“I enjoyed this very much with our grilled mackerel yesterday. I haven’t eaten this for a long time. Ang sarap, kumain ako ng naka kamay.”
1/2 k. katuray flowers
1 medium size tomato, chopped
1 small size onions, chopped thinly
Spring onions, chopped (optional)
2-3 tbsp. bagoon na isda
half of lemon juice or 3 calamansi
1. Cut stem and remove stamen and/or pistil of katuray flower and rinse thoroughly. In a casserole boil water and blanch katuray for 1/2 to a minute.
2. Drain water and transfer to a plate, let it cool.
3. In a mixing bowl toss katuray, and all other ingredients.
4. Chill in refrigerator until ready to serve.
Before boiling the “katuday” flower, be sure to remove the anther (yellow part of the flower located inside) because if it’s not properly removed, it will affect the whole salad, it will be bitter.