Lamb Tapa with Salsa Pina

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


May 2009 | By Malou Fores
Lamb Tapa with Salsa Pina
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient

Others

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

May 2009

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

Similar recipes:  Lamb Tapa with Mint Parsley Fried Ricerecipes with tapamore silog recipes

Serves
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.




    NEWSLETTER

    Recipe of the Day

    The Slam Dunk Bento
    This Cheez Whiz bento pays tribute to the Gilas Team and their FIBA Journey.
    View Recipe »

    Poll

    What sauce do you like with your pasta?
    VIEW RESULT
    37%
    17%
    24%
    21%
    Get a copy of our