Cook Book Recipe

Want some easy-to-cook and easy-to-prepare meals for the family and friends?
‘Flavors’ shows the many ways to cook corned beef courtesy of Purefoods’ Chunkee Corned Beef.

• Chunkee and Eggplant Torta
• Ingredients:
• 2 tablespoon vegetable oil
• 3 pieces eggplant, 150 grams each
• 5 pieces eggs
• 1 190-gram can Purefoods Chunkee Corned Beef
• Procedure:
• Grill eggplants until skin is charred. Peel eggplants and flatten with a fork. Set aside.
• In a bowl, combine and slightly beat eggs. Stir in Purefoods Chunkee Corned Beef.
• In a skillet, heat oil. Place a piece of eggplant and pour a third of the egg-corned beef mixture on top.
• Cook until egg has set and is golden and turn over to cook the other side. Do the same with the rest of the eggplants.
• Chunkee Cabbage Rolls
• 1 190-gram can Purefoods Chunkee Corned Beef
• 5 pieces cabbage leaves
• 2 tablespoon Dari Crème Margarine
• 1 tablespoon minced garlic
• 1/3 cup chopped onions
• 1/3 cup chopped red and green bell peppers
• 1 cup tomato sauce
• ½ cup beef broth
• ¼ cup grated Magnolia Quick melt cheese

Procedure:

• Preheat oven to 350°F.
• Blanch cabbage leaves in boiling water for a few seconds. Drain and lay on paper towels to absorb excess water.
• Place a heaping tablespoon of Purefoods Chunkee Corned Beef on each cabbage leaf and roll to secure filling. Arrange on a baking dish and set aside.
• In a saucepan, melt margarine. Sauté garlic and onions.
• Add bell peppers. Cook until vegetables become tender, then add tomato sauce and broth. Let simmer for 5 minutes and season with salt and pepper.
• Pour sauce on cabbage rolls. Top with grated cheese and bake for 15 to 20 minutes.

Chunkee Soup With Asparagus and Sotanghon

Ingredients:

• 2 tablespoon vegetable oil
• 1/3 cup chopped white onions
• 1 190-grams can Purefoods Chunkee Corned Beef
• 2 pcs. Beef bouillon cube, dissolved in 6 cups water
• 50 grams sotanghon, cut into 1 inch length
• 250 grams fresh asparagus, cut into bite-size pieces
• salt and pepper to taste

Procedure:

• In a saucepan, heat oil. Saute onions and Purefoods Chunkee Corned Beef.
• Pour beef broth. Allow to boil and simmer for 2-3 minutes.
• Stir in sotanghon. Continue to cook for 2 minutes more.
• Add asparagus and season with salt and pepper to taste.
• Chunkee Corned Beef Spread
• Ingredients:
• 1 190-grams can Purefoods Chunkee Corned Beef
• 1 pc. Hard-cooked egg, finely chopped
• 2 cloves garlic, minced
• ¼ cup mayonnaise
• 2 tsps. dry mustard
• ½ tsp. paprika
• ¼ tsp. ground black pepper
• Procedure:
• Combine Purefoods Chunkee Corned Beef, egg and garlic.
• Stir in mayonnaise and the rest of the ingredients. Mix well.
• Chill until ready to use.
• Serve as filling for a cold sandwich.

Salpicao Skewers

Ingredients:

• ½ cup olive oil
• 1 tbsp. McCormick Garlic minced
• ½ tsp. McCormick Spanish paprika
• 1 tbsp. McCormick rosemary leaves, crumbled
• ½ tsp. McCormick iodized salt
• 1 dash McCormick black pepper ground
• 2 dashes McCormick red cayenne pepper
• ½ kilo beef tenderloin, cubed
• 2 pcs. Red beef, boiled, peeled & sliced
• 2 pcs. Carrots, boiled, peeled & sliced
• 2 pcs. Zucchini, sliced

Procedure:

• Combined first 7 ingredients in a bowl and mix well. Set marinade aside.
• Place beef cubes and vegetables in a bowl.
• Pour marinade over beef & veggies. Seal.
• Refrigerate for 30 minutes, gently mix occasionally.
• Thread meat and vegetables alternately on skewers.
• Baste with remaining marinade halfway through cooking. Grill until desired doness.

Portobello and Mozzarella Sandwich

Ingredients:

• 8 pcs. Small Portobello muchroom caps or button mushroom
• 4 slices mozzarella or quickmelt cheese (2 sq. in each)
• ¼ tsp. McCormick iodized salt
• ¼ tsp. McCormick black pepper ground
• 1 tsp. McCormick basil leaves
• 1 tbsp. McCormick oregano leaves
• 1 cup bread crumbs
• 2/3 cup flour
• 1 egg, slightly beaten with 2 tbsps. milk

Procedure:

• Preheat the fryer.
• Season each mushroom and slice of cheese with salt and pepper.
• Sandwich the slices of mozzarella cheese between two portabello caps.
• In a bowl, mix the herbs with the breadcrumbs.
• Dredged each sandwich in flour, then dip in egg wash, removing any excess, and rolling
  in herbed breadcrumbs.
• Fry each sandwich for 2-3 minutes or until the sandwich is golden brown.
• Remove from the fryer and drain on a paper-lined plate.

November 12, 2004, Manila Bulletin

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