Filipinos have this love affair with certain canned goods. A sure sign that you’re in a Filipino household is when you take a peek inside the pantry cupboard you will see, Ligo (canned sardines in tomato sauce), SPAM (America’s influence during the war) and the ever trusty canned Corned Beef! The reason why this canned goods are always present is that, they are convenient to stockpile and grab when there is a power outage, flood/typhoon/cyclone, end of the world (just kidding!) or merely too lazy/tired to whip a dish for your next meal.
Our TRIBE have this canned treats every now & then, it’s tasty and quick to prepare as a filling for sandwiches or pairing to our steamed rice.
HAMPER CORNED BEEF
Nowadays most Australians don’t have any idea how to eat this canned Corned Beef. But did you know that canned Corned Beef played an important role during World War II like SPAM did as food rations for the soldiers.
There are a couple of instances when I bought canned Corned Beef in Woolies or Coles that the checkout staff ask me why people buy this product and how do you serve it. I know this is not really an extraordinary recipe to show but for people out there who are intrigue to try this, here’s my version of Ginisang Corned Beef (Sautéed Corned Beef). I particulary like this as a filling for my toasted/grilled sandwich or jaffles specially during winter.
I don’t prefer to eat Corned Beef straight from the can but Mr H loves it, he has this weird cravings sometimes. I like mine cooked, when you sauté it with the garlic, sliced onion and a bit of water…it mellows out the saltiness and with the addition of fried diced potatoes, it shouts “comfy food”.
GINISANG CORNED BEEF (Sautéed Canned Corned Beef)
1 large potato
1/2 cup cooking oil for deep frying
454g can of Corned Beef Original
1 clove of garlic
1 medium onion
1-2 tbspn cooking oil
1/2 cup water
pinch of ground black pepper
*used U.S Measuring Cups & Spoons
~ Peel your garlic, potato and onion. With your garlic clove, crush it with the flat side of your knife. Slice your onion finely and dice your potatoes into little bite size pieces, set aside.
~ Heat your frying pan on high heat and pour in your 1/2 cup cooking oil. Once the oil is hot, place in your diced potato, lower heat to medium-high and cook till the outside of each potato pieces have that light crispy golden brown colour. Remove the potato pieces from the pan and drain over a kitchen paper towel lined bowl. Place the used cooking oil in a small container for future use and just leave 1-2 tbspn for the sautéing procedure in the frying pan.
~ Fluff your Corned Beef from the can for easier extraction using a fork. Heat your frying pan with the leftover oil in high and once hot, lower the heat to medium-high and sauté your crushed garlic and slice onion. Once the onion turns translucent or have golden brown edges to it, add in your canned Corned Beef. Stir the mixture till there are no more clumps.
~ Sprinkle your ground black pepper and stir in your fried diced potato. Mix the mixture several times with your stirrer and then pour in your water. Bring to boil and then lower your heat to medium. Let it simmer for a couple of minutes till the sauce thickens up slightly and the potato pieces has absorbed some of the sauce. Taste the sauce and adjust your seasonings (salt or pepper) according to your taste.
~ Turn off your stove and let the pan sit on the stovetop for awhile while you ready your serving bowl. Pour your Ginisang Corned Beef onto your serving bowl and serve.
BEST WITH: Fresh Steamed Rice, Toasted & Buttered Slices of Bread or as a filling in your Toasted Sandwich or Jaffles.
- I fry my diced potatoes as I like my potato pieces still holding its shape and I’m sure that they are truly cooked. You have the choice of skipping the frying stage and just add your diced potatoes when you pour in your water, please add another 1/2 cup water because you’ll be simmering longer to cook your diced potato.
- There are many variations that you can do with this dish, some people don’t add diced potato but replaces it with a handful of finely sliced cabbage or none at all (just sauté it with garlic & onion).
- I usually use leftover Ginisang Corned Beef the day after when it is still cold from the fridge as a filling for my Toasted/Grilled Sandwich or Jaffles. It is easier to handle in its congealed state (no runny sauce to worry about) when you spread it out on your slices of bread before toasting/grilling your sandwich or jaffles.