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