My fridge is looking positively less congested these days. I have been diligently clearing off ingredients (half consumed sauces, bits and pieces of vegetables) and making sure that I don't overbuy.
I do my stock checks once a week and make sure I don't buy what I already have and replenish what I am running out. That's when I found some kalamansi limes.
When did I buy these? Oh yes, I bought them for the sambal belacan I made when I cooked Sarawak Laksa. That was a while back wasn't it?
I did not want to keep these limes any longer and I decided to use them to make a salad dressing. I squeezed the juice of all the limes including these that came from my garden.
|My puny harvest.|
Then I added some Thai chili sauce, honey, sliced shallots and a tablespoon of......budu! That bottle of budu has been sitting in the fridge and I wanted to use it as often as I could.
Quite honestly, I prefer lime juice (limau nipis) and not kalamansi lime juice for dressings. I could have made a kalamansi lime drink instead. But then I wanted to make a salad so that I could finish up some grilled pork loin. The pork loin were extras from my partner's dinner.
|His dinner. I had to grill 3 pieces of pork loin because the meat was packed in threes.|
When I went grocery shopping, I picked up a packet of ready washed baby salad leaves. I tried a different brand and was attracted to the leaves that had purplish red stems. They were so pretty.
But no, I did not like those salad leaves (Swiss Chard I think). They had a very earthy taste and smell. Ughs! I'll avoid it next time. Besides, they clashed with the lime dressing.
I'm afraid this salad didn't turn out well. Sometimes these leftovers don't complement each other and they don't taste good together. But I ate up anyway and felt good that I let nothing go to waste.