MANILA, Philippines — I used to think corned beef were just corned beef, which can be made into a sandwich filling or omelet for eating garlic rice with as a power-packed breakfast.
Chef Jackie Ang Po has shown that it can be made into a creative pasta that can feed a lot of people. Learning it from a member of her staff at Fleur de Lys Patisserie and Café, she has perfected her Corned Beef Spaghetti recipe using Purefoods Corned Beef. She incorporated some unique ideas into the recipe, since her staff told her that in the province, they use banana ketchup instead of tomato sauce, and she had condensada in the house so she replaced any sugar requirement with it.
Corned Beef Spaghetti
Ingredients:
45 ml. cooking oil
4 pcs. garlic, chopped
1 pc. onion, chopped
1 can Purefoods Corned Beef 280 grams
1 can Purefoods liver spread
4 pcs. Purefoods Hotdogs, sliced
8 grams seasoning or beef cube
2 cups water
200 ml. banana ketchup
1 bar Prochiz Gold or easy melt cheese, grated
2 tbsps. Carnation Condensada, or to taste
500 grams Armando spaghetti (raw weight)
Procedure:
1. Sauté onion in cooking oil. Add garlic and cook until fragrant.
2. Add corned beef, followed by liver spread and hotdogs, and stir to cook.
3. Add seasoning, then pour in water and banana ketchup. Stir in half of the grated cheese. Sweeten with condensada.
4. In a pot filled with 5 liters of water, cook spaghetti according to package directions. Remove from water when done and strain to dry off excess water.
5. Assemble cooked spaghetti, sauce, and remaining half of grated cheese in layers. Serve.
*Good for 8 persons.