Ingredients with Measurements:
- 2 cups of cooked tapay (fermented rice)
- 1 cup of sliced cucumber
- 1 cup of sliced tomatoes
- 1 cup of sliced onions
- 1 cup of chopped cilantro
- 1/2 cup of chopped mint leaves
- 1/2 cup of roasted peanuts
- 1/4 cup of lime juice
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked tapay, sliced cucumber, sliced tomatoes, sliced onions, chopped cilantro, and chopped mint leaves.
2. In a separate bowl, whisk together the lime juice, fish sauce, sugar, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until all ingredients are evenly coated.
4. Sprinkle the roasted peanuts on top of the salad.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 9g
- Cholesterol: 0mg
- Sodium: 520mg
- Total carbohydrates: 33g
- Dietary fiber: 3g
- Sugars: 8g
- Protein: 6g
Substitutions for ingredients:
- Tapay can be substituted with cooked rice or quinoa.
- Fish sauce can be substituted with soy sauce or tamari sauce.
- Roasted peanuts can be substituted with roasted almonds or cashews.
Variations:
- Add sliced bell peppers or carrots for extra crunch.
- Substitute the cilantro and mint with basil or parsley for a different flavor profile.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To make the tapay, soak 2 cups of rice in water for 24 hours. Drain the water and let the rice sit in a warm place for 24-48 hours until it ferments and becomes slightly sour.
- Use fresh lime juice for the dressing for the best flavor.
- Adjust the amount of fish sauce and sugar to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or mint leaves.
Garnishes:
- Extra cilantro or mint leaves.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve with steamed rice or noodles for a more filling meal.
Troubleshooting advice:
- If the salad is too sour, add more sugar to balance out the flavors.
- If the salad is too salty, add more lime juice or a splash of water to dilute the dressing.
Food safety advice:
- Make sure to properly ferment the rice for the tapay to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Tapay is a traditional Filipino dish made from fermented rice.
Flavor profiles:
- This salad is tangy, slightly sour, and refreshing.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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Region: Thai