From the depths of my fusion savory breakfast brain.
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From the depths of my fusion savory breakfast brain.
- Cacio e Pepe breakfast taco with sambal
I made a taco shell by grating pecorino, added black pepper to it, fried and flattened it in some olive oil.
Added an egg in it.
And Sambal.
Flipped it over to eat it as a taco. Now I get ‘breakfast food’
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@skinnylatte 1) breakfast tacos are near perfect; 2) this is amazing leveraging of frico
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Adrianna Tanreplied to Adrianna Tan last edited by [email protected]
As usual, when i say ‘add sambal!’ I don’t mean the rooster brand ‘Sambal oelek’. That is 100x more sour than it needs to be. I hate it
I exclusively buy Malaysian or Indonesian brands, or make my own
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@skinnylatte That's some wild fusion.
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Christopher Neugebauerreplied to Adrianna Tan last edited by
@skinnylatte any recs for ones that don't involve fish?
(I will accept being laughed out the door)
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@essentiallyjay it’s all glutamates
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Adrianna Tanreplied to Christopher Neugebauer last edited by
@chrisjrn the Runel brand. Sambal bawang probably
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I don’t think there is a single Huy Fong rooster brand product I like, including their Sriracha, but it might also be my opposition to white vinegar as a component in anything spicy
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@skinnylatte We have a jar of the crispy prawn chili in the fridge. It's right on the edge of too spicy for me, but I love it anyway!
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Patrick Lam :tinoflag:replied to Adrianna Tan last edited by
@skinnylatte wow now that's a hot take
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Adrianna Tanreplied to Patrick Lam :tinoflag: last edited by
@va2lam I really really hate their sriracha
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@skinnylatte
I wonder about using some other kind of vinegar. Cider or malt vinegar, maybe. -
@PJ_Evans I’m used to fresh homemade sambal. Make a new one at every meal. No vinegar needed
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@skinnylatte Eh? Sambal Ulek with vinegar? That's weird! It should just be peppers, salt and a bit of oil that's uleked together...
(Though I combine white wine vinegar, sugar and sambal with a bit of water to make my atjar ketimun...)
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@halla yeah they sell that with vinegar often as the first ingredient. It really throws off my taste for anything
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@emery yes!! That’s what I grew up eating (homemade) on toast
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@skinnylatte only Thai brand Sriracha is the *real* Sriracha, otherwise they’re all imposters
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@vatthikorn yeah I think the sriracha that people know here is.. its own other thing but I wish they called it something else
