Ingredients:
1/2 | kg | MONTEREY BEEF SUKIYAKI CUT |
1/4 | cup | soy sauce |
1 | tbsp | calamansi juice |
1 | tsp | cumin |
salt & pepper to taste |
2 | tbsp | cooking oil |
2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
2 | pc | shallots, chopped |
2 | cloves | garlic, chopped |
1 | tsp | turmeric powder |
2 | cups | cooked rice |
2 | tbsp | calamansi juice |
salt & pepper to taste |
1 | cup | yogurt |
1 | tbsp | garlic, minced |
1/2 | tsp | garlic powder |
1/2 | tsp | calamansi juice |
1 | pc | siling labuyo, chopped |
1 | cup | cane vinegar |
1/4 | cup | hot sauce |
1/2 | cup | MAGNOLIA ALL-PURPOSE CREAM |
1 large | pc | onion, quartered |
salt & pepper to taste |
Procedure:
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