Salad with sautéd Tulip Pork Luncheon Meat

• 30 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 1 Onion
• 100 g Salad
• 1 Tomato
• 20 g Cilantro
• 15 g Mint
• 4 tbsp Roasted peanuts
• 3 Eggs
• 100 g Crispy frying mix flour

SAUCE

• 2 tbsp Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• 0.5 tsp Ground pepper
• 1 tsp Kumquat juice
• 3 tbsp Fried garlic oil

Print recipe

Instructions

Food preparation:

• Slice the Tulip Pork Luncheon Meat approx. 7 mm
• Slice the onion, then put it in the cold water
• Cut the salad into strips
• Take out the seeds of the tomatoes, and then cut them into thin strips
• Cut the cilantro into 3 cm pieces
• Boil 2 eggs for 6 minutes

Mix the crispy frying mix flour with eggs.

Dip the Tulip meat in the crispy frying mix flour.

Sauté the Tulip meat until the two sides of the Tulip meat are golden. Then take it out.

Making the sauce: Pour vinegar, sugar, salt, ground pepper, kumquat juice and fried garlic oil in the bottle, then shake the bottle until all ingredient are mixed.

Place the salad on the dish, pour the sauce over the salad, place the Tulip meat and sprinkle with roasted peanuts.

Serve with rice.

Tip

Serve with rice or serve for party.