Monday 25 September 2017

Malaysian tomato salad

This is a refreshing change from the usual tomato salad with basil.

Serves 4. Preparation time: 10 minutes; cooking time: 2 minutes

LSF, WF, GF, DF, V

YOU WILL NEED

2 tbsp desiccated coconut

1 ½ tbsp kecap manis (sweet soy sauce)

2 tsp dark brown sugar

2 tsp rice vinegar

2 red chillies, deseeded and finely sliced

8 large ripe tomatoes, or 4 beef tomatoes

4 spring onions, finely sliced

Method

Dry-fry the coconut in a non-stick pan, tossing occasionally, over a medium heat until golden. Set aside.

Put the kecap manis, sugar, vinegar, chillies and 2 tsp of the toasted coconut into a bowl and stir to make a dressing. Slice the tomatoes thinly and arrange in a serving dish.

Drizzle with the dressing and sprinkle with the rest of the roasted coconut and the spring onions before serving.

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