• Description

Vernacular Names: pako

Parts utilized as vegetable and availability: leaves

Cultivated/Foraged: planted, gathered

Market presence of vegetable:marketed

Habitat: moist places

Availability: all year round

Dishes:salad, adobo, soup

Ginulay na pako

Ingredients

Pako
Dalayap (lime)
Bagoong

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, mix blanched fern, dalayap (lime) and bagoong.
3 . Ready to serve

Salad na pako

Ingredients

Pako
Luya
Kamatis
Sibuyas
Bagoong

Procedure

1 . Soak the collected tips of pako (vegetable fern young fronds) in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, mix blanched pako (fern), ginger, fish sauce and onion.
3 . Ready to serve

Adobong pako

Ingredients

Pako
Bawang
Laya
Paminta
Suka
Soy Sauce

Procedure

1 . Stir the fry garlic and ginger
2 . Add pako
3 . Add soy sauce and vinegar
4 . Add salt to taste

Paksiw na pako

Ingredients

Pako

Procedure

1 . Soak the collected tips of pako vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, mix blanched fern, ginger, vinegar, crushed pepper and onion.
3 . Ready to serve

Sinigang ng pako

Ingredients

Pako
Kamatis
Suka

Procedure

1 . Mix water, vinegar and tomato into a boil
2 . Add pako
3 . Serve!

Ginulay na pako

Ingredients

Pako
Kalamansi
Toyo
Bagoong

Procedure

1 . Mabilis na pakuluan ang pako at idrain
2 . Ilagay sa malinis na lagayan
3 . Pigaan ito ng kalamansi, ilagyan ng toyo at bagoong
4 . I-serve ito habang mainit