Tex-Mex Burritos

The very first time I was introduced to a Tex-Mex Burrito was in Dallas, and ever since then, Mexican food became a game changer for me. Coming home I came up with a copy cat recipe. So enjoy!

Ingredients:

To Marinade:

• 1 Green Pepper

• 1 Yellow / Red Pepper

• 1 Onion (sliced)

• 3 Tbs Taco Seasoning Mix or Fajita Seasoning

• 1/2 package Onion soup Mix (optional)

• 1 tsp Chicken Powder (omit if you are using onion soup mix)

• Steak (I just use the cheapest cut)

• Salt & Pepper to Season Steak

• 1/2 tsp sugar

On the Side:

• Refried Bean

• Sour Cream (or Plain Yogurt)

• Cheddar Cheese (shredded)

• Salsa

• Burrito Wraps

• Gaucamole (see recipe here)

Procedure:

1. Season steak with salt and pepper.

2. Toss sliced onion, chopped pepper in a container, and place steak on top of the vegetables. Add all marinade seasoning on the surface of the meat and vegetable and mix well. Allow it to marinade for 2 hours or overnight.

3. Using a sheet of tin foil, make an envelope. Add vegetables with the juice and close the envelope. Grill vegetables on BBQ grill. If you don't have a grill, just pan fry the vegetables.

4. Grill or pan fry steak until medium rare.

5. Slice steak into strips.

6. In your wrap, add desired sides with your steak and vegetables. I like to add salsa, gaucamole, sour cream and cheese.

7. Enjoy!

• Tip: With the left over sides, you can make nachos or chicken quesadilla with it.

• Healthy Eats: Substitute sour cream with yogurt and omit cheese in your wrap to cut calories!

#texmex #burrito #mexicanfood #mexican #Joyeecooks

Shrimp Roll

Ingredients:

• Baguette or your choice of bun

• Onion (chopped)

• Mayonaise (enough to coat)

• Salt and pepper (season to taste)

• 6 Shrimps (deshelled and cut up)

Procedure:

1. 1. Toast Baguette or bun and set aside

2. 2. Mix all other ingredients together and add it in your bun.

3. 3. Serve.

Crispy Oven Baked Porklet with Indonesian Coconut Gravy

Ingredient:

• Porklet 3 pieces (roughly 120 gram each)

• Roughly 1 cup of Breadcrumbs

• 1 egg (whisked slightly)

• 3 tbs flour

Marinade for Porklet:

• 2 tsp Sugar

• 1 tbs Soy Sauce

• 2 tsp Cornstarch

Coconut Gravy:

• 1 carton of Kara Coconut Cream

• 1/2 Cup water

• 2 tbs sugar

• 1 tsp chicken powder

• 1 tbs oil

• thickner (1 tbs water + 2 tbs cornstarch)

• 1 Package Opor Ayam Paste

Method:

1. Preheat oven to 380 degrees

2. Wash and dry porklet. Tenderize pork with a hammer or the back of a knife.

3. In a bowl, massage marinade ingredients with the porklets. Set aside.

4. Heat pan with a tablespoon of oil and add breadcrumb. Stir until breadcrumb becomes gold brown and crispy. Set aside.

5. For each porklet, coat each piece evenly with flour, then dip it in egg mixture, and then coat final coating with breadcrumbs. Repeat this step for each porklet.

6. Place a rack on an oven tray covered with tin foil (to catch all the oil and the crumbs) Coat rack with oil spray then place porklet onto the rack. Bake porklet at 380 degrees for 20 - 25 minutes or until porklet is cooked through.

7. In the meantime, make gravy in a saucepan by heating the pan with a tablepsoon of oil. Add Opor Ayam Paste into the hot oil and stir fry a little. Add water, then add coconut cream, sugar, and chicken powder.

8. Thicken sauce with thickener - add thickner slowly as you whisk the sauce. You may add or subtract thickner mixture dependant on your desired consistency.

9. Serve porklet with rice and gravy.

Note:

You may want to cook more rice with this. Just a heads up, you will refill your bowl with rice :)