How to Make Ensaladang Filipina or Filipino Salad

Ensaladang Filipina or Filipino Salad Recipe
Philippine Cuisine
Ingredients: serve 6
20grams okra
600g eggplants
250g sweet potato(kamote) tops
250g water spinash (kangkong)
400g jicama (singkamas)
300g green mango
240g tomatoes
2 salted eggs( itlog na maalat) or hardboild eggs
1tsp salt

Procedures:
Trim the stems off the okra and eggplants. Wash both

Pick the leaves of the sweet potato tops and the water spinach and discard stems. Wash leaves

Peel jicama and cut into matchsticks 5cm x 1cm in pieces

Peel mango and cut into 1cm in cubes.

Wash tomatoes. Slice into wedges.

Peel the salted eggs. Slice to wedges.

Cooking:
Heat water in a steamer. As soon as water boils, and okra, sweet potato tops, and water spinach. Sprinkle with salt. Steam for 3 minutes or until tender but still green. Cool right away in an ice bath. Remove and set aside.

Grill eggplants directly over flame until the skin is charred. Peel when cool.

Assembly:
Arrange all the ingredients without dressing on a patter and present like a salad bar or in individual plates/bowls. Serve with dressing in separate bowls.

Dressings:
For a salty base: Sauteed shrimp paste(bagoong alamang guisado)

Sauteed fish paste (bagoong na isda guisado)

For a sweet sour base:
Sweet and sour vinaigrette(tagalog dressing)

Honeyed fish sauce dressing (pulot at patis)

Vegetable selection the should be cooked:
Eggplant grill on an open flame and peel keeping stems intact.
Okra
Winged beans(sigarilyas)
Green beans
Yard long beans (sitaw)
Bitter gourd(ampalaya) remove the seeds without breaking the pod and cut thinly at an angle. Or if using baby ampalaya, cut lengthwise into two.

Steam for 3 minutes or blanch in lightly salted water for 1 minutes or until tender but green. Immediately cool in an ice bath to stop the cooking.

Leaf vegetable tops include:
Water spinach(kangkong)
Malabar spinach(alugbati)
Chayote(sayote) tops
Sweet potato tops
Squash tops and flowers (kalabasa)

At the leaf tops should be steam until tender but green. Immetdiately cool in an ice bath to stop cooking.

Another method is to pan steam leafy vegetables inside a covered pan with the water that drips from washing the vegetables until slightly cooked but not limp and still green. Cool immediately in ice water. Set aside.

Vegetable that can be eaten raw
Fiddlehead fern(pako) tops
Very young and newly harvested ampalaya, washed in salt
Hearth of palm of coconut pith(ubod)
The outer layers are used for lumpia and are cooked
Singkamas (jicama) end.

How to Make Ensaladang Filipina or Filipino Salad

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