Ginisang Corned Beef, Soupy Version


Ginisang Corned Beef, Soupy Version
Ginisang Corned Beef, Soupy Version. One of my favorite breakfast is Corned Beef and I am pretty sure a lot of Pinoy also. For some reason we want it soupy so that we could mixed it with hot steaming rice.

Before the coming of locally canned corn beef, the corned beef that I remember were sold in blocks, cut from a bigger block. Corned beef in cans where special at that time, the cans come with a key opener and are imported. These were mostly from or brought back by balikbayan relatives from the USA.

Ginisang Corned Beef

Corned beef out of the can is still sold in blocks at least in Metro Manila, it is available in both wet markets and on most supermarkets. For my Ginisang Corned Beef, Soupy Version dish for today, I used a 1/2 kilo block of corn beef bought from my favorite supermarket. It is chunky and it is not in nuclear red but I am not too sure if it is free from food coloring, never the less it did tastes better than the more expensive canned corned beef.

Cooking is fairly simple, the ingredients are basically cooked similar to any ginisang corned beef dish except the extra amount of water.

Here is the recipe of my Ginisang Corn Beef, Soupy Version try it.

Ingredients:

1/2 kilo corned beef
1 medium size potato, skinned, diced
1 small size carrot, skinned, diced
1/4 head garlic, peeled, chopped
1 medium size onion, peeled, chopped
1 medium size tomato, chopped
salt
cooking oil

Cooking procedure:

Ginisang Corned Beef, Soupy Version - Cooking Procedure

In a medium size sauce pan stir-fry stir cook the garlic until the color turns to light brown but do not over fry. Stir in the onion then the tomato stir cook for about a minute. Stir in the potatoes, the carrot and corned beef, stir cook for about 2 to 3 minutes. Now add about 4 to 5 cups of water, bring to a boil and simmer for 5 to 8 minutes or until the potatoes are cooked. Correct saltiness if required. Serve immediately with a lot of steaming rice.

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