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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’
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. I hate it
I exclusively buy Malaysian or Indonesian brands, or make my own
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
@skinnylatte 1) breakfast tacos are near perfect; 2) this is amazing leveraging of frico
@skinnylatte my favorite breakfast taco was carne guisada w/crispy potatoes.
@skinnylatte any recs for ones that don't involve fish?
(I will accept being laughed out the door)
@chrisjrn the Runel brand. Sambal bawang probably
@skinnylatte laterpost: bought some; it's good, though I do not need all that much; thanks!
@chrisjrn hehe! Happy to split some if you like
@skinnylatte there are spare jars; ordering multiple was cheaper than shipping one?
@skinnylatte wow now that's a hot take
@va2lam I really really hate their sriracha
@va2lam @skinnylatte not even that hot, really
@skinnylatte only Thai brand Sriracha is the *real* Sriracha, otherwise they’re all imposters 
If I don’t see “ศรีราชา” written on the bottle, it’s not the right sauce
@vatthikorn yeah I think the sriracha that people know here is.. its own other thing but I wish they called it something else
@skinnylatte yeah exactly. I’m trying to take back the name by calling it something else like “rooster hot sauce” or “Vietnamese Sriracha”. Not very successful though 
@skinnylatte We have a jar of the crispy prawn chili in the fridge. It's right on the edge of too spicy for me, but I love it anyway!
@emery yes!! That’s what I grew up eating (homemade) on toast
@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...)
@halla yeah they sell that with vinegar often as the first ingredient. It really throws off my taste for anything
