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Meat Salad

Beef Salad

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This one feels bright, punchy, and a little addictive in the best way. The beef is tender but still has that satisfying bite, soaking up all the sharp, citrusy tang from the calamansi and tamarind. Every mouthful wakes you up—first the sour hits, then the slow heat from the chilies creeps in, warm but not overwhelming.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer, Main Course, Salad
Cuisine: Asian, Southeast Asian
Calories: 148
Ingredients Method Nutrition

Ingredients
  

INGREDIENTS A
  • 500 g beef
  • 2 cup water
  • 1 inch ginger sliced
  • 2 pieces tamarind
  • 3 red chilies sliced
  • 3 tomatoes sliced
  • 2 large onions sliced
  • 2 bunches spring onions sliced
  • 3 tbsp kerisik toasted coconut
  • 5 calamansi juiced
  • salt to taste
INGREDIENTS B (Pounded)
  • 2 red chilies
  • 5 bird's eye chilies

Method
 

  1. Put the meat in a pot with water, ginger, tamarind, and salt.
  2. Cover the pot and turn the knob to 'PRESSURE'. Press High Pressure for 30 minutes, then 'ON'.
  3. When the pot beeps, turn the knob to 'STEAM' and release the pressure. If there is no hissing sound, press 'OFF' and slowly open the pot lid.
  4. Remove the meat and set aside the broth. Slice the meat thinly and finely.
  5. Put all Ingredients A and Ingredients B into a large bowl. Mix well.
  6. The Meat Salad is ready to serve.

Nutrition

Calories: 148kcalCarbohydrates: 16gProtein: 16gFat: 4gSaturated Fat: 2gCholesterol: 39mgSodium: 725mgPotassium: 638mgFiber: 4gSugar: 6g

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