Kerabu

Method

1. Pick only tender pako tips, discarding tough stems. Wash in several changes of clean water to remove grit.
2. Blanch the fern in boiling water for 30–45 seconds, then transfer immediately to ice water. Drain and dry thoroughly.
3. Toast the grated coconut in a dry pan until deep golden with a few dark, smoky flecks; do not burn it bitter.
4. Toast or fry the dilis until crisp, then drain and cool.
5. Whisk vinegar, calamansi, sugar, pepper, and only a small pinch of salt.
6. Combine pako, tomatoes, onion, chili, toasted coconut, and half the dilis. Toss with the dressing just before serving.
7. Finish with the remaining crisp dilis on top.