Trepang salad with rice and vegetables

1 serving


Boil the trepangs, cool and slice thinly. Rinse the rice several times and boil so that it is crumbly (based on the 1 part of the rice to the
1. 8 part of the water). Peel and cut the onions into half rings. Cut the carrots into thin strips. Preheat the pan with the vegetable oil and fry the onions. When the onions are browned, add the carrots. After 3-5 minutes, cover the pan, reduce the heat slightly and simmer the carrots with the onions until soft. Then put them in a bowl and cool. Combine the trepangs, vegetables and rice, season the salad with mayonnaise and mix well. Serve the salad chilled.