Corned Beef Caldereta

I have been experimenting lately with canned goods. As you may have read last time, I have experimented with corned pork. This time, I was staring at the pantry and thought, why not "play" with corned beef this time?

So yea, there I was, slaving away in the kitchen for our experiment of a dinner. Hehe! I was pretty surprised that the kids--even my two-year-old loved it!

And yes, I'm sharing the recipe to you all. :)

Ingredients:

2 tbsp olive oil (or just the usual cooking oil, your choice)
4 cloves garlic, crushed
1 medium-sized onion, minced
2 tomatoes, diced
1 bell-pepper, diced
1 can 210g corned beef (preferably Highlands or Purefoods)
half can liver spread
1/4 cup water
1 small can of green peas, drained
1 large carrots, chopped
2 medium-sized potatoes, quartered
1/4 cup tbsp soy sauce
1 tbsp sesame oil
115g tomato paste
1/8 cup grated cheese
1 tsp cumin
2-3 pcs bay leaves
sugar, salt and pepper to taste

Dinner is served! :)

Instructions:

1. Sauté onion, garlic, tomatoes and bell pepper with cooking oil on a medium to high heat casserole.
2. Add in the corned beef.
3. Season with soy sauce and add the liver spread. Put in the bay leaves for aroma.
4. Pour in tomato sauce, peas, carrots and water. Stir and let it simmer.
5. Once the carrots are slightly tender, add in the potatoes.
6. Mix sesame oil, cumin, sugar, salt, pepper and cheese. The measurements of the spices are approximate. You could always adjust to your taste.
7. Once all veggies are done, remove from heat and transfer to serving dish. You don't want your veggies to turn soggy, yea?
8. Bon appetit!


There you have it. Enjoy! :)