Tinapa and Togue Salad with Adobo Vinaigrette


Tinapa and Togue Salad served with Crispy Shanghai Wrapper for added texture and a punchy Adobo Vinaigrette for an explosion of flavor.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 1 to 2

20 grams togue
15 grams carrots, finely julienned
10 grams white onions, finely julienned
1 gram kutchay, chopped
1 gram tinapa flakes
1 gram hibe, dried
20 grams red cabbage, chiffonade
20 grams green cabbage, chiffonade
1 shanghai wrapper, fried
1 gram shallots, fried
1 gram cilantro
1 calamansi

For the Adobo Vinaigrette
30 ml olive oil
20 ml sukang Iloko
20 ml honey
5 grams garlic, minced
15 ml soy sauce
salt and pepper, to taste

For the Adobo Vinaigrette
Combine olive oil, sukang Iloko, honey, garlic, and soy sauce, then season with salt and pepper.

To Assemble
1. In a bowl, mix all the ingredients and drizzle with adobo vinaigrette.
2. Garnish with fresh cilantro and calamansi.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.