Canned good enough

CEBU, Philippines - My 10-year independence had me find my way into the kitchen. No mother to cook my favorite tinunuang kinhason, no trips to the market for the fresh catch of the day and freshly-picked veggies, but instant noodles and canned goods to get me through the day.

The first year was a challenge (the most decent term to use). I had to master cooking instant noodles/Pancit Canton in a bowl of hot water. My landlord didn’t permit cooking inside the dormitory so I had to resort to waiting for 8-10 minutes before my noodle soup was ready to eat. For canned goods, canned tuna, liver spread (perfect for hot pandesal and sliced bread) and pork & beans were pantry staples.

After five years, I moved to a studio-type room with a decent kitchen and a stove but still without a fridge. So I shopped for the ever reliable canned goods. I now share with you a few recipes my folks taught me during those years when I had to innovate and reinvent in order to make each meal a pleasurable one.

Canned sardines

Aside from the usual Sardines with Miswa Soup,

here’s another option:

Sardine Omelet

Ingredients:

Vegetable oil

Chopped onions

Chopped garlic

Bell pepper (optional)

2 eggs

1 can of sardines

Salt & pepper to taste

Procedure:

1. Heat oil in a pan.

2. Saute onion and garlic. Transfer to a bowl.

3. Add sardines. Mix.

4. In a separate pan, heat oil.

5. Pour the egg mixture into the pan. Then, add the sardine mixture over the egg mixture.

6. When the omelet is half cooked, tilt the pan and fold one side into a third. Then turn the other side to complete the fold. Serve.

Liver spread

Liver Pate

Ingredients:

1 can of liver spread

Butter

Onion, chopped

Salt & pepper to taste

Procedure:

1. Melt butter in a pan over medium heat.

2. Add liver spread. Let it cool.

3. In a blender, add liver spread mixture, onion, salt and pepper. Blend well. Serve. (Photos from the wires)

Pork & beans

Pork & Beans ala Chili Con Carne

Ingredients:

1 can of Pork & Beans

1 pack of Chili Con Carne Seasoning

Procedure:

1. Heat a can of pork & beans.

2. Add the chili con carne seasoning according to taste. Serve.

Canned Tuna

Tuna Sandwich Spread

Ingredients:

1 can of tuna, drained and mashed

White onion, minced

Mayonnaise

Pineapple tidbits

Apple, diced

Grated cheese

Procedure:

In a bowl, add tuna, mayonnaise, onion, grated cheese, pineapple and apple. Mix well.

Corned Beef/Beef Loaf/Meatloaf Fried Rice

Ingredients:

Cooking oil

Chopped onion

Chopped garlic

Soy sauce

Cooked rice

1 can of corned beef/ diced beef loaf/meatloaf

Salt & pepper to taste

Sliced scrambled eggs (optional)

Procedure:

1. Heat oil in a pan. Saute onion and garlic.

2. Add corned beef/beef load/meatloaf.

3. Add a little amount of soy sauce.

4. Let it simmer for 2 minutes.

5. Add cooked rice and scrambled eggs. Mix well. Add salt & pepper to taste. Serve.

* You can also add diced potatoes to your sauted corned beef; or add corn flakes

Tuna Pomodoro

Ingredients:

8 ounces of Spaghetti

2 tablespoons oil

Minced garlic and onion

1/4 teaspoon crushed red pepper, or to taste

1 28-ounce can diced tomatoes

1 6-ounce can chunk light tuna, drained and flaked

Procedure:

1. Cook spaghetti according to packaging directions.

2. Heat oil in a pan. Saute onion and garlic. Add crushed red pepper and tomatoes. Stir occasionally for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Serve. (Inspired from eatingwell.com)