Tomato salad (Salat tomat)

AT A GLANCE

  • Serves 6 people

  • 2 tbsp desiccated coconut
  • 60 ml (ΒΌ cup) kecap manis
  • 1 tsp finely grated dark palm sugar (gula melaka)
  • 3 small red chillies, finely chopped
  • 6 vine-ripened tomatoes, thickly sliced
01   In a small pan, dry-roast desiccated coconut over medium heat, stirring frequently, until golden and fragrant. In a small bowl, combine kecap manis, dark palm sugar and chilli and season to taste with sea salt.
02   Add all but 1 tsp of coconut to kecap manis mixture and stir to combine. To serve arrange tomatoes in a bowl, drizzle with dressing and scatter with remaining coconut.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

FEATURED IN

Apr 2007

Apr 2007

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