YOU can’t possibly think you can just get away with serving corned beef and onions seven times a week, can you? We asked for help from restaurateur, cookbook author, and morning show chef Myke “Tatung” Sarthou on how to convert canned goods and pantry staples into dishes that even you can look forward to serving and eating.

These recipes come from Mr. Sarthou’s YouTube channel, Simpol (www.youtube.com/user/Cheftatung), and his Facebook page (facebook.com/lutongsimpol/). Links to the instructional videos can be found at the end of the recipes.

HEROES’ MAC AND MEATLOAF

Ingredients:
1 tbsp. margarine
1 tbsp. chopped onion
1 tbsp. minced garlic
1 cup chicken stock
3/4 cup elbow macaroni
1 can Angel KremQueso
1/2 can Argentina Meatloaf
1/2 can UFC Whole Kernel Corn
1/2 cup grated cheese
Salt and pepper

Procedure:

  • Heat up a small pot and add margarine.
  • Sauté onion and garlic then pour in the chicken stock.
  • Add the elbow macaroni and season with salt. Let it simmer until the liquid is absorbed by the macaroni.
  • Pour in the evaporated milk, stir and continue to simmer.
  • Season with black pepper and add the meatloaf and corn. Wait until the pasta is cooked and the liquid is fully absorbed.
  • Remove from the pot and transfer to a serving plate. Garnish with grated cheese on top.

MEATLOAF PUFFS

Ingredients:
1 cup all-purpose flour
1 tbsp. cornstarch
1 tbsp. baking powder
1 tbsp. salt
2 tbsps. sugar
1 cup water
1/2 can Argentina Meatloaf
1/2 can UFC Whole Kernel Corn
Cooking oil

Procedure:

  • In a medium bowl, combine flour, cornstarch, baking powder, salt, sugar, and black pepper. Add water to make a batter.
  • Add the meatloaf and corn and mix until well incorporated. Set aside.
  • Heat up the oil in a pan. Portion about a tablespoon of the meatloaf batter and drop it in the hot oil and fry until golden brown. Repeat the process for the rest of the meatloaf batter.
  • Remove the fried meatloaf puffs from the pan and transfer to a serving plate.

Link to video: https://www.youtube.com/watch?v=SyOkNDi9J40

SPICY CORNED CHICKEN GISING-GISING

Ingredients:
Cooking oil
3 cloves garlic
1 pc. onion
1 tsp. minced ginger
1 pc. siling haba (green long chili)
1 cup coconut milk
1 can Argentina Spicy Corned Chicken
1 cup kangkong (water spinach)

Procedure:

  • Heat up a pan and pour in the coconut milk.
  • Add the garlic, onions, and ginger. Cook until fragrant.
  • Put in the canned corned chicken. Mix and let it simmer until the coconut milk has reduced.
  • Add the kangkong and season with fish sauce and black pepper.
  • Add some green chilis.
  • Transfer to a serving plate.

HEALER’S CHICKEN NOODLE SOUP

Ingredients:
1 pack sotanghon noodles (cellophane noodles)
1/4 cup sliced carrots
Spring onions
1/4 cup sliced cabbage
1 can Argentina Corned Chicken
1/2 cup sayote (chayote)
Fish sauce
Cracked black pepper
Water

Procedure:

  • Heat up oil in a pan and sauté the ginger.
  • Add carrots, sayote, and water. Bring to a boil.
  • Put in the corned chicken and cabbage and stir.
  • Add the sotanghon noodles. Let boil for another two minutes.
  • Season with fish sauce and black pepper.
  • Transfer to a serving bowl and garnish with spring onions.

Link to video: https://www.youtube.com/watch?v=NIXpQAslyZw

CHICKEN HALANG-HALANG

Ingredients:
1 can Argentina Spicy Corned Chicken
1 pc. chopped onion
1 tbsp. chopped ginger
2 cloves minced garlic
1/2 cup sayote (chayote)
1 cup shredded cabbage
2 tbsp. fish sauce
2 cups water
Cracked black pepper
1 tsp. spring onions
Cooking oil

Procedure:

  • Heat up oil in a pot and sauté onions, ginger, and garlic until fragrant.
  • Add water and bring to a boil.
  • Put in the corned chicken and let it simmer for about two minutes.
  • Season with fish sauce and black pepper.
  • Add the cabbage and simmer for about 30 seconds or less.
  • Transfer to a serving bowl and garnish with spring onions.

BEEFLOAF CURRY

Ingredients:
1 can sliced Argentina Beefloaf
1 cup cornstarch
1 pc. potato, quartered
1 pc. cubed carrot
2 tbsp. chopped onion
1 tbsp. minced garlic
1 tbsp. chopped ginger
2 tbsp. curry powder
1 cup coconut milk
1 pc. seeded and cubed red bell pepper
1 tbsp. fish sauce
1 tbsp. hot chili sauce
1 tbsp. sugar
Black pepper

Procedure:

  • Dredge the sliced meatloaf in cornstarch and fry.
  • Add the carrots and potatoes in the same pan and fry together with the meatloaf.
  • Add onion, garlic and ginger in the pan and sauté.
  • Put in the curry powder and coconut milk. Let it simmer.
  • Season with fish sauce and add bell peppers.
  • Put in the hot sauce and sugar and continue to simmer until the sauce thickens slightly .
  • Season with black pepper.
  • Transfer to a serving plate.

Link to video: https://www.youtube.com/watch?v=Gpv8dY3zro4

CREAMY SPAGHETTI WITH MEATLOAF

Ingredients:
1 can Argentina Meatloaf
1 cup Angel Kremdensada
1 cup spaghetti sauce
2 cloves minced garlic
1 pc. chopped onion
3 tbsp. diced cheddar cheese (for garnish)
1 tbsp. butter or margarine
2 tbsp. cooking oil
3 cups cooked spaghetti noodles

Procedure:

  • Heat up oil in a large pan. Fry the meatloaf and set aside.
  • Put margarine in the same pan and sauté onion and garlic.
  • Pour in the spaghetti sauce and the sweetened thick creamer. Stir.
  • Season with black pepper and let it simmer for about three to five minutes.
  • Toss the cooked spaghetti noodles into the sauce until the noodles are fully coated.

Link to video: https://www.youtube.com/watch?v=06XDDlkXT04

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