A girlfriend of our family is from the Philippine islands and her mom showed us this recipe many years ago. While we call it “Philippine Tomato Salad,” she never told us the correct name. This is simple to make, taste great and goes well as a side dish with fish, Chicken or Steak served on the same plate taking advantage of the juice to augment main course.
Ingredients:
Picked a few fresh pods today just to make salad for dinner.
Chop tomato in half, then into four wedges, purple onion is diced and so are the Jalapeños.
All placed into a large salad bowl.
Use your favorite brand of soy sauce and pour over all ingredients.
Looks like this picture.
If you look to bottom of bowl there should be 1/4 to 1/2 inch of soy in the bottom.
Once done, looks like this below, place in fridge for 1 hour to chill and allow tomatoes to bleed additional juice into salad.
Finished salad served.
If you want to check out my glog click here.
Ingredients:
- 6 Whole Tomatoes (fresh)
- 3 to 4 Jalapeños
- 1 Purple Onion
- ¼ to ½ Cup Soy Sauce
Picked a few fresh pods today just to make salad for dinner.
Chop tomato in half, then into four wedges, purple onion is diced and so are the Jalapeños.
All placed into a large salad bowl.
Use your favorite brand of soy sauce and pour over all ingredients.
Looks like this picture.
If you look to bottom of bowl there should be 1/4 to 1/2 inch of soy in the bottom.
Once done, looks like this below, place in fridge for 1 hour to chill and allow tomatoes to bleed additional juice into salad.
Finished salad served.
If you want to check out my glog click here.
