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Tomato Roccola Salad

4-person serving


  • 16 ripe “Mye Phone Thi” Rakhine Tomatoes (the traditional Myanmar Tomatoes )
  • 100g fresh & young Ruccola Salad
  • 10 Quail Eggs
  • 16 Black Olives
  • 50g Shallots, 1 clove Garlic
  • 90g “Ramree Island” Baby Potato, salt water cooked, un-peeled
  • 4 tbsp Barley cooked
  • Iodized Salt, 20 fresh green Peppercorn (crashed )
  • Red Wine Vinegar (also Balsamic Vinegar)
  • Olive Oil


  • 1 tsp roasted Garlic
  • 8 no crispy Tofu Skin

How to Cook

  • Wash all vegetables and salad with clean water, boil the quail eggs 2 minutes to be slight soft inside.
  • Have the Ramree potatoes & barley cooked separated, soft and well, shallots peeled and cut in slices
  • Take a wide salad bowl and “brush” the inside with the pressed garlic clove, cut the “Mye Phone Thi” tomatoes in cubes, easy to eat, add into the bowl with the fresh Ruccola Salad, barley and half cut potatoes.
  • Season with iodized salt, pepper corn, red wine or balsamic vinegar and olive oil.
  • Mix well and place onto 4 bowls or plates and garnish with olives and half cut quail eggs, crispy garlic and crispy tofu skin.
Oliver E. Soe Thet

He was born on 03.10.1961.

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