When you are really hungry and yet you still want to have a decent meal, you can always depend on foodstuff disguising as tin cans. These dependable foodstuffs are famously known among pinoys as “de lata.” :)
Aside from sardines, I always like mixing canned corned beef with vegetables for added nutrient. So even when I was already having hunger pangs I did take the time to do a quick sautéing. Boq and I both like the chunkee variety of Purefoods corned beef because you can really see the beef fiber.
Often, in pinoy cooking, corned beef will be mixed with cube-sliced potatoes. Since I’m not a fan of potatoes, I used green beans instead for this recipe. It was a better choice because green beans required less time to cook than potatoes, meaning I didn’t have to prolong the agony of starving myself and Boq.
Here’s the recipe.
Ingredients:
1 small can purefoods chunkee corned beef
100 grams green beans, sliced diagonally to half-inch size
1 small onion, sliced
3 cloves garlic, finely chopped
1 tsp. Fish sauce
Ground black pepper (optional)
Vegetable oil
Cooking Instructions:
Heat oil in a pan. Saute garlic until light brown. Add onion, cook until translucent. Add fish sauce. Give a quick stirring. Add green beans and cook for 3 minutes or until the beans is bright green. Add chunkee corned beef, stir and cook for another 3 minutes.
Preparation and cooking time: 15 minutes
Serving size: 2-3
