From the recipe collection
Gaway-Gaway Flower Salad
Tender gaway-gaway blossoms are blanched, squeezed dry, and dressed with tomato, onion, cane vinegar, bagoong, and chile.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Sort the blossoms carefully, removing tough stems, insects, wilted pieces, and any plant material that cannot be positively identified.
- Bring a pot of salted water to a boil and blanch the blossoms for 2 minutes.
- Drain immediately, rinse briefly under cold potable water, and squeeze gently so the salad will not become watery.
- Whisk vinegar, calamansi, cooked bagoong, and sugar in a serving bowl.
- Add tomato, onion, chile, and the drained blossoms, then toss gently to distribute the dressing.
- Rest for 5 minutes, taste, and adjust with salt or a small splash of vinegar rather than more bagoong first.
- Serve the same day with grilled or fried fish; refrigerate until serving.