Salad of Young Ubod and Pomelos

• 1 kg ubod (hearts of palm), julienned
• soaked in water with calamansi juice drain before use
• 2 pcs jicama peeled, julienned
• 2 pcs carrot peeled, julliened
• 2 pcs red bell pepper seeded, julienned
• 2 pcs green bell pepper seeded, julliened
• 1 whole pink pomelo segments peeled and seeded
• 1 recipe honeyed-patis dressing

Honeyed-Patis Dressing

• 1/4 cup dayap or lemon juice
• 2 tbsp patis fish sauce
• 1/3 cup honey
• 1/2 tbsp dayap zest grated
• pinch white ground pepper

Shrimp Kinilaw:

• 1 kg fresh white shrimps peeled, headless, and deveined
• 1 cup cane vinegar
• 2 pcs white onion minced
• 2 pcs ginger approx 1 inch, peeled and minced
• 1 bird’s eye chili chopped
• juice from 10 pcs. calamansi
• 2 tbsp fish sauce