True enough, it is not everyday that you are able to share your passion for everyone to experience. And last October 14, 2017 at the NCCC Supermarket, I was invited to conduct a cooking demo for NCCC Supermarket’s annual SARAPangkabuhayan event. Saying yes was one of the many best things for my 2017.
This year, NCCC Supermarket’s SARAPangkabuhayan included a cook fest featuring amazing chefs in the country — Chef Menoy Gimenez, Chef John Uhry, Chef Nino Logarta and Chef Boy Logro were amongst them. And of course, yours truly (who came after Chef Boy Logro and before the dashing Daniel Matsunaga came on stage).
Being the only local chef in the roster (and female at that), I was given Century Tuna Flakes in Oil and Argentina Corned Beef to create dishes with. With an hour under my slot, I came up with 4 easy to prepare and easy on the budget recipes that are bordering gourmet without breaking the bank.
Century Tuna Flakes in Oil Tuna Patties
1 Drain liquid from canned tuna. Set aside.
2 In a bowl, mix tuna flakes, mustard, oatmeal, shredded carrot, minced onion, malunggay, chopped green onions, hot sauce and water. Mix. Season to taste. Add egg. Mix but be careful not to overmix.
If mixture is too runny, add oatmeal.
3 Form patties: Line tray with cling wrap. Scoop out patties using an ice cream scooper. Cover with cling wrap. Freeze until ready to cook. NOTE: You can skip the chilling.
4 In a skillet, over low-medium heat, add butter and oil. Gently add patties in pan and cook until nicely brown.
5 Serve with Tartar sauce (mayonnaise, pickle relish, lemon juice, salt and pepper).
Can also be served inside a bun with lettuce.
Century Tuna Flakes in Oil Fruity Tuna Dip
1 In a bowl, add chopped apples, corn kernels and drained fruit cocktail. Squirt half of a lime to keep the pieces from turning brown.
2 In the same bowl, add all the remaining ingredients and mix together. Season to taste. Do not over mix. Tip: You can add brown sugar. Store in airtight container and chill before serving.
Serving Suggestions:
Scoop out mixture onto French bread or crackers. Serve with dash of smoked paprika or sliced cucumber.
Serve on a platter with slices of vegetables, cracker or chips.
Baked: Pour mixture onto ramekin. Add grated mozzarella cheese. Bake until cheese melts. Serve.
Century Tuna Flakes in Oil Asian Inspired Tuna Salad
For the Sauce
1 In a mortar and pestle, pound garlic and bird’s eye chili. Number of chili depends on your preference. Pound until paste like.
2 Add roasted peanuts and pound until peanuts blend with the mixture. Tip: crush peanuts.
3 Add fish sauce and pieces of palm sugar. If no palm sugar, you can use brown sugar or muscovado. Taste mixture and adjust.
For the Salad
1 In a bowl, add chopped veggies and drained canned tuna.
If you want depth on the salad, you can opt to pan-fry the tuna until dry.
Assembly
1 In a bowl, toss tuna flakes and veggies with the sauce.
Serve with lime on the side.
*You can add fresh bean sprouts and green onions.
Can be served on the side of grilled fish or chicken.
Best served when chilled.
Argentina Corned Beef Corned Beef Nachos
1 In a pan, over low-medium heat, add oil and butter.
Once hot, sauté bell pepper, onion and garlic. Add canned corned beef. Cook. Set aside.
2 Two ways of serving:
a Open bag of chips in the middle to create a bowl like base. Add all ingredients, cooked corned beef and top with cheese sauce. Serve.
- Pour chips in a bowl, add ingredients, cooked corned beef and top with cheese sauce. Serve.
Again, thank you NCCC Supermarket for the trust. Until next year… I hope! 🙂
For my latest food finds, follow me on Instagram @iamleebai and Facebook @theroyalchefeats. Happy munching, royalistas!
