Name: Pickled Kalabasa Salad with Pili Brittle
Yield: 4 servings
Ingredients: 2 cups romaine lettuce; 2 cups green curly lettuce; 2 cups kalabasa; 1 large red onion; ½ cup salt; 3 cups white vinegar; 3 cups white sugar; 2 tbsp mustard seed; 2 tbsp celery seed; 1 tbsp turmeric powder; ¼ cup Pili nuts; 3 tbsp pumpkin seeds; 3 tbsp butong pakwan; 2 tbsp sesame seeds; 1 tsp salt; 2 tsp baking powder; 3 cups water; ¼ cup olive oil; ½ cup water; ½ cup rice vinegar; ¼ cup toasted sesame oil; 2 tbsp soy sauce; 10 tbsp honey

1

In a big bowl, place in all your kalabasa slices and onion slices, sprinkle with salt, and cover with water. Let it sit for 2 hours

2

In a pot, simmer white vinegar and sugar until sugar is dissolved, place in mustard seed, celery seed, and turmeric, and continue to simmer.

3

Once done, in a mason jar/ jar stuff with as much kalabasa slices and onions, pour in vinegar mixture until everything covered. Store in fridge and let it pickle for at least 72 hours/ 3 days

4

After pickling the kalabasa, separate form the brine then roast it in an oven for 20 minutes, or until kalabasa has browned and softened. Set aside

Pili Nut Brittle

5

In a bowl, mix all the dry stuff and stir it together. Add the wet ingredients and mix until well incorporated. Let the mixture rest for half an hour until it becomes a solid dough.

6

Spread the dough flat onto a piece of baking paper. Add another piece of baking paper on top. Flatten the dough with a baking roll or the like.

7

Transfer the dough on a baking pan. Bake for approx. 30-45 minutes at 175°C (350°F). If the dough is not completely baked after 30 minutes, turn it over and remove the baking paper to make it easier for the steam to escape. The paper might stick a bit.

8