A simple way of preparing Baler's ‘ensaladang pako’

By Marjorie Gorospe

BALER, AURORA – Pako or fern is abundant in the province of Aurora. It is also a delicacy that is best prepared as a zesty salad.

The Bahia de Baler Bar and Grill offers ensaladang pako in its menu.

During our visit to Baler, we were fortunate to be accommodated by Bahia's Chef Eddie dela Peña who showed us how he prepares the restaurant’s version of ensaladang pako.

Ingredients:

200g pako

3 salted egg (sliced)

3 sliced tomatoes

1 sliced onion

For the sauce:

5-10 spoons of bagoong

1 sliced green chili pepper

diced onion

3 pieces calamansi

1. Wash the pako and place it on a plate depending on your desired presentation.

2. Garnish the pako with sliced onion followed by tomatoes and sliced salted egg.

3. On a separate small sauce bowl, mix the bagoong, sliced green chili, diced onion, a pinch of pepper, and calamansi. The salad is now ready.

According to Chef Eddie, the sauce can served separately from the salad, which gives diners an option if they do not like the bagoong.

A typical serving is good for two to three persons and is a very good side dish before the main course.

If you plan to have pako as a full meal, you can sauté sardines or tuna with onion and garlic and simply add the pako to the dish.

***

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