Name: Ensaladang Langka with Tinapa Vinaigrette
Yield: 4 servings
Ingredients: 3 tbsp minced garlic; 2 cups langka; 1 tsp Spanish paprika; 2 tsp fish sauce; 1 tbsp oyster sauce; 1 cup water; ½ tsp salt; 1 tsp ground black pepper; 1 large curly leaf lettuce; ½ cup red onions; 4 large tomatoes; 1 small cucumber; 1 cup tinapa flakes; 1 cup apple cider vinegar; 2 ½ cups canola oil; 1 tbsp ginger; 1 tbsp garlic; 2 tbsp honey; juice from 1 lemon; zest from 1 lemon; 1 tsp fish sauce; ½ tsp ground black pepper

Cook the langka

1

In a small pot sauté garlic until fragrant. Add in the langka and paprika then cook for five mins. Add the fish sauce, oyster sauce and a cup of water then let it simmer for 15-20 mins. Season with salt and pepper then transfer to a container. Let it cool in the chiller for at least an hour.

Make the vinaigrette

2

Flake the tinapa. Make sure to not include the bones and scales.

3

Whisk together the tinapa flakes, apple cider vinegar, ginger, garlic, lemon juice, and zest in a bowl.

4

Gradually add the canola oil, about 1/4 cup at a time. Once the mixture has emulsified add the season with salt, fish sauce, and black pepper.

Assemble the salad

5

In a bowl layer in the lettuce, red onions, cucumber, tomatoes, and cooked langka. Drizzle the 1/2 cup of tinapa vinaigrette then toss. Add more vinaigrette, if desired. Transfer to a serving plate or bowl then serve.