Corned beef with rice

 

Serves 4 - 6

Ingredients:

- 2 cans of corned beef
- 1 onion
- 4 garlic cloves
- 1 madamme jeanette (replace with milder chili, or leave out if you can't handle spiciness) 
- 1 teaspoon trassi (shrimppaste)
- 1 spoon suiker
- 4 tomatos
- 2 maggi cubes
- a dash of ketjap (preferable "A" - brand)
- 1 teaspoon black pepper

- dash of oil

Preparation:

Finely cut the onion, the garlic and the chili.

Cut the tomato in cubes. The corned beef you can either scoop it out the can, or cut in slices/cubes to make the cooking progress easier later on.

Heat up a sauté pan with a dash of oil and stir fry the onion until golden. Add the garlic and fry for 2 minutes more, while stirring.

Add the chili and the tomatoes along with the maggi, sugar, shrimp paste and black pepper. Mix to blend and add the ketjap. Mix until everything is combined.

Add the corned beef and turn the heat to medium while you break it apart. When everything is mashed, turn the heat on high and stir fry until cooked.

Serve with rice and a salad/stir fried vegetables.

Enjoy your meal,

Mike & Leda