1. In a bowl combine Mission Salsa (35g) and Seasoning mix (15g), BBQ sauce and garlic. Add beef and toss to coat. Set aside.
2. Combine tomato, onion, coriander and vinegar and season to taste. Set aside.
3. Barbeque the beef on medium-high heat for 1 to 2 minutes or until cooked.
4. Heat tacos in180°C oven for 5 minutes. Place lettuce and beef in warmed tacos and top with tomato dressing, cheese and extra Mission Salsa and serve.
The fried rocket adds a delicious savoury crunch to this simple curry, and the slight bitterness of the rocket and mustard seeds is a great contrast to the natural sweetness of the pumpkin and coconut milk. Leave out the belacan for a truly vegetarian version.
This mild-tasting dish would suit the palates of both the young and the old. The naan pieces are great for soaking up the gravy and dipping in some sambal. Ayam Pong Teh can be frozen and kept for up to two weeks.
Praws are high in protein as well as iodine and zinc and make for a mouth-watering filling especially when served whit melted cheese
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26099
26107
Taco Kit
Preparation Time:
15 min
Total time:
15 min
Serves 6
Ingredients:
35g BBQ sauce1 garlic clove, crushed500g round beef steak, sliced thinly2 large tomatoes, diced¼ small red onion, finely chopped¼ cup coriander leaves1 tbsp balsamic vinegar4 iceberg lettuce leaves, shredded½ cup grated cheese
Instructions:
1. In a bowl combine Mission Salsa (35g) and Seasoning mix (15g), BBQ sauce and garlic. Add beef and toss to coat. Set aside.
2. Combine tomato, onion, coriander and vinegar and season to taste. Set aside.
3. Barbeque the beef on medium-high heat for 1 to 2 minutes or until cooked.
4. Heat tacos in180°C oven for 5 minutes. Place lettuce and beef in warmed tacos and top with tomato dressing, cheese and extra Mission Salsa and serve.
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