Monday, December 4, 2017

COCONUT HEART ( UBOD) SALTED EGG SALAD in GARLIC KALAMANSI JUICE DRESSING


INGREDIENTS:

  • 2 medium  size boiled salted eggs ( itlog na pula or maalat), cut into dice
  • 1/4 kl of coconut  heart ( ubod)  julienne cut
  • 1 medium slide tomato,  slice into dice
  • 1 medium size  red onion, slide thinly in a vertical manner
  • 1 teaspoon of  roasted garlic
  • 2 tablespoons of  calamansi juice or lemon juice 
  • 2 leaves of lettuce

PROCEDURES:

  • In a clean bowl, mixed  and toast all the  ingredients slowly except for  calamansi juice and roasted garlic.
  • Once all the ingredient are well mix, add the calamansi juice and then sprinkle the roasted  garlic  and toast all the ingredients again.
  • then  in a  serving plate, arrange the lettuce leaves in a  circular manner and then put the mixed ingredients in the middle of it.
  • Then sprinkle the remaining  roasted garlic on the top. By the way, if you want it more salty, then add salt.
  • Then serve it immediately to retain the crunchiness of the  coconut  heart.