Sunday, July 1, 2012

Tomato Salad

Tomato Salad with Fermented Green mangoes
One time when having butter-fried haddock, I wanted to eat salad greens (baby spinach in particular), but could not have any salad dressing due to THD.  Suddenly I had an epiphany. I could use what we Filipinos traditionally use for fried fish that is not vinegar-based: Ensaladang Kamatis na may Patis. This could very well serve as my salad dressing.

1 medium slicing tomato
1 spring onion, sliced
ginger-infused fish sauce to taste
Optional: 1 pint of fermented green mangoes, drained, diced

Mix together. Eat with any meat or fish. Or use as a "salad dressing" for salad greens.

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