Adrianna Tan
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’
Chris Petrilli
@skinnylatte 1) breakfast tacos are near perfect; 2) this is amazing leveraging of frico
Adrianna Tan
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 l
I exclusively buy Malaysian or Indonesian brands, or make my own
Jay
@skinnylatte That's some wild fusion.
Adrianna Tan
@essentiallyjay it’s all glutamates
Adrianna Tan
@chrisjrn the Runel brand. Sambal bawang probably
Christopher Neugebauer
@skinnylatte any recs for ones that don't involve fish?
(I will accept being laughed out the door)
Adrianna Tan
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
Adrianna Tan
@va2lam I really really hate their sriracha
Patrick Lam :tinoflag:
@skinnylatte wow now that's a hot take
Adrianna Tan
@halla yeah they sell that with vinegar often as the first ingredient. It really throws off my taste for anything
Halla Rempt
@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...)
Zack Apiratitham
@skinnylatte only Thai brand Sriracha is the *real* Sriracha, otherwise they’re all imposters 😉
Adrianna Tan
@vatthikorn yeah I think the sriracha that people know here is.. its own other thing but I wish they called it something else
Adrianna Tan
@chrisjrn hehe! Happy to split some if you like
Christopher Neugebauer
@skinnylatte laterpost: bought some; it's good, though I do not need all that much; thanks!
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