Tinapa't Tops Salad

                


This recipe was taken from the glossy Filipino food magazine Breakfast Magazine and was prepared by Chef Kalel Chan. This was recreated for me by my talented and beautiful sister-in-law Pinky during my visit to the Philippines last year.

Pinky is on the right with her daughters, Roxanne and Bea and granddaughter, Gelay,  during their recent tour of Japan.  

One can substitute spinach or kale for all three unfamiliar sounding vegetables mentioned in the recipe, kangkong, kamote tops and alugbati. As for the salted eggs one can just use hard boiled eggs and add salt to the dressing. Tinapa is an example of salted fish you can use and is available in Asian stores.



Tinapa't Tops Salad

(Kalel Chan from Breakfast Magazine)

20 grams kangkong, blanched
20 grams kamote tops, blanched
20 grams alugbati, blanched
20 grams tomato, julienned
10 grams red onion, sliced
5 grams smoked fish meat (example tinapa available from Asian stores)

For the dressing
1 piece small salted egg
3/4 cup olive oil
White sugar to taste
Salt and pepper to taste

Blend all the ingredients till smooth

Assembly

Pour a small amount of dressing on a plate.
Arrange blanched leaves in the middle.
Add tomatoes and onions randomly.
Garnish with roasted bits of small fish.