Filipino Spinach and Egg Salad

Filipino Spinach and Egg Salad

This salad is traditionally made with water spinach, or kangkong, which is available anywhere in the Philippines and is sold worldwide in Vietnamese or Thai markets.Serve with Vinegar and Sautéed Shrimp Paste Sauce.

Ingredients:

1 lb (500 g) water spinach (or regular spinach or sweet potato greens)

1 tomato, cut into bite-size pieces

1 onion, thinly sliced

1 potato, peeled, diced and boiled

3 hard-boiled eggs, sliced

Vinegar and Sautéed Shrimp Paste Sauce, for garnish

Vinegar and Sautéed Shrimp Paste Sauce

This sauce can be served as a dressing for Filipino Spinach Salad.

Makes about 1/3 cup (80 ml) Preparation time: 5 minutes
3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
1 clove garlic, crushed with the side of a knife and minced
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon fish sauce
1 1/4 teaspoons bottled sautéed shrimp paste (page 16)
1 tablespoon freshly squeezed lime juice
Combine all ingredients in a small bowl, and mix thoroughly.

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes


Direction:

1. Wash the water spinach well and remove the leaves. Cut the stems into short lengths.
2. Boil the stems for 5 minutes. Add the leaves and boil for another 3 minutes. Rinse with cold water and drain well.
3. Combine the water spinach, tomato, onion, and potato in a mixing bowl. Mix thoroughly.
4. Place the vegetables on a large serving platter or divide them among four individual salad bowls. Garnish with the egg slices. Drizzle Vinegar and Sautéed Shrimp Paste Sauce.