Ensaladang Langka with Tinapa Vinaigrette

3 tbsp minced garlic

2 cups langkaraw and washed

1 tsp Spanish paprika

2 tsp fish sauce

1 tbsp oyster sauce

1 cup water

½ tsp salt

1 tsp ground black pepper

Salad Components

1 large curly leaf lettucechopped

½ cup red onionschopped

4 large tomatoescut into quarters

1 small cucumber

Tinapa Vinaigrette

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

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

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

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

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

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.

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Ensaladang Langka with Tinapa Vinaigrette