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Medical ‘brain drain’ comes back to haunt virus-stricken Philippines

By Beatrice M. Laforga
Reporter

WELLA, a 20-year-old fresh nursing graduate, chose to stay and work at a private hospital in Manila that’s caring for several of the more than 2,000 coronavirus-stricken patients in the country.

“The government doesn’t care about its overworked and underpaid health workers,” she said in a chat message. “Hopefully my experience would prepare me for a better-paying job overseas once this health crisis is over.”

The Philippines has had to deal with the lack of test kits for patients and personal protective gear for workers on the frontline of battling a novel coronavirus that has sickened more than 1,500 and killed at least 78 people, mostly on the main island of Luzon.

Soon, it will have to face the reality of years of brain drain that led to the exodus of Filipino doctors and nurses to first-world countries including the US and UK.

“China is the second-richest country, so they have enough capacity not just in terms of money, food and equipment,” Socioeconomic Planning Secretary Ernesto M. Pernia told radio DZMM last month. “They also have a number of scientists and health workers, which we lack.”

Local nurses earn a measly P15,000 to P20,000 a month — lower than what a starting call center agent gets, and much lower than the P120,000 salary of a Filipino nurse in the UK, Wella said.

The Philippines had about 41 physicians, nurses and midwives for every 10,000 Fiipinos in 2015, slightly lower than the threshold recommended by the International Labor Organization and World Health Organization, according to the Philippine Institute for Development Studies.

“That said, the supply of the different cadres of healthcare workers are highly uneven when we consider their geographic distribution within the country,” the government think tank said in a December 2019 report.

This is apart from the fact that a number of local health care professionals end up working overseas, it said.

More than 92,000 nurses left the country to work overseas from 2012 to 2016, or about 18,000 leaving each year, according to the Philippine Overseas Employment Agency (POEA).

AN INSULT
Poor compensation and health insurance coverage, work overload and limited opportunities have driven health workers to pursue opportunities abroad, according to a 2007 research by the Health Services Research.

Lack of local opportunities have also driven many workers, not just in the health sector, to leave.

The plight of local health workers came into the limelight this month after Mr. Duerte’s government called out for health care volunteers, promising to pay them P500 daily.

Critics called the offer, which gave free lodging but no benefits except for insurance that will pay P1 million to the family of a nurse or doctor who gets the virus and dies while on duty, a pittance and an insult.

A health worker who gets a severe COVID-19 infection and doesn’t die will be paid a much lower insurance of P100,000.

President Rodrigo R. Dutere locked down the entire Luzon island on March 17, suspending classes and public transportation to contain the COVID-19 virus.

The so-called enhanced community quarantine, which bars people from leaving their homes except to buy food, medicine and other basic goods, seeks to slow the spread of the virus and prevent the collapse of the country’s health care system.

Infections could rise to more than 92,000 by April 12 — the last day of the month-long lockdown — if social distancing protocols were ignored, according to Bacolod-based chemical engineer and research consultant Paulo Emmanuele Betita.

This worst-case scenario could leave almost half of coronavirus patients to die, with little or no medical attention, Mr. Betita said via Messenger chat.

Strict social distancing measures have put the Philippines along a “flat curve” scenario, delaying the peak to the latter part of May, when cases will have reached 35,000, he said.

“This is below the country’s bed capacity of 43,000 but we could not afford to go off the curve,” he added.

The Department of Health (DoH) earlier said that as many as 75,000 Filipinios could get infected in two to three months without the Luzon-wide lockdown.

“Before this pandemic, the health care work force was already overworked and understaffed,” Ely, a 21-year-old nurse at a private hospital in Manila, said. “Now, our work force is on the brink of crumbling because some don’t want to work anymore for many reasons such as transportation problems and the hazard that comes with the job.”

‘DEBILITATING OVERLOAD’
Twelve Filipino doctors have died fighting the COVID-19 pandemic, according to the Philippine Medical Association.

Ely said she works for as long as 16 hours daily “on really bad days” at her 600-bed hospital, which is now overloaded.

Metro Manila and the entire country’s health care system might be “headed towards a potentially debilitating overload” as cases continue to shoot up, according to a report by political consultancy firm PUBLiCUS Asia, Inc.

The country, it said, only has 106,000 hospital beds — not enough for the 125,000 patients it expects to get infected by the virus that has a “conservative” 5% infection rate.’

The government should have built makeshift hospitals earlier because unlike China, it doesn’t have the capability to build hospitals overnight, PUBLiCUS Executive Director Aureli C. Sinsuat said.

“At the very least, the government should work double time to expand the bed capacities of its designated COVID-19 hospitals and stock them with needed equipment,” he said in an e-mailed reply to questions.

As if the sacrifices of its workers weren’t enough, the Makati Medical Center at the heart of the country’s business district was forced to quarantine medical staff after a senator violated his quarantine when he took his pregnant wife to the hospital.

Senator Aquilino L. Pimentel III, an ally of Mr. Duterte who tested positive for the coronavirus, has apologized for the blunder that further reduced the hospital’s already depleted work force.

Other countries hit hard by the virus such as the US, whose national death toll of 4,000 has surpassed China’s, have tried to lure health workers from other countries.

In a March 26 advisory, the US Department of State’s Bureau of Consular Affairs urged foreign medical professionals with an approved US nonimmigrant or immigrant visa petition or/and those eligible in an exchange visitor program to arrange a visa appointment or extend their stay in the country, “particularly those working to treat or mitigate the effects of COVID-19.”

Wella, the fresh nursing graduate, wishes that the coronavirus crisis that has infected about 860,000 and killed more than 42,000 people worldwide will be over soon. “My decision to leave is firm, hopefully when the virus is totally gone.”

Banks ordered to give 30-day grace period for loans

THE government ordered all lenders to give a 30-day grace period for all loan payments that are falling due within the enhanced community quarantine (ECQ) period.

The Department of Finance (DoF) on Wednesday released the implementing rules and regulations (IRR) of Section 4(aa) of Republic Act (RA) No. 11469 or the “Bayanihan to Heal as One Act.”

While the lockdown only applies to Luzon, Finance Secretary Carlos G. Dominguez III told reporters that the 30-day mandatory grace period is applicable nationwide as “neither the law nor IRR limits the coverage to Luzon.”

Under the law, banks, quasi-banks, nonstock savings and loan associations, credit card issuers and pawnshops should implement a 30-day grace period for “all loans with principal and/or interest falling due within the ECQ period without incurring interest on interest, penalties, fees and other charges.”

The IRR expands this list to include other credit-granting financial institutions supervised by the central bank, Securities and Exchange Commission and Cooperative Development Authority, as well as state-run pension funds such as Government Service Insurance System, Social Security System and Pag-IBIG Fund.

The IRR defines the ECQ as the period from March 17 to April 12, 2020, as cited in Proclamation No.929 issued on March 16, 2020.

“The initial grace period shall automatically be extended if the ECQ period is extended by the President,” the rules stated.

Under the IRR, all loans with principal and/or interest falling due during the ECQ period are covered. These include loans that have been extended to individuals, households, micro, small and medium enterprises (MSMEs), corporate borrowers and other parties.

In case of multiple loans of individuals and entities, the grace period will apply to each loan.

All covered institutions shall not impose interest, fees and charges during the 30-day grace period on future payments and amortizations of these loans.

The covered institutions are barred from requiring clients to waive the application of the Bayanihan Act’s provisions during the ECQ period.

“No waiver previously executed by borrowers covering payments falling due during the ECQ period shall be valid. Nonetheless, the grant of grace period by the above-mentioned Covered Institutions shall not preclude the borrowers from paying their obligations as they fall due during the period of ECQ should they so desire,” it added.

Documentary tax stamp (DST) will also not be imposed on loans falling within the ECQ period as well as on “credit extensions and credit restructuring, micro-lending including those obtained from pawnshops and extensions thereof.”

For the accumulated interest on the loans, the IRR said borrowers can pay this on a staggered basis with the full payment to be settled on the new set date following the 30-day grace period. — B.M.Laforga

Gradual lifting of ECQ eyed

THE LIFTING of the enhanced community quarantine (ECQ) in Luzon in mid-April would be gradual, Trade Secretary Ramon M. Lopez said on Wednesday.

In a Zoom conference with the Philippine Franchise Association, Mr. Lopez said he does not want to preempt the possible lifting of the Luzon-wide lockdown, which is still up for discussion.

“What might happen is still a gradual lifting,” he said, describing a norm of frequent health checks, temperature scanning, and social distancing.

Mr. Lopez also mentioned the possibility of slowly resuming manufacturing and mall operations.

“Slowly we will be, maybe by sector, we will be opening up more business establishments, even malls may be opened up following certain policies,” he said.

He said many businesses of the franchise association may also open up with the application of social distancing measures.

“I would say manufacturing in general can be lifted. That’s a possible scenario,” he said. “Ang hindi lang namin ine-expect siguro mag-open agad (what we don’t expect will open up right away) will be those places with mass congregations — the likes of the theaters, concerts.”

The month-long ECQ in Luzon, which was implemented to slow the spread of the coronavirus disease 2019 (COVID-19), is scheduled to end on April 12.

Caloocan City Rep. Edgar Erice on Wednesday said the ECQ should be extended for another 30 days as the country continues to grapple with the spread of the virus.

The Inter-Agency Task Force for the Management of Emerging Infectious Diseases (IATF) has not yet made an announcement on whether the ECQ would be extended, lifted, or expanded to other areas.

Mr. Lopez said the parameters for lifting the ECQ will still be finalized, which will “heavily depend” on the health situation in the country.

“To the extent that the health situation, the COVID-19 situation, is pretty much under control — in effect, we can say we have flattened the curve and that we can focus on isolated cases, then we can safely say that generally there might be a lifting, but that lifting… meron pa rin

’yang gradual lifting. Di pa rin all businesses (that will still be a gradual lifting. It still won’t be all businesses),” he said.

Several business leaders including Jaime Zobel de Ayala and Lance Y. Gokongwei, after meeting with the IATF in the weekend, proposed a modified community quarantine that removes checkpoints and resumes manufacturing operations.

The Department of Health reported 227 new coronavirus cases and 8 deaths, bringing the total to 2,311 with 96 deaths.

Meanwhile, DTI in a memorandum on Tuesday allowed additional businesses in the food and essential products supply chain to operate during the ECQ.

The department said the production, manufacturing, and distribution of raw and processed materials, packaging and other inputs for food, essential products, medicine, and medical products are now allowed.

These establishments, which are encouraged to implement social distancing and provide accommodations, may operate with up to 50% of their work force, unless DTI approves temporary additional work force.

Facilities producing critical medical devices such as personal protective equipment and surgical masks may operate at full capacity. — Jenina P. Ibañez

SEC suspends penalties

THE SECURITIES and Exchange Commission (SEC) is suspending cumulative penalties on companies for the period of the enhanced community quarantine over Luzon.

In a notice on its website, the corporate regulator said it will not be counting penalties that account for the period from March 13 until the lifting of the quarantine, which is originally set on April 13.

This covers investment companies, issuers of proprietary and non-proprietary shares/timeshares, public companies, lending companies, financing companies, foundations, accredited microfinance non-government organizations and publicly-listed companies.

The SEC said the decision aims to help companies “cope with the impact and challenges brought about by the [coronavirus disease 2019 (COVID-19)] and in view of the resulting work suspension at the commission and the subsequent imposition of the enhanced community quarantine…”

It noted the cumulative penalties will start accruing again once the enhanced community quarantine is lifted as ordered by President Rodrigo R. Duterte.

The island of Luzon has been put under enhanced community quarantine for a month to help contain the spread of COVID-19. During the period, the public is ordered to follow strict home quarantine with the exemption of some “essential” offices and personnel.

The SEC has been easing some of its rules as pandemic prompted many companies to suspend their operations. It earlier encouraged the public to make use of its digital platform for corporate registration while its physical office is closed due to the Luzon quarantine.

The other day, the corporate regulator said it was welcoming applications for registration of corporations and partnerships through its Company Registration System (CRS).

The SEC CRS is a digital platform that allows applicants to give their proposed company name, generate articles of incorporation, bylaws and other company registration documents, and upload all required documents for processing, review and approval through the system.

The SEC said at least 2,500 applications have already been processed since Luzon was put on lockdown mid-March. Of this, 314 were already promoted for the generation of their certificates of registration. Some 1,014 have been assessed for payment while the remaining 1,172 are being asked to submit additional requirements. — Denise A. Valdez

CNPF income up 11%

CENTURY PACIFIC Food, Inc. (CNPF) posted an 11% growth in net income in 2019 on the back of higher sales of its branded food products.

In a statement yesterday, the canned foods manufacturer said its earnings last year grew to P3.1 billion, lifted by a 7% growth in consolidated revenues to P40.6 billion.

Its branded business was the main driver of growth, recording a 12% increase in sales to P31.2 billion, comprising 77% of the company’s total revenues. This segment covers the marine, meat and milk business units of CNPF.

The remaining 23% of revenues came from tuna and coconut commodities, which posted a sales decline of 6% due to cheaper commodity prices.

Operating expenses increased 13% due to investments in brands, new product development and innovations.

As the country faces the coronavirus disease 2019 (COVID-19) pandemic, CNPF said it continues to operate with a skeletal workforce to maintain the supply of its products.

“In these challenging times, we recognize the critical role we play in ensuring enough of our products are available to those who need them the most. Thanks to the support of the Department of Trade and Industry and the Inter Agency Task Force, we are able to maintain a smooth flow of goods and operate with enough capacity, despite the use of a skeleton workforce,” CNPF Chief Finance Officer Oscar A. Pobre said in the statement.

CNPF is the manufacturer of food brands such as Century Tuna, Argentina, 555, Angel and Birch Tree.

The company previously announced it was giving one million food packs to the public to help cope with the Luzon-wide lockdown.

“We…remain in close touch with partner local government units for the supply and donation of various food products. Finally, the health, safety, and financial protection of our employees remain paramount and we continue to provide them with care and financial aid,” Mr. Pobre said.

Shares in CNPF at the stock exchange traded flat on Wednesday to close at P13.50 each. — Denise A. Valdez

Honda names new president

HONDA CARS Philippines Inc. (HCPI) announced its new president Masahiko Nakamura, who officially leads the Philippine automobile unit of the Japanese company on April 1.

In a statement on Wednesday, HCPI said he takes over the post of Noriyuki Takakura, who had been president of the company since 2017.

Prior to his appointment, Mr. Nakamura held various deputy manager positions in Honda Motor Co., Ltd. headquarters in Japan since 2016.

“Overall, Mr. Nakamura has more than 30 years of experience in Honda automobile operations.”

HCPI earlier this year announced that it would shut operations of its production facility in Laguna, and will continue to sell to the Philippine market through its regional network as an importer or distributor.

The company will also continue its after-sales service operations in the country.

Trade Secretary Ramon M. Lopez after meeting with HCPI said the decision to close the facility that produces Honda City and BR-V models was due to a worldwide auto industry slowdown.

HCPI said Mr. Nakamura will be sharing his expertise in sales, business strategy, and marketing with the local team.

“He hopes to steer Honda’s automobile business through a challenging and evolving automotive landscape.”

Previous HCPI president Mr. Takakura will transfer to Honda Automobile (Thailand) Co., Ltd. — Jenina P. Ibañez

ACEPH to issue shares to parent

AC ENERGY Philippines, Inc. (ACEPH) is injecting P16.69-billion primary shares to its parent company, which will own 85% of the former, in part of their deal to merge both of the Ayala-led energy unit’s local and overseas renewables entities.

The Philippine-listed company told the stock exchange on Wednesday that it has approved the issuance of its shares equal to P2.97 each to AC Energy, Inc., in exchange for the latter’s full stake in Presage Corp., its international renewable energy unit.

Earlier, the Ayala-led firm, soon to be named AC Energy Corp., said that the combined platform is valued at approximately P97 billion with a perceived attributable capacity of around 1,500 megawatts in operating and under-construction power plant projects, 60% of which are renewables.

The deal is expected to close within the year.

Recently, ACEPH began its P1-billion share buy-back program, following its moves to bolster its renewables portfolio.

The energy firm on March 24 completed its purchase of the controlling stakes in San Carlos Energy, Inc. and Island Solar Power, Inc., operators of two Negros Occidental solar farms owned by Macquarie Infrastructure Holdings (Philippines) Pte. Ltd., Langoer Investments Holding B.V., and the Government Service Insurance System.

As of April 1, it repurchased P13.75 million of its shares from the open market.

On Wednesday, shares in ACEPH grew by 2.00% to close at P2.04 apiece. — Adam J. Ang

MMC pilots phone ‘tele-consultation’ service

THE MAKATI Medical Center (MMC) is piloting a mobile phone and video-based “tele-consultation” system that would allow its doctors to provide healthcare consultations during the community quarantine period. The initiative is in partnership with digital payments firm PayMaya Philippines, Inc.

“Once the consultation is over, patients will receive an SMS from their doctor which will contain details on how they can pay for the consultation fee via their PayMaya account. Aside from this, each doctor participating in this service will have his/her own PayMaya QR code which they can ask patients to scan using the PayMaya app to pay the teleconsultation fee,” PayMaya said in a statement on Wednesday.

The tele-consultation service uses video conferencing apps like Zoom. Patients with existing doctor-patient relationship is the minimum eligibility requirement and those who do not require immediate or urgent care.

Saturnino P. Javier, medical director and interim co-chief executive officer of MMC, said he hopes the service would be able to provide “much-needed expert medical advice to our patients who are staying home while we continue being on the frontline fighting the COVID-19 pandemic here in the Philippines.” — Arjay L. Balinbin

COVID-19 pandemic may cut global corporate technology spending 4.1% in 2020: ETR survey

NEW YORK — Global companies whose revenues have taken a hit during the coronavirus pandemic plan to cut technology spending this year by as much as 4.1%, according to the latest survey from US-based Enterprise Technology Research (ETR).

But that forecast drop in tech budgets would be less than initially feared because many companies actually intend to accelerate spending to support thousands of employees that now have to work from home as majority of governments around the world ordered national lockdowns.

Corporate revenue has taken a hit from broken supply chains, less demand from consumers and businesses and productivity losses with most employees working from home.

The fallout from the virus outbreak will result in a cut of between 3.7% to 4.1% in IT spending for 2020, based on ETR’s poll this month of about 1,300 of global chief information officers and other senior tech executives.

ETR regularly polls large numbers of CIOs and other senior tech executives about spending intentions.

Going into the year, global tech officials planned to raise spending 4% in 2020.

Sagar Kadakia, ETR’s director of research, told Reuters in an interview that considering that the pandemic has ravaged the global economy amid a worldwide shutdown and the evaporation of consumer demand, the decline in tech spending was not as bad as many initially thought.

That was because a number of organizations indicated an increase in tech spending as they ramp up their “work-from-home” infrastructure, from an increase of 1% to more than 30% to their annual IT budget, Kadakia added.

About 21% of organizations in ETR’s survey thus far have indicated an increase in spending due to the virus.

Global companies that have indicated their intentions to increase spending include those in healthcare, education, and finance.

“With a move to more remote work, we are shifting some spending to mobile devices for users to work remotely,” said an information security officer in the education sector in North America. He declined to be named because details about survey participants are confidential.

“This increased our laptop and tablet spend, but we are having issues getting new devices in fast enough from our suppliers.” — Reuters

There will be no World’s Best Restaurant this year

ON MARCH 30, the World’s 50 Best Restaurants awards entirely abandoned plans for rankings for 2020 and pledged instead to focus on efforts to help the hospitality industry face the challenges of the novel coronavirus.

The awards ceremony, scheduled for June 2 in Antwerp, Belgium, will be postponed until next year. The voting on the world’s best restaurant, though already completed, won’t be revealed, even online.

“It was a difficult decision, but it doesn’t seem the right time when the hospitality and restaurant sectors are suffering,” says Will Drew, director of content for the World’s 50 Best Restaurants organization.

“We still want to bring the leaders of the world of gastronomy together in a virtual world in order to help each other and exchange ideas and find ways to help each other,” he says. “We’ll be working to try and see what we can do, how we can connect people, and how we can use our global audience to assist and put restaurants in a better place to recover.”

The London-based organization faced some criticism in social media last week when it proceeded to publish the Asia’s 50 Best Restaurants rankings. Drew says those went ahead because it was what the chefs wanted, whereas it was a different situation for the global industry.

CHANGING PRIORITIES
“They understood that we have to think about those that suffer the most, not about those who are the most successful. The strongest have to speak for the weakest, and that is the real essence of being No. 1, or No. 2, or No. 4.” says Massimo Bottura, whose Osteria Francescana in Modena northern Italy won the title of world’s Best Restaurant twice, in 2016 and 2018. “These kind of awards, this recognition, are not our priority at this time. It’s about the community, not about individual restaurants.”

Will Guidara, former co-owner of Eleven Madison Park in New York, which was named the world’s No. 1 restaurant in 2017, agrees, but he mourns the loss it brings to the community that the awards have fostered among chefs. “It’s tough,” he says. “Every time something gets canceled, it’s even longer before we get back to normal.”

“Winning was a game changer,” he continues. “They have been the most impactful restaurant award in the world. If the Olympics are canceled, you have to think 50 Best is not far behind.”

That sense of the bottom completely falling out hits hard for Slovenian chef Ana Ros, whose Hisa Franko placed No. 38 last year and like much of the world is under government shutdown orders. “My team are crying,” she says. “We’ve been looking forward to this so much. At this time, we need support more than ever. Gastronomy is not a cemetery. Michelin just canceled the stars for Slovenia, and now 50 Best? We’ve worked so hard this year, and now we will never know how we did. How am I supposed to motivate my team now?”

BOOSTING MORALE
“The thing about the awards, and part of our calculus — they’re great morale boosters,” admits Mitchell Davis, the academy chair for North America East for the World’s 50 Best. “They’re good for the industry and get global attention.”

The 50 Best are famous for spurring, among other things, a gigantic jump in reservations and revenue. El Cellar de Can Roca in Spain reported getting 2 million reservation requests within 24 hours after it was named No. 1 restaurant in 2013.

But when the question is about how restaurants will survive, he adds, “the elation of winning would be misplaced, considering how many people have so much to lose.” Davis, who’s also chief strategy officer for the James Beard Foundation, says they haven’t yet determined what will happen with the 2020 James Beard Awards for restaurants.

Joe Warwick, who co-founded the World’s 50 Best Restaurants awards and later the rival World Restaurant Awards, is happy with the decision: “I was critical when they ran the Asian list online last week, but they are doing the right thing now. Organizations like the 50 Best should be using their reach and their power to help the restaurant industry at this difficult time.”

“Undoubtedly, there will be casualties,” says Drew. “It is a tight-margin business, and this is a brutal and unprecedented situation. The restaurant world will change forever. We want to be a positive force.”

The World’s 50 Best Restaurants list is organized and compiled by William Reed Business Media. It’s created from the votes of 1,040 restaurateurs, chefs, food writers, and foodies. The awards started in 2002 as a feature in Restaurant, a UK publication, based on the picks of journalists and chefs. — Bloomberg

Miner asks for exemption

THE OPERATING arm of Global Ferronickel Holdings, Inc. has appealed to the local government of Surigao del Norte and the municipal mayor of Claver to issue an exemption from the temporary suspension of mining activities amid the coronavirus disease 2019 (COVID-19) pandemic.

In a disclosure yesterday, Platinum Group Metals Corp. (PGMC) submitted an appeal to exempt the loading of ores to foreign vessels that are already on-site.

On March 28, the Surigao del Norte local government issued an executive order that temporarily suspended mining operations in an effort to curtail the spread of the virus. Earlier on March 26, the COVID-19 Regional Task Force in CARAGA issued harmonized guidelines for regional community quarantine. The guidelines allowed the entry of vessels tasked to load ore, as long as all quarantine protocols are followed.

FNI President Dante R. Bravo said he was hoping that PGMC could continue operating as it falls under the category of businesses exempt from the closure.

“We are hoping that those in the export sector like us will be allowed to continue operations to lessen the impact of COVID-19 on the national economy,” he said. — Revin Mikhael D. Ochave

Creativity with a can

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: https://www.bworldonline.com/where-to-buy-veggies-and-fruit-online/)

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.

CORNED BEEF FLAKES

Ingredients:

1 tbsp Golden Fry palm oil

1 can Purefoods Corned Beef

Procedure:

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

EASY CORNED BEEF CONGEE

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.

Ingredients:

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)

Procedure:

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.

SPICY CORNED BEEF

IN SINIGANG GRAVY

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.

Ingredients:

1 tbsp Cookbest Coconut oil

1 onion, sliced into rings

2 cans Purefoods Corned Beef Chili Garlic

Gravy:

1 tbsp instant sinigang powder mix

1 pack instant gravy mix, dilute according to package directions

Procedure:

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.

STAR CORNED BEEF OMU RICE

Ingredients:

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

Procedure:

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.

SPICY CHICKEN NOODLE POT

Ingredients:

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

Procedure:

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.

EASY CHICKEN A LA KING

Ingredients:

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

Procedure:

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.

CHORIZO AND GARBANZOS

Ingredients:

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

Procedure:

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.

CHORIZO AND SCRAMBLED EGG RICE

Ingredients:

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

Procedure:

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.

HEARTY CHICKEN AND CHORIZO SOUP

Ingredients:

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

Procedure:

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.