This Quezon-inspired creamy Pako recipe is a “yes” for your healthy family dining
Quezon Province offers a variety of picturesque scenery; from beaches, to mountains, to religious attractions. Aside from this, the province also has a rich culinary tradition. You can fill your tummy with sweets, meat, noodle dishes, and many more treats while also savoring Quezon’s rich biodiversity.
One of the most savored recipes in Quezon Province is their ginataang pako, their signature coconut cream and fern vegetable recipe. “Pako” is the Tagalog word for one type of edible ferns.
The good news is, you don’t need to drive for several hours to the province to taste their signature coco-veggie recipe. Make your own ginataang pako at home with the same creamy and leafy goodness from Quezon. Try it with the smokey flavor of tinapa for a savory twist on this Quezon specialty. Truly a fun, healthy dining with your family!
Ginataang Pako with Tinapa
Ingredients
1 -medium Sarangani Bay Deboned Milkfish
1/2 cup cooking oil
1/4 cup shallots, chopped
1 tbsp garlic, minced
2 long green chilis, sliced
500 g pako (fiddle fern), washed and trimmed
1 cup coconut cream
1 tbsp fish sauce
Procedure
1. Heat cooking in a pan, fry smoked fish until crisp and brown. Set aside.
2. Get 3 tablespoons of oil from frying fish, heat in another pan.
3. Saute shallots, garlic and long green chilies. Add coconut cream and fish sauce. Allow to come to a slow boil.
4. Add pako and cook for 2 minutes. Remove from heat. Place in a platter and place crisp fried smoked fish on top. Garnish as desired.
