Cucumber, chili and tomato salad
About 10 days ago, I cooked a batch of Southern style fried chicken but with a totally Asian take. While the texture was the same as traditional Southern style fried chicken, the aroma, color and flavors were totally different.
To accompany the fried chicken, I made a simple salad. The dressing? Oil free. Just lemon juice, sugar and patis (fish sauce). Don’t look shocked. Once mixed with the onions, chili and cilantro, the effect was wonderful.
Ingredients:
1 cucumber, peeled and cut into half-inch cubes
4 tomatoes, cut into half-inch cubes
1 finger chili, sliced thinly
12 to 15 onion leaves, cut into half-inch lengths
1 small onion, roughly chopped
juice of half a lemon (I used native lemon, the one with the green peel)
½ tsp. of patis (fish sauce)
1 tbsp. of sugar
cilantro leaves, for garnish
Place all the salad ingredients, except the cilantro, in a bowl. Toss gently using your fingers. Sprinkle the cilantro on top before serving.
Up next, Southern style fried chicken with Asian spices and coconut milk.
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Like an Asian pico de gallo
Looks very refreshing. Can’t wait to try it with fried fish too!
Will definitely try this. Since the day I tasted this salad made by a friend, and combined with inihaw na tanigue,I have made cilantro a regular in our freezer.
hi masarap sya tamang tama n magpartner sla ng fried chicken appetizer i love it..cucumber tomato salad try add manibalang na mangga masarap sya.. i partner din sa pritong isda..tnx.
Does it really have to be patis, Connie? O sige na nga, I believe you and I think this is one of those that I have to try one of these days. Thanks.