HOW DO we love corned beef? Let us count the ways Filipinos amplify the contents of a small can of corned beef to feed their ever-growing families. There are the pinches of corned beef tucked into pan de sal for quick sandwiches. Or baked in buns to make corned beef rolls a la siopao. Or sautèd in garlic and onions (tomatoes optional), then mixed with sliced chili peppers and diced potatoes before being added to beaten eggs frying in a pan and seasoned with salt and ground black pepper for omelets with a kick.
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