The day time = “Me” time?
Because my husband is working so I can have anything what I want to eat for my lunch.
Today I made this Indonesian salad for lunch using leftovers spicy sweet soy dipping sauce as a dressing.
The recipe for the dipping sauce actually is in my previous recipe. You can simply find it in my recipe lists. #spicysweetsoydippingsauce
I like this salad so much because it’s totally different with American salads. Even it’s different with Chinese or Japanese salads.
The taste is so refreshing between spicy, sweet, and sour.
Wanna try this salad? Here is the recipe!
- For salad:
- Deep fried tofu (you can use silk or firm tofu then fried it) mine I bought it in Asian store and it’s already fried
- Fried egg (egg omelette)
- Shredded cabbage
- Shredded carrot
- Bean sprouts
- Chopped green onion
- Little oil
- For sauce:
- Sweet soy sauce
- Minced garlic
- Sliced shallots
- Chopped birds chilliest or Thai chilies
- Lemon juice
For salad: In a small bowl crack the egg and beat it until no white remind. Set aside.
In a medium non-stick skillet over medium heat, add the oil. Pour in eggs and tilt pan so eggs fully cover the entire pan. Cook for 2 minutes and flipped over, cook another side too.
When the egg turns golden brown turns off the heat. Transfer the egg omelette on a plate or cutting board. You can sliced or either leave it as it is.
Sliced the fried tofu. And mixed all the vegetables.
For the sauce: In a small bowl add all the sauce ingredients and mixed well.
For assembly: I like to arrange the whole omelette on a plate, then add the vegetables on it. Sprinkle with tofu sliced then lastly pour the sauce over the tofu. But of course you can sliced your omelette and arranged it with the rest of the ingredients.
Note: For me I like to enjoy it with Indonesian shrimp crackers.
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