PAPAYA, CARROTS AND FRIED FISH SALAD


Ingredients:
3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansuy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers



Procedure:
1. Toss papaya, carrots and wansuy in a bowl.
    Set aside in the refrigerator to chill.
2.
Using a mortar and pestle, coarsely crush the hibe and 
    the siling labuyo together. Transfer in a bowl. 
    Add sugar and mix very well
3.
Whisk in oil, calamansi juice and vinegar until the mixture 
    is fully incorporated. 
4. Season with MAGGI MAGIC SARAP and patis to taste.



5. To assemble salad, toss the prepared vegetable in the 
    prepared dressing. Transfer on a plate and top with fried 
    left-over fish, fried tofu or crispy wonton wrappers.


Good to Know:
Sumptuous salads provide an enjoyable way of getting dose 

of much needed vegetables.


Good to Remember:
PAPAYA is a natural source of vitamin A. 

Vitamin A helps in healthy eyesight.

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