Chinese salad with tongue

by Selwyn
Any category, Any kitchen, Chinese cooking, Prescriptions, Salads, Vegetable salads
2 March 2023
1 min read

Ingredients portion 4

Boiled beef tongue 300 g

Sweet pepper 1 piece

Cucumbers 250 g

Sweet red onion 1 piece

Soy sauce 2 tablespoons

Sesame oil to taste

Sesame to taste

Balsamic vinegar 1 tablespoon

Garlic 2 cloves

Red chilli pepper to taste

Cilantro 1 bundle

Cooking instructions 20 minutes

1 Cut the boiled beef tongue into sticks. Crush and finely mince the garlic with the knife and add to the tongue.

2 Pour soy sauce, balsamic vinegar and sesame oil over the mixture.

3 Slice the red onion lengthways, chop the fresh cucumbers into thick slices and the pepper into sticks. Add the slices to the mixture and mix well.

4 Add the coriander and chilli pepper to taste. Serve with a sprinkling of sesame seeds.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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