Tag: main course
Beef Salpacio
Beef Salpacio
This classic Filipino stir fried garlic beef has its origins from Spanish cuisine. The name is derived from the word salpicar, meaning to spatter, sprinkle, and pepper, which is exactly what’s going on. The beef gets seared with a lot of garlic, then briefly simmered in a slightly spicy soy/Worcestershire sauce base. Serve the beef with mounds of garlic fried rice.
Servings: 4
Ingredients
- 2 lbs top sirloin cut into 1 1/2” cubes
- salt and pepper to taste
- 1/4 cup Worcestershire sauce
- 1/4 cup light soy sauce
- 1 tsp brown sugar
- 1 tsp chili flakes
- 1 tbsp olive oil
- 2 tbsp butter
- 1 head garlic peeled and minced
Instructions
- Season the beef with salt and pepper. Let marinate for 15 minutes.
- Mix together the Worcestershire sauce, soy sauce, brown sugar, and chili flakes. Set aside.
- Heat up the oil and butter in a sauté pan over medium high heat. Sauté the garlic for 2 minutes.
- Add in the beef in a single layer. Let sear on one side for 2 minutes.
- Stir and let sear on the other side for a minute.
- Pour in the sauce and allow to simmer for 3 minutes.
Salmon and Avocado Salad
Salmon and Avocado Salad
I can’t say enough about how good this salad is. Salmon, tomatoes, avocado, and arugula tossed with a simple lemon vinaigrette dressing. It’s nutrient dense with protein, omega 3s, antioxidants such as vitamin A and lycopenes, and lots of healthy fats. It’s almost effortless to prepare and is filling enough to eat as your main course.
Ingredients
- 3 cups arugula
- 1 cup tomatoes seeded and diced
- 1 avocado cubed
- 8 oz salmon steak
- 1 tbsp olive oil
Dressing
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/4 tsp salt
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Cook the salmon steak for 5-6 minutes a side until it’s completely cooked through. Let cool. Peel the skin off. Remove any bones. Crumble and set aside.
- Mix together the dressing ingredients and set aside.
- Place the arugula in the bottom of a large bowl. Layer the crumbled salmon, avocado, and tomatoes across the top.
- Pour over the dressing. Now it’s for my favorite time: toss the salad.
Watercress and Pork Rib Soup
Watercress and Pork Rib Soup
Watercress and pork rib soup is a classic Cantonese soup, served as a 1st course and sometimes as a main. Watercress has a lot of health benefits such as lowering risks of cancer, supporting heart and bone health, regulating blood pressure, and is full of vitamin A, B, beta carotene, calcium, and potassium. It is also considered an invasive species in the U.S., so eating watercress is also helping the environment.Besides the health benefits, this soup has so much flavor to it you’d think there was a ton of ingredients to make it. It actually has just 7 ingredients. The total cost to make a large pot of this soup cost $7. I’d pay more than that for a single bowl.
Servings: 4
Ingredients
- 2 lbs pork riblets cut in between the bones
- 5 slices ginger
- 8 cups water
- 2 bunches watercress washed; big stems removed
- 2 tsp sea salt
- white pepper to taste
- soy sauce
Instructions
- Bring a pot of water to a boil. Add in the riblets. Once the water is back to a boil, simmer the ribs for 2 minutes. Drain the ribs and wash under cold water.
- Place the ribs in a clean pot with 8 cups of water and the slices of ginger. Bring to a boil. Cover. Reduce the heat to low and simmer for 90 minutes.
- Stir in the salt. Cover and continue to simmer for another 30 minutes.
- Stir in the watercress. Cover and simmer for 30 minutes.
