- 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.
