Tapa, Pako and Salted Egg Salad
* 250 grams beef sirloin
* 1 tsp chili garlic sauce
* 1 tbsp garlic, minced
* 2 tbsp soy sauce
* ¼ tsp freshly ground black pepper
* 1 tsp sugar
* 1 tbsp vinegar
* 1 tbsp papaya seeds
* ¼ cup ripe papaya, chopped
* ¼ cup red onions, chopped
* ¼ cup cilantro (wansoy)
* 1 clove garlic
* 1 ½ tbsp ginger, minced
* 3 tbsp calamansi juice
* 1 tsp honey
* ½ tsp sea salt
* chili flakes, optional (to taste)
* ¼ cup extra virgin oil
* 1 bunch fiddlehead fern (pako), rinsed and spun dry
* 1 cup jicama (singkamas), julienned
* 1 cup cherry tomatoes, halved
* 3 salted eggs, peeled and sliced
* 1 red radish, sliced thinly
* atchara and a pinch of chili flakes (to serve)
1) Make the tapa: Pound beef with a meat mallet until thin. Marinate beef in chili garlic sauce, garlic, soy sauce, pepper, sugar and vinegar, covered, in the refrigerator for at least 2 hours or overnight.
2) Make the papaya dressing: Whiz all ingredients, except olive oil, in a food processor or blender. With the motor running, pour in oil in a slow, steady stream. Refrigerate until ready to use.
3) Fry tapa in a pan over medium heat.
4) Place pako in a bowl. Top with singkamas, tomatoes, salted eggs, radish and tapa. Serve with atchara and chili flakes, if desired. Serve with dressing on the side.