Corned Beef and Rice
Corned Beef is a big deal in Filipino Cooking. Like, a really big deal. Chances are, if you look in the pantry of a Filipino Household, it's pretty likely that you'll find a few cans of Corned Beef sitting pretty on the shelf. Corned Beef, served with eggs and rice (cornsilog) is an extremely popular breakfast meal in Filipino cuisine
Just like a good corned beef hash that you can find at an American Diner, we love to think of these corned beef meals as the perfect comfort food. Such a quick and filling meal that soothes the soul. While it is commonly had for breakfast, corned beef and rice can be enjoyed for lunch, merienda and dinner. The best time for corned beef is really any time!
When cooking a delicious can of corned beef, Filipinos love to glow it up with cubed potatoes, diced onions, minced garlic, chopped tomatoes, and sometimes even chopped green onions and fried garlic chips. Love corned beef hash for breakfast? Do yourself a favor, and try it Filipino Style.
Shout Out to Chef Jemille Cruz of Pamilya for sharing their traditional recipe.
2-3tsp cooking oil
4-5 garlic cloves, minced (to taste)
1 small onion, diced
1 medium potato, cubed
1 tomato, diced
2tbsp soy sauce
1tbsp Worcestershire Sauce
Optional: 1 Chopped Green Onion and Fried Garlic Chips
Open can of Corned Beef and Drain Excess Liquid. Set Aside.
Heat up pan on medium-low heat. Add Oil when pan is hot.
Add Potatoes, onions, garlic and black pepper. Saute for 2 minutes.
Add 1tbsp of soy sauce and continue to saute for 2 more minutes. Continuously stirring and shaking pan.
Add Corned Beef and 1tbsp of Worchestershire sauce to pan and Sauté with the other ingredients for another 2 minutes.
Add remaining soy sauce and add tomatoes. Continue to simmer down for another 2-3 minutes until potatoes are perfectly soft and liquid is absorbed.
- No soy sauce or worchestshire sauce available? No problem! You can leave out these ingredients and instead add 1/4 cup of water and let it simmer down until ready.