Two nicely-packaged cans of corned beef greeted me as I arrived home the other day. A friend, Nina Daza-Puyat, had them sent over to my place for tasting. And, what tasting I had!
Now, what to do…
This morning saw me opening a can of Delimondo corned beef by Chef Ed Quimson to go with some nicely-browned diced potatoes.
Initially, I was tempted to do my classic favorite — a mega combo of corned beef and pork and beans that my lola always cooked for us when we were kids. However, my curiousity killed my impulse and decided to whip up something that wouldn’t mask the original taste of this corned beef that Nina likes so much.
Upon opening the can, I giddily scooped up some corned beef. Haay, I swear, it would’ve gone straight into my tummy before it hit the pan had I not forced myself to STOP! It had the right play of saltiness and linamnam.
Thought, too, that this corned beef had the perfect color of corned beef. Not too red and definitely not too pale.
The bomb was actually the bits of chunky litid/fat that it had in it. Sarap!!!! Very reminiscent of those homemade corned beef that had some good cuts of beef brisket. It just melted in my mouth with my eyes closed.
To do this dish, you will need:
1 big can of corned beef
3 medium-sized potatoes, diced
4 cloves of galic, minced
1 onion, minced
1 tsp dahon ng sibuyas, chopped
In a frying pan, deep fry potatoes until golden brown. Drain and set aside.
Meantime, using a skillet, saute onion and garlic. Add corned beef. Cook for three minutes. Add potatoes. Serve warm.