By Joseph L. Garcia, Reporter

AS WE enter the third week of quarantine, we understand that a few frazzled cooks may have already run out of ideas, or even fresh ingredients. We’re going to present a series of recipes featuring canned products from San Miguel to maximize your stock and prevent your ideas from going stale. These recipes are from San Miguel Foods Culinary Center’s Home Foodie. (If you have run out of fresh produce or it is hard to get in your area during the lockdown, see BusinessWorld’s listing on online vegetable delivery here:

We’ll start off with something easy and classic. This results in crispy corned beef flakes, which you can use for all the following recipes.



1 tbsp Golden Fry palm oil

1 can Purefoods Corned Beef


In a non-stick pan, heat oil and add corned beef. Cook over moderate heat, stirring from time to time, for about 12 minutes or until dry and toasted.

Makes two to three servings


As we mentioned, you can use the corned beef flakes from the recipe above to lend variety in texture. A friend advises to soak the rice beforehand for at least two hours so the congee can have a silky texture. Also consider using a whisk when stirring the congee, again to impart a silkier texture to it. This is best done ahead to allow time for the flavors to blend.


9 cups water

1-¼ cups uncooked rice

1 carrot, grated

2 tbsp patis (fish sauce)

1/4 tsp white pepper

1 can Purefoods Corned Beef with Chunks

1 stalk green onion, chopped (optional)

5 Magnolia brown eggs, boiled and peeled (optional)


Boil water then add rice, carrot, patis and pepper. Stir continuously until mixture is boiling. Lower the heat then simmer covered, stirring occasionally, until rice is tender and mixture thickens. Adjust water and patis as needed.

Add corned beef. Simmer for another three minutes. Turn off heat.

Serve in bowls then top each bowl with green onion and egg.

Makes eight servings.

Tip: When the congee becomes too thick, dilute with beef or chicken stock and adjust seasoning as needed.



You know that corned beef sinigang you can get in fancy restaurants? Well, this isn’t quite it, but it helps to stave away the cravings while we’re in quarantine.


1 tbsp Cookbest Coconut oil

1 onion, sliced into rings

2 cans Purefoods Corned Beef Chili Garlic


1 tbsp instant sinigang powder mix

1 pack instant gravy mix, dilute according to package directions


Combine sinigang powder and diluted gravy. Heat and let simmer, stirring continuously until thick enough. Set aside.

Heat oil in a pan and sauté the onion until tender. Add corned beef and heat through. Pour gravy and simmer.

Makes five servings.



3 tbsp Magnolia Nutri Oil coconut vegetable oil

1/4 cup chopped onion

1/2 cup peas and carrots

1 can Purefoods Star Corned Beef

4 cups cooked rice

2 Magnolia brown eggs, beaten

1/4 tsp iodized fine salt

1/4 tsp pepper

3 tbsp catsup

3 tbsp Magnolia Real Mayonnaise


In a pan with hot oil, sauté onions, peas and carrots. Add beef and rice. Mix well. Season with salt and pepper. Transferring a round bowl. Set aside.

In another pan cook the egg like a crepe, large enough to cover a round bowl. Cook until the egg has set. Put it on top of the rice. Serve by drizzling catsup and mayonnaise on top.

Makes five servings.

These recipes use two of my new best friends: Purefoods Chicken (shredded chicken breast) and Purefoods Chorizo Bilbao-style. The canned chicken, of course, saves this frazzled home cook from having to boil and strain and shred a chicken, but I will warn you that this product is a lot saltier than if you did it yourself. The chorizos, meanwhile, have been a lifesaver. Coming to about six pieces in a can, they come packed with a lot of pearly lard that you can use for your sautes and stews. I can’t quite vouch for how close they come to something you buy at a deli, but just one of those babies can flavor a whole dish.



2 tbsp Pure Oil vegetable cooking oil

1 onion, chopped

1 can of shitake mushroom

2 cans Purefoods Chicken Hot & Spicy

2 packs instant noodle soup

1 liter water

1 pc tofu, chopped

1/4 cup Magnolia Pure Fresh Milk

1/2 pack Magnolia Quickmelt Cheese, grated

1 stalk onion leeks


Heat oil in a pot and sauté the onions, mushrooms, and chicken.

Add the noodle soup pack and water. Cook for five minutes. Add tofu and milk. Simmer for another five minutes.

Serve in a bowl and top with cheese and leeks.

Makes six servings.



2 tbsp Magnolia Butter-licious

1 onion, sliced

6 cloves garlic, crushed

1 carrot, peeled and cubed

1/8 cup canned corn kernels, drained

1 can canned mushrooms pieces and stems, drained

2 cans Purefoods Chicken in Broth

1 pack Magnolia All-purpose cream

1 tsp iodized fine salt

1/2 tsp pepper

1 tbsp cornstarch, dissolved in 2 tbsp water


Melt Butterlicious in a saucepan and sauté the onion, garlic, carrots, corn, and mushrooms for three minutes.

Add the canned chicken and cream. Season with salt and pepper. Simmer for two minutes.

Pour cornstarch mixture while stirring continuously. Simmer until slightly thick.

Makes six servings.



3 tbsp olive oil

1 can Purefoods Chorizo Bilbao-style, sliced diagonally

1 cup boiled garbanzos (chickpeas)

1/4 cup sliced mixed bell peppers

1/4 tsp iodized fine salt

1/8 tsp cayenne pepper


In a pan, heat olive oil and sauté the chorizo. Mix in the garbanzos and bell peppers, cook for two minutes.

Season with salt and cayenne pepper.

Makes five servings.



1 can Purefoods Chorizo Bilbao-style, cut into diagonal pieces, then pan fried in its own oil

3 tbsp Magnolia Nutri Oil coconut vegetable oil

1/4 cup minced garlic

6 cups cooked rice

3 tbsp soy sauce

3 Magnolia brown eggs, beaten and cooked as scrambled egg

1 stalk green onions, washed, dried, and chopped

1 tsp iodized fine salt

1/2 tsp pepper


Heat oil in a skillet over medium heat. Sauté the garlic and until light brown.

Add in rice and soy sauce. Mix well. Stir in chopped chorizo, scrambled egg, and green onions. Season with salt and pepper.

Makes five to six servings.



3 cups chicken stock*

1 can Purefoods Chicken in Broth

2 can Purefoods Chorizo Bilbao-style, sliced

1 potato, cubed

1/2 cup garbanzos, boiled

1 bell pepper, sliced

*chicken stock: make by dissolving a bouillon cube in hot water or by boiling chicken bones


In a pot, simmer the stock with the chicken. Add the chorizo, potato, and garbanzos. Cook for 10 minutes or until potatoes are tender.

Add bell peppers and cook for two more minutes.

Makes four servings.