Come Dine In

Hubby has been going to work without packed lunch several weeks already and he’s already complaining about the not so good yet very pricey sandwiches he usually buys, but he said he liked the burritos (he wasn’t even sure of the name) that he ordered twice – and yes I was surprised that he really ate those because he’s such a man who’s afraid to try something new, not only in foods.

Imagine, he even requested if I can prepare the same kind? So what can I do, it’s an order! I scanned my pantry and really thought hard what to put in our burrito. I saw my teriyaki sauce and my chicken breast fillets so I said maybe it’ll work. And guess what? It’s now a hit to my 2 bosses who only eat plain rice.

INGREDIENTS:

1 1/2 pieces of chicken breast fillet, cut into strips

about 4tbsp. Kikkoman Teriyaki Sauce

1 tbsp. Kikkoman  Soy Sauce

1/2 tbsp. Japanese Rice Wine

2 tablespoons oyster sauce (I just like it as it gives the slightly sweet taste)

garlic powder (optional)

freshly ground pepper

1 tbsp. olive oil

1/2 tbsp. melted butter

1 medium onion, minced

2 garlic cloves, minced

1 small bell pepper, sliced into 1/4-1/2 inch cubes

mushrooms, sliced (i used fresh button mushrooms)

4-5 cups cooked rice

flour tortilla wraps

lettuce

tomatoes

cheese

METHOD:

1. Mix together the all the sauces (teriyaki sauce, soy sauce, oyster sauce), plus the rice wine, garlic powder and pepper. Marinade the chicken strips for at least 15 minutes.

2. In a non-stick wide pan or wok (if you have), heat the oil and butter then saute the minced onion and garlic for a minute or 2. Add in the chicken strips (reserve the marinade) and cook until tender. Saute together the mushrooms and bell pepper.

3. Add in the cooked rice and the reserved marinade and mix well. You can adjust the taste by adding any of the sauces you think is appropriate or just a dash of salt.

4. Prepare the tortilla wraps following the package direction. It may be heated through the grill or microwave. Now spread the teriyaki rice in the middle of the tortilla, topped with the lettuce, tomatoes and cheese. Roll and cut diagonally. Serve.

Remember, as what everyone says – add anything you want in your burrito. The options are endless.

INGREDIENTS:
1/4 kilo beef, cut into strips – use the part you prefer (I can work with any kind, so here I used quick fry steak)
3 tbsp. teriyaki sauce
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. ground nut oil (vegetable oil will do)
1 medium onion, sliced
1/2 of the whole medium bell pepper – I used red and green
1 medium carrots, sliced into half an inch thick plus about few pieces in 1/4 inch thick to garnish
freshly ground pepper
toasted sesame seeds

METHOD:
1. Mix the teriyaki sauce, oyster sauce and soy sauce together to make a marinade. Add in the beef and leave for about 15-30 mins.

2. Heat a large non-stick pan and fry the beef in the ground nut oil (leaving a little for sauteing the veggies) for about 3-5 mins, browning on both sides. Reserve the marinade. Transfer in a plate and set aside.

3. On the same pan, tip in the remaining oil and saute the onion, bell pepper and carrots for about a minute or 2. Bring back the beef on to the pan and mix with the veggies. Now pour in the marinade left and mix until well blended, about 1 to 2 mins. Season with freshly ground pepper.

4. Serve with rice or noodles. Garnish with the think slices of carrots and sprinkle with the toasted sesame seeds.

Alright, this time I really am not expecting any comments from my taster, but to my surprise he said “hhhmmm… sarap ah!” Well, that line says it all. My prayer worked. Happy Home-Cooking everyone!