Joel-style: Corned beef soup and minced sayote with corned beef

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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

Ingredients:

  • 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)

Procedure:

  • 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

Ingredients:

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)

Procedure:

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.

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