burrito quikito

i have heard that burrito is an american invention and not a mexican delicacy. i'm not sure though as burrito is a donkey....i think.

anyways, we had burrito one time and just used basic supermarket goods. very simple but when assembled, everything looks fancy.

burrito quikito

beef burrito filling

2 tablespoon chopped garlic

1 medium onion

3 stalks celery

2 medium bell peppers

1/4 kilo lean beef

1 cup tomato paste

curry powder to taste

yo-yo sauce

(mayo-yoghurt sauce)

3 tablespoons white creamy unflavored yoghurt

3 tablesppons white creamy mayonnaise

fresh veggie filling

1 medium onion, chopped

grated cheese

chopped lettuce

finely chopped cabbage

1 pack flour tortillas

to assemble the yo-yo sauce, mix equal amounts of mayo and yoghurt in a bowl. set aside and let the mix develop its flavor. if you want to add some zing to the yo-yo sauce, add fresh chopped garlic and mix....then, the sauce will now become... yo-yo-ga sauce! (very clever!)

to make the beef filling, in little oil, saute the garlic till golden brown. add the onions. saute till translucent. add the chopped celery and the chopped bell peppers. increase heat and add the lean beef. cook for just a minute or until beef changes color. do not over do the meat as it will toughen up. add the tomato paste and little curry flavor. adjust salt and pepper to taste.

to prepare the tortilla bread, place the flour tortilla on an open flame. we placed it directly on top of our gas burner. in about 10 seconds, tortilla will generate black spots. flip over the tortilla to fire up the other side for another 10 seconds. place the tortilla on a plate.

to assemble, spread a layer of the yo-yo sauce on the fired up tortilla. add about 2 tablespoons of beef burrito filling. add shreads of lettuce, cabbage and the chopped onions. add the cheese on top.

make sure that the filling is not abundantly laid on the tortilla as you need to make some space for it to be conveniently rolled up neatly.

be fast in assembling the tortilla as when the flour tortilla cools down, it will become crisp which makes it hard to roll up. you may add more of the yo-yo sauce to make it more creamy. enjoy!

red curry beef

last night we had an easy curry using modern day stuff from the supermarket. I saw a red curry pack and brown curry pack made from thailand from a local supermarket. we tried the red curry last night.

red curry beef

3 tablespoons chopped garlic

1 medium onion, chopped

3/4 kilo beef shank

3 small potatos

3 small carrots

5 pieces long leaf coriander, sliced in slivers

1 cup chopped celery stalks, diced

3 medium green bell peppers, chopped

6 pcs native round eggplants, quartered

oil for sauteing

1 pack red curry sauce mix

1 pack powdered coconut milk

1 cup cold water

boil the 3/4 kilo beef in water for about an hour or until tender. reserve the broth.

add oil on a heavy sauce pot. saute garlic till golden brown. add the chopped onions. saute till soft. add the red curry sauce mix on the pan. mix till fragrant or for about 2 minutes.

add the beef together with the broth. add the chopped long leaf coriander. gradually mix the pot for the curry to blend with the broth.

chop the potatos and the carrots to bite size pieces. add them to the pot. simmer till the potatos and carrots are soft but firm. add the quartered eggplants and chopped celery.

in a separate bowl, dissolve the powdered coconut milk in 1 cup of water producing a thick mixture. pour the coconut milk into the pot and mix gently.

add the bell peppers and simmer for about 5 minutes. adjust salt and pepper to your taste.

The curry is good served with piping hot rice or a pita bread. Flavor will develop when eaten the day after. Just be sure to refrigerate the curry after cooling as it is highly perishable. If you have fresh ginger, it is good to add slivers of ginger when sauteing the garlic and onion to enhance the flavor.