Summer 2008 (July) was the last time I went back to Philippines. It was also during this trip when I learned a new salad recipe from an aunt. The new discovery in the salad world was reconstructed only two days ago by my sister. So dinner was rice, fried short mackerel (Pla too) and Baguio pechay salad. I couldn't ask for more. The salad complemented the steamed rice and fried fish. A perfect combination! Plus, it provided us alkaline our bodies needed.
Baguio Pechay Salad
Ingredients:
3 big heads of Baguio Pechay, sliced into thin shreds
5 tomatoes, chopped
salt to your taste
calamansi juice
Instructions:
1. Mix all the ingredients in a bowl.
2. Taste and adjust the seasoning to your liking.
3. Enjoy!
Here's the calamansi I harvested from Aunty Zen's garden in Hua Hin.
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