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KATUDAY
Squash blossoms are probably the best known edible flower, but locally, a unique, white flower called katuday may also be found at markets catering to Filipino ingredients.Upon initial examination, this flower may resemble a large pea blossom, but clearly it is a bit more unusual.
The basics: Katuday, also called West-Indian pea, is the flower or blossom of the Hummingbird or Corkwood tree. The flower is hooklike, resembling the beak of a hummingbird.
There are two varieties: the common creamy white flower and the more prized pink flower. The flowers grow in clusters and are harvested in both bud and flower form, although the tender bud is preferred.
The tree is native to Indonesia and is found throughout the Pacific, the Philippines, Thailand and Vietnam. It is most favored by Filipinos, who believe the flower's medicinal qualities aid in regulating blood pressure. It is also used as a laxative.
Many say that the flavor is an acquired taste because of a slightly bitter bite. It has been compared slightly to warabi or fern shoots.
Selecting: The flower is generally sold loose or in half-pound bags. It is fragile and will brown quickly. Watch out for limp or wilted flowers.
Storing: Store katuday in a plastic bag in the refrigerator for up to four days.
Use: Katuday must be cooked before eating. Remove the stem and stamen of the flower, then steam or parboil it a few minutes. The liquid remaining can be consumed for medicinal purposes.
The most popular way of enjoying katuday is as a salad with a patis (fish sauce), garlic and ginger vinaigrette. Katuday can also be added to soups and other vegetable dishes that have a broth base. Sweet potato greens are also a favorite pairing. Katuday is often added to curries in Thai and Vietnamese cuisine. Try dipping katuday in a tempura batter and deep-fry.
Where to buy: Katuday can be found year-round at selected markets such as Daiei (Waipahu), Chinatown and farmer's markets. Prices range from $1 to $2 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
