For those who want to try a tangy and spicy mixed salad, I'd like to share this recipe for Potato and Egg Mixed Salad, made with a full variety of ingredients including potatoes, boiled eggs, tofu, bean sprouts, and cucumber.
Ingredients
- 4 eggs
- 2 pieces of tofu
- 2 potatoes (cut into small square cubes)
- 1 small bowlful of bean sprouts (blanched in hot water for about 1 minute)
- 1 cucumber (thinly sliced)
- 1 chili pepper (thinly sliced)
- 1 clove of garlic (thinly sliced)
- A small amount of coriander
- 1 teaspoon of chili flakes
- 3 tablespoons of peanut butter
- 2 tablespoons of honey
- 1 lime (juiced)
- Water
- A small amount of salt and white pepper powder
Step-by-step instructions
1. Boil the 4 eggs.
Slice the tofu thinly and fry until golden brown. Then season with salt and white pepper powder.
Boil the potato cubes in salted water until tender, then scoop them into a bowl.
2. Heat a pan, add a little oil, and sauté the garlic and chili flakes. Then add the peanut butter, lime juice, and honey together and heat until it starts to bubble. Add a little more water if needed.
Taste for a mild saltiness and add salt and white pepper powder as needed.
3. In a large bowl, cut the boiled eggs into small pieces. Add the boiled potatoes, fried tofu, bean sprouts, cucumber, chili pepper, and a little coriander. Then pour in the spicy sauce prepared earlier and toss well to combine evenly.
And there you have it - a delicious Potato and Egg Mixed Salad!
Source: Asianfoodnetwork.com
