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Salted Egg Salad Recipe

  • 4 Salted Eggs

  • 1 small sized Cucumber

  • 5 of Red Shallots, thinly sliced (or 1 of Onion)

  • 3 of Red Chillies, thinly sliced (de-seeded is optional)

  • 3 Tablespoons of Lime Juice

  • 1 Tablespoon of Pickled Garlic, finely chopped (optional)

  • 2 Tablespoons of Coriander leaves, chopped

  • A pinch of Sugar (Optional)

How To Cook Salted Egg Salad:
  • Cut the salted eggs into wedges

  • Place them in the serving plate

  • Sprinkle with sliced cucumber, shallots, chillies and coriander leaves

  • Squeeze the lime over the salad

  • Garnish with lime wedges, and serve with rice porridge

  • Best served with rice and Tapa or Tocino.


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