BEEF SHAWARMA W/ BUTTER TURMERIC RICE


Ingredients:

1/2 kg MONTEREY BEEF SUKIYAKI CUT
1/4 cup soy sauce
1 tbsp calamansi juice
salt & pepper to taste

Butter Turmeric Rice:

2 tbsp MAGNOLIA NUTRI-OIL VEGETABLE OIL
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 pc shallots, chopped
2 cloves garlic, chopped
1 tsp turmeric powder
MAGNOLIA FRESH MILK
2 cups cooked rice
2 tbsp calamansi juice
salt & pepper to taste

Garlic Yogurt Sauce:

1 cup yogurt
1 tbsp garlic, minced
1/2 tsp garlic powder
1/2 tsp calamansi juice

Hot Sauce:

1 pc siling labuyo, chopped
1 cup cane vinegar
1/4 cup hot sauce
1/2 cup all purpose cream
1 large pc onion, quartered
salt & pepper to taste

Procedure:

  1. Marinate beef in the soy sauce, calamansi juice, cumin, and season with salt and pepper for 30-45 minutes. Set aside in chiller. When done, cook beef in grill pan. Slice into strips and set aside.
  2. For the turmeric rice, heat oil and butter in a large pan. Sauté shallots until translucent. Add garlic and sauté for another 2-3 minutes. Add turmeric and cooked rice. Mix and toss well. Add calamansi juice at the last minute of cooking and season with salt and pepper.
  3. For garlic yogurt sauce, simply mix all ingredients together in a bowl and set aside in chiller for later use.
  4. For the hot sauce, place all ingredients in food processor or blender and blend until smooth. Place mixture in a sauce pan and allow to simmer over low heat until slightly thick. To serve, assemble all components of the dish on serving plate with sauces on the side. You may garnish with fresh cilantro or chopped parsley.
 

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