This Pinoy inspired salad features a Bahay Kubo vegetable, cool cucumbers for good digestion, and a sprinkle of tofu to give your greens a little bit of meat.
Preparation time: 5 to 8 minutes | Cooking time: 5 to 8 minutes | Serves 2
- 1 pipino, shaved lengthwise
- 1 tablespoon wakame, steeped in hot water
- 12 cherry tomatoes, charred
- 2 tablespoons nori, pulverized
- 1 bunch lettuce
- 2 sprigs cilantro
FOR THE DRESSING
- 1/4 cup wakame, steeped in water
- 2/3 cup peanut oil
- 1/4 cup Asian white vinegar or shao xing wine
- sugar, to taste
- salt and pepper, as needed
1.) In a clean, dry bottle, place the wakame steeped in water, peanut oil, Asian vinegar, sugar, salt, and pepper. Cover and shake well to emulsify, then store in the same bottle, labeled.
2.) In a small pot or pan, simmer water with sugar, salt, pepper, and turmeric powder on low heat. Add the shaved labanos gently, and cook until medium, making sure it’s not mushy. Remove the labanos carefully from the liquid, then set on paper towels to cool and drain off.
3.) In another pan, heat the oil. Fry the allumettes of tokwa until crisp. Remove, drain, and season with salt and pepper.
4.) Assemble the labanos and tokwa with pipino, wakame, cherry tomatoes, nori, lettuce, and cilantro. Finally, drizzle the salad with dressing.
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