Tapa, Pako, and Salted Egg Salad with Papaya Dressing

3:45:00 AM

TAPA, PAKO, AND SALTED EGG SALAD WITH PAPAYA DRESSING

Serves: 4

Prep time: 1 hour

Cooking time: 1 hour

For the tapa:

- 250 grams beef sirloin or tenderloin

- 1 teaspoon chili garlic sauce

- 1 tablespoon minced garlic

- 2 tablespoons soy sauce

- 1/4 teaspoon freshly ground black pepper

- 1 teaspoon sugar

- 1 tablespoon vinegar

For the papaya dressing:

- 1 tablespoon papaya seeds

- 1/4 cup chopped ripe papaya

- 1/4 cup chopped red onions

- 1/4 cup cilantro (wansoy)

- 1 clove garlic

- 1 1/2 tablespoons minced ginger

- 3 tablespoons calamansi juice

- 1 teaspoon honey

- 1/2 teaspoon sea salt

- Pinch of chili flakes (optional)

- 1/4 cup extra virgin olive oil

- 1 bunch fiddlehead fern (pako), rinsed and spun-dry

- 1 cup julienned jicama (singkamas)

- 1 cup cherry tomatoes, halved

- 3 salted eggs, peeled and sliced

- 1 red radish, sliced thinly

- Atchara and pinch of chili flakes, to serve (optional)

1. Make the tapa: Pound beef with a meat mallet until thin. Marinate beef in chili garlic sauce, garlic, soy sauce, pepper, sugar, vinegar, covered, in the refrigerator for at least 2 hours or overnight.

2. Make the papaya dressing: Whiz all ingredients, except olive oil, in a food processor or blender. With the motor running, pour in oil in a slow, steady stream. Refrigerate until ready to use.

3. Fray tapa in a pan over medium heat.

4. Place pako in a bowl. Top with singkamas, tomatoes, salted eggs, radish, and tapa. Serve with atchara and chili flakes, if desired. Serve with dressing on the side.

Enjoy your cooking with your loved one

Sumber majalah: Yummy philippines, June 2016

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