Foodie Goodie | Nacho Salad.

It's almost the weekend! And you know what I'm most excited about?
UFC 187!
The card is stacked with awesome fights - from the prelims all the way to the main card, and two - yes, not one, but two - titles are on the line!

Chris Weidman will defend his Middleweight title against top contender Vitor Belfort, while Anthony 'Rumble' Johnson and Daniel Cormier will square off for the Light Heavyweight title, vacated by the former champion Jon Jones. It's gonna be one epic night, I tell you!

Well in my case, it's gonna be morning. Sunday morning to be exact. I'm pretty sure I won't be able to cook a proper meal in the kitchen because I'll be glued to the telly, so I'm thinking of making a huge platter of Nacho Salad for us to munch on while watching the fights. Best paired with an ice-cold beer! :)

Nacho Salad

Ingredients:
1 pack baked tortilla chips
12 ounces ground beef
3 tablespoons lettuce, shredded
2 tablespoons tomato, chopped
1 tablespoon cucumber, chopped
1 tablespoon green onion, sliced
1 teaspoon fresh cilantro, chopped
2 cups salsa
1 cup reduced fat cheddar cheese, shredded

Procedure:
1. Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.
2. Add salsa; bring to a boil.
3. Stir in cilantro; keep warm.
4. In a large platter, layer the chips, lettuce, tomato, cucumber, and onion on serving plate.
5. Add the meat, then sprinkle with cheddar cheese.
6. Serve with sour cream or guacamole on the side.

Foodie Goodie | Kalbi Taco.

It's Korean meets Mexican in this week's edition of Foodie Goodie!

I've been craving for Kalbi (Korean barbecued beef short ribs) the entire week - ever since the husband mentioned that he had Kalbi last Sunday. So I went to the supermarket today, bought a pack of Kalbi along with a box of taco shells and decided to make some Kalbi Taco for dinner. It's a dish I learned from watching too much Arirang TV, haha! :)

Kalbi Taco

Ingredients: 

250 grams Kalbi, cut into small pieces

2 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon garlic, minced

a pinch of sesame salt

black pepper/paprika powder to taste

1 can of sliced mushrooms

1 onion, finely chopped

1 tomato, diced

1 cup shredded lettuce

1/2 cup cheddar cheese, grated

1/2 cup mayonnaise

6 taco shells

Procedure:
1. Prepare the Kalbi mixture by combining the first six ingredients in a bowl. Let stand for at least an hour.
2. Heat a frying pan on medium-high, add Kalbi mixture and cook until brown.
3. Add mushrooms to the pan, stir-fry for about two minutes.
4. Add onions to the pan, stir-fry until the onions soften.
5. Add the tomatoes next, stir-fry for about a minute.
6. Spoon the Kalbi mixture into the taco shells.
7. Top with lettuce, cheese, and mayonnaise. Serve.

Shared with Food Friday and Food Trip Friday.