Spicy Salpicao – NutriAsia

Spicy Salpicao

INGREDIENTS:

1 kg Rib eye sliced into cubes *or sirloin
3 tbs Olive oil
1 tbs Freshly ground black pepper
30 g Minced garlic
3 tsp Liquid seasoning
2 tsp Datu Puti Soy sauce
1 tbs Silver Swan Old Worcestershire sauce
60 g Butter
100 ml Lime juice
2 pcs Red chilis, sliced thinly
3 mg Fried garlic
2 tbs Sliced spring onions
3 tbs Golden Fiesta Canola oil
1 tsp Brown sugar

PROCEDURE:

1. Marinate beef in olive oil, half the black pepper, minced garlic, Worcestershire sauce, 1 tsp liquid seasoning, 1 tsp soy sauce and some salt for an hour up to overnight.

2. Add canola oil to a pan and wait until its scorching hot. Add your beef cubes until brown on all sides and remove from heat.

3. Make the pan sauce by adding soy sauce and half the lime juice to pan, add cold butter in small cubes and swirl around until emulsified into a thicker sauce. Add sugar, the rest of the black pepper and return the beef back into the pan along with its juices.

4. Finish off with the rest of the lime, liquid seasoning and butter.

5. Plate and top with fried garlic, sliced chilis and sliced spring onions.

Lions Head Meatball

INGREDIENTS 800 g ground pork 5 tbsp breadcrumbs 1 ½ tbsp ginger, minced 2 tbsp spring onion, chopped 2 pcs egg 2 tbsp Shaoxing wine

Sweet and Sour Fish

INGREDIENTS: 1/2 kg fresh fish fillet, cut into cubes (or whole fish) 1/2 tbsp Datu Puti Cane Vinegar 1/2 pack Wow Sarap all-in-one seasoning granules

Yang Chow Fried Rice

INGREDIENTS: Rice (makes 3 cups or 513g of cooked rice) 250 g jasmine rice 520 g water (for cooking) Other Ingredients 4 Tbsp (32g) canola

Other Recipes

Seafood Hotpot

INGREDIENTS 2 packs (20 g x 2) UFC Fun Chow – Seafood 3 cups water 1 can (198g) UFC Shiitake Mushroom, drained 1 tsp

Easy Char Sui Pork

INGREDIENTS 800g pork belly 1 tsp salt ½ tsp five spice powder ¼ tsp white pepper ½ tsp sesame oil 1 tbsp shaoxing wine 1 tbsp Silver Swan Lauriat Chinese Soy Sauce 1 tbsp hoisin

Chinese Style Fried Chicken

INGREDIENTS 1 whole chicken, cleaned ½ cup Silver Swan Chinese Lauriat Soy Sauce ¼ cup brown sugar ¼ cup shaoxing wine 1 tbsp garlic, minced 1 ½ tsp five-spice powder 1 tsp salt 1

8 Treasures Chicken

INGREDIENTS 8 Treasures Filling 2 tbsp Golden Fiesta Canola Oil 1 pc onion, finely chopped 3 tbsp ginger, finely chopped 2 garlic cloves, crushed 350

Stir Fry Broccoli

INGREDIENTS 200 g broccoli, cut into small pieces 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 3 tbsp Datu Puti Oyster Sauce

Stir Fry Bok Choy

INGREDIENTS 250 g bok choy, cut in half 2 tbsp Golden Fiesta Canola Oil 1 tbsp garlic, minced 5 tbsp Datu Puti Oyster Sauce

Salt And Pepper Shrimp

INGREDIENTS 400 g shrimp, peeled and deveined 3 tbsp cornstarch 1 ½ cup Golden Fiesta Canola Oil ½ tbsp UFC Crushed Black Pepper ¼ tbsp

Meaty Egg And Veggie Fried Rice

INGREDIENTS Egg Fried Rice 2 tbsp Golden Fiesta Canola Oil 1 pc egg ¼ cup frozen mixed vegetables 2 cups white rice, cooked 1 pack

Lo Hei Salad

INGREDIENTS 100 g wantons, cut into strips 1 cup Golden Fiesta Canola Oil 1 pc grapefruit, peel and segment to small pieces 1 pc carrots, peeled

Lions Head Meatball

INGREDIENTS 800 g ground pork 5 tbsp breadcrumbs 1 ½ tbsp ginger, minced 2 tbsp spring onion, chopped 2 pcs egg 2 tbsp Shaoxing wine

Lechon Macau

INGREDIENTS 2 kg boneless pork belly skin on 1/3 cup ginger, sliced 1 tsp salt 3 Lt water, add more if need Dry Rub 3 tsp Salt more to

Callos by NOM

INGREDIENTS: 3 tbsp Olive Oil 2 tbsp Onion, Minced 2 tbsp Garlic, Minced 1 cup Chorizo De Bilbao, Sliced Diagonally 200 g Ox Tripe, Softened