Two weeks into the quarantine period in Bacolod City, philosophy teacher Joel Tambuson has thought of new recipes using the most common pantry ingredient nowadays: canned food.
In this recipe, Joel cooks it two ways, one in a broth, the other sauteed.
Both require sayote, also called chayote, also called mirliton squash.
We present both recipes below.
Corned beef soup
- 1 can corned beef
- 1 medium-sized sayote sliced into strips
- 1 cup string beans
- 1 tbsp minced garlic
- 1 tbsp minced onion
- 2 tbsp Oil
- Paitan chilis (vary number of pieces for heat)
- Heat oil in pan.
- Saute garlic, add onion.
- Add corned beef. Stir. Saute for fuve minutes then add sayote and string beans.
- Saute for another five minutes.
- Add water according to liking.
- When vegetables are almost tendet, add chilis.
- Season to taste.
Sauted corned beef with sayote
1 can corned beef
1 medium-sized sayote sliced into strips
1 tbsp minced garlic
1 tbsp minced onion
2 tbsp Oil
Paitan chilis (vary number of pieces for heat)
Heat oil in pan.
Saute garlic, add onion.
Add corned beef. Stir. Saute for fuve minutes then add sayote.
Cook until sayote is tender.
Season to taste.