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Nov 25, 2009
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Lamb Tapa with Salsa Pina

By: Malou Fores


Lamb Tapa with Salsa Pina

The pina salsa on the side brings a refreshing touch to the Pinoy breakfast classic!

Similar recipes: Lamb Tapa with Mint Parsley Fried Rice, recipes with tapa, more silog recipes

Serves
4 Prep Time 30 minutes Cooking Time 15 minutes

 

750 grams lamb tapa
      (available at The Blue Kitchen)
2 tablespoons cooking oil
3 cloves crushed garlic
5 cups steamed Benguet red rice
salt and pepper to taste

For the salsa pina
1 cucumber, chopped
4 red tomatoes, chopped
1 white onion, chopped
100 grams coriander, chopped
1/4 cup vinegar
1 tablespoon fish sauce
1 tablespoon sugar
salt and black pepper to taste

 

1  In a wok, heat cooking oil on medium flame. Fry lamb tapa until light golden brown. Remove lamb tapa from the pan and set aside.

2
  Add crushed garlic and steamed red Benguet rice to remaining oil in the wok. Season to taste.

3
  Make the Salsa Pina: In a bowl, combine combine cucumber, tomatoes, onions, and cilantro. Add the remaining ngredients and mix well.

4
  To serve, lay lamb tapa on top of the Salsa Pina.

 

Photography by David Hanson |  Styling by Paulynn Chang-Afable




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