vinaigrette.
- Combine the fern with sliced shallots and tomatoes.
- Toss it with vinaigrette.
- Squeeze with some calamansi.
- Then top with sliced salted-egg and kesong puti.
- Lastly, designed and scattered the orange zest. Serve and Enjoy!
Credits to: pagkaing-filipino.blogspot.hk
