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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:16:34 JST 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’

   #Food #Cooking

   • Embed this notice
     Chris Petrilli (petrillic@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:18:08 JST Chris Petrilli

     in reply to

     @skinnylatte 1) breakfast tacos are near perfect; 2) this is amazing leveraging of frico

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:19:26 JST Adrianna Tan

     in reply to

     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

   • Embed this notice
     Jay (essentiallyjay@jayesh.info)'s status on Saturday, 21-Dec-2024 04:21:31 JST Jay

     in reply to

     @skinnylatte That's some wild fusion.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:21:31 JST Adrianna Tan

     in reply to

     • Jay

     @essentiallyjay it’s all glutamates

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:22:27 JST Adrianna Tan

     in reply to

     • Christopher Neugebauer

     @chrisjrn the Runel brand. Sambal bawang probably

     https://www.indofoodstore.com/Hot-Sauces-Sambal.aspx

   • Embed this notice
     Christopher Neugebauer (chrisjrn@social.coop)'s status on Saturday, 21-Dec-2024 04:22:29 JST Christopher Neugebauer

     in reply to

     @skinnylatte any recs for ones that don't involve fish?

     (I will accept being laughed out the door)

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:27:56 JST Adrianna Tan

     in reply to

     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

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:37:19 JST Adrianna Tan

     in reply to

     • Patrick Lam :tinoflag:

     @va2lam I really really hate their sriracha

   • Embed this notice
     Patrick Lam :tinoflag: (va2lam@mastodon.nz)'s status on Saturday, 21-Dec-2024 04:37:20 JST Patrick Lam :tinoflag:

     in reply to

     @skinnylatte wow now that's a hot take

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 04:40:04 JST Adrianna Tan

     in reply to

     • Halla Rempt

     @halla yeah they sell that with vinegar often as the first ingredient. It really throws off my taste for anything

   • Embed this notice
     Halla Rempt (halla@fosstodon.org)'s status on Saturday, 21-Dec-2024 04:40:05 JST Halla Rempt

     in reply to

     @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...)

   • Embed this notice
     Zack Apiratitham (vatthikorn@techhub.social)'s status on Saturday, 21-Dec-2024 06:11:23 JST Zack Apiratitham

     in reply to

     @skinnylatte only Thai brand Sriracha is the *real* Sriracha, otherwise they’re all imposters 😉

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 21-Dec-2024 06:11:23 JST Adrianna Tan

     in reply to

     • Zack Apiratitham

     @vatthikorn yeah I think the sriracha that people know here is.. its own other thing but I wish they called it something else