Finely chop several slices of The Blue Kitchen’s Sukiyaki Tapa. Fry in a little oil until crispy.
Toss in a bowl:
1/2 c Carrots, julienned
1/2 c singkamas, julienned
1/2 c bean sprouts

Arrange over a bed of torn Romaine lettuce. Top with crispy tapa bits. Just before serving, toss all with The Blue Kitchen’s Tamarind Lime Dressing