May 19, 2018 3:46am CST
I took the task of cooking our lunch. I did it in 1 and ½ hours. I cooked rice for the 3 of us through the rice cooker, and another for our dogs in the cauldron. Then I thought of sautéing corned beef, half with just onions and garlic, and the other half mixed with vermicelli. I soaked the vermicelli in lukewarm water for an hour so the noodles will not collect much water when I add for its broth. The dish can be eaten as a snack or with rice. I did the second. So, it was carbohydrates plus carbohydrates for my lunch. From the nearly full saucepan, only a small portion is already left for our dinner. If the first corned beef dish will have leftover, I can just add eggs to make an omelet. And that is our way of a frugal meal.
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yes, i used vermicelli (sotanghon) and it is good. it can be a snack or a viand. just like vermicelli and salmon, this taste good according to my standard. we tend to discover viands when there is nothing to buy in the flee markets. why don't you tey it? just saute with garlic and onion, then the corned beef, bring to a boil, then add the soaked vermicelli. i usually add ground pepper and salt to taste. yes those yellow slices are mangoes.
hahaha! hija, the bowl's all drained na since last night. yes, sometimes i cooke corned beef with cubed potatoes. have you tried adding mixed vegetables too? the one with the potatoes are usually a dry dish for me. if i add water as broth/soup, more often than not, the potatoes will seep the water.
you can try it. you just have to saute the onions and garlic, add the corned beef, add water, then the vermicelli. sometimes the noodles collect the water so it may be dry (like bihon) but the taste/flavor is already embedded in the broth and the noodles.