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While it looks like a green bean, katuray is actually an edible flower from the hummingbird tree.

It is native to the Philippines, Indonesia and Malaysia.

Katuray is rich in protein and vitamins B and C and is said to help against cough and colds.

Chef Gilly Gomez shares three recipes where one can use katuray.

First is his Katuray Thai Salad.

Ingredients
blanched katuray
patis
kalamansi juice
white sugar
olive oil
sliced tomatoes
julienned carrots
julienned singkamas
green bell pepper
onions
grated peanuts
sesame seeds

How to prepare
1. Remove the stems inside the katuray
2. Blanch the katuray
3. Mix patis, sesame oil, kalamansi juice, white sugar and olive oil in a bowl until emulsified
*Chef Gilly says that the olive oil must be twice the volume of the patis.
4. Place katuray, tomatoes, carrots, singkamas, bell pepper and onions on a plate
5. Top with grated peanuts and sesame seeds
6. Drizzle with the prepared dressing

Watch this feature from Good News to get Chef Gilly's recipe for Katuray Dinengdeng and Katuray Dinakdakan.

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