Dragon Fruit-Tomato Salsa on Mixed Oyster Cup with Scotch Egg and Palabok

By Cherumbim Dacanay
serving portion: 3 | serving size: 1 scotch 3gg, 1/2cup, palabok, 1oyster cup | prep time: 15mins | cooking time: 30mins

You’ll need

Frying pan, Saute pan
wooden spoon, sauce pot

Dragonfruit & Tomato Salsa

Dragon fruit, diced – 1/2 piece
Tomato -diced 1piece, medium
Oil -1tablespoon
salt- 1/8 teaspoon

1. Saute tomato and dragon fruit in hot oil.
2. Season with salt and pepper. Set aside.


Atchuete oil 2tablespoon
Flour 1tablespoon
water 1cup
tinapa flakes 2tablespoon
Patis 2 teaspoon
palabok noodles 100grams
Spring onion 1/3teaspoon
Shrimp, chopped 3 pieces
Egg, Hard cooked, wedge 1piece

1. In a pot, heat achuete oil then add flour. Stir until bubbly
2. Slowly add water, then stir continuously.
3. Add tinapa and patis. Simmer until sauce thickens.
4. Toss noodles in the sauce.
5. Garnish with spring onions, shrimp and egg.

Mixed Seafood Oyster Cup

Kangkong leaves, rinsed 1/4 cup;
Vinegar -3 Tablespoon
Soy sauce -3 Tablespoon
Sugar -1/2 Tablespoon
Oyster, shucked, cleaned 3pices(keep shell);
Clam – cleaned 3 pieces
Shrimp – peeled, deveined 3 pieces, small;

1. Combine kangkong leaves, vinegar, soy sauce and sugar in a pot. Cook for 3 minutes.
2. In a different pot with boiling water, blanch oysters and clams until half opened, then the shrimp for 3 minutes. Set aside.

Scotch eggs

Oil, for frying 2cups, Eggs, soft cooked 3pieces
flour 3 tablespoon, Egg beaten 1 piece tinapa flakes
1/8 cup, Bread crumbs 1/4 cup.

1. Preheat cooking oil for frying.
2. Dredge eggs in flour, dip in beaten egg then roll in combined tinapa and breadcrumbs.
3. Dip it in the egg again then roll in the tinapa and breadcrumb mixture.
4. Fry until golden brown.


Chili-Garlic oil 1teaspon
1. Oyster shells can be dried in an oven heated to 3000F and then turned off.
2. On a plate, assemble kangkong, shrimp, clam and oysters on the prepared oyster shells.
3. Top with tomato-dragon fruit salsa then drizzle with chili-garlic oil.
4. Cut the breaded egg in half then top with dragon-fruit salsa.
5. Serve with the prepared noodles.




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