Canned goods and instant noodles are vital in times of crisis. They are easy to distribute, easy to procure, easy to cook, and they last longer than meats and fresh produce.
Heaven sent they may be, canned goods and instant noodles are not the most palatably exciting meals to eat, especially every day. As part of our “quarantine cuisine” series, we once again compiled easy recipes of dishes that give those instant meals a twist.
Tuna Lumpiang Shanghai
(from Mega Global Corp.)
Ingredients:
155g Mega Tuna Flakes in Oil
1 cup diced potatoes
1 cup diced carrots
8 pcs. lumpia wrapper
1 pc. egg, beaten
salt and pepper to taste
garlic and onion seasoning
Procedure:
1. Season the carrots and potatoes with salt and pepper. Fry them in a pan at high heat. Cook for 3 minutes and then drain the vegetables on a plate with a paper towel to absorb the oil.
2. Drain the tuna of the oil. Squeeze until dry. Next, put the tuna, beaten egg, and vegetables in a bowl. Mix everything with garlic and onion seasoning.
Veggie Burger
(from Mega Global Corp.)
Ingredients:
225g Mega Prime Garbanzos
1 tsp. soy sauce
1 tbsp. Italian seasoning
½ tbsp. garlic powder
¼ cup flour
1 pound burger buns
ketchup
Procedure:
1. Mash the garbanzo beans. Add the soy sauce, Italian seasoning, salt, pepper and flour to the mashed beans
2. Pour oil into a pan and wait until it sizzles. Arrange the garbanzo mixture into patties in the hot oil. Fry, the burger for 5 minutes.
3.Toast the burger buns and serve the vegetarian patties. Add ketchup and other vegetables (tomatoes and/or lettuce).
Luncheon Meat Donburi
(by Miss Mochi)
Ingredients:
4 slices luncheon meat (e.g. Spam), sliced into half-inch thick
1 1/3 cup dashi (soup stock)
1/4 cup shoyu (soy sauce)
2 tbsp. mirin (rice wine)
1 tbsp. sugar
2 pcs. eggs
1/2 pc. white onion, cut lengthwise and into one fourth-inch slices
2-4 cups white rice dried chives and shichimi togarashi
Procedure:
1. Grill luncheon meat slices over medium heat in a small saucepan until crispy on all sides. Remove from saucepan and set aside.
2. Using the same saucepan, combine the dashi, shoyu, mirin, and sugar then pour roughly half of the broth. Place half the onion slices in the broth and bring to a boil over medium heat.
3. Lightly beat one egg. Place half the cooked luncheon meat strips on top of the onions and broth, then drizzle one egg around/over the meat. Do not stir, cook covered for 30 seconds then turn off the heat, wait for 30 seconds more.
4.Transfer the egg and meat mixture over the hot rice. Garnish with dried chives and shichimi togarashi.
Sardines Spaghetti
(from Mega Global Corp.)
Ingredients:
1 tsp. cooking oil
2 cloves garlic
1 pc. medium-sized onion
2 cans sardines in tomato sauce
1 pack spaghetti pasta
Procedure:
1. Cook the pasta according to the instructions on the packaging. Set aside.
2. Heat the oil in a pan. Sauté the garlic and onion until cooked. Toss in the sardines.
3. After a few minutes of cooking, put the cooked sardines over the pasta. Mix well and serve.
Fried Pancit Canton
(by Yummy Food Meals on YouTube)
Ingredients:
1 pack instant noodles (Pancit Canton)
2 cups water
2 pcs. eggs
2 sprigs spring onions, sliced
cooking oil
Procedure:
1. Heat 2 cups of water, bring to a boil. Add instant noodles for and cook for 2-3 minutes. Transfer to a strainer, let the water drain.
2. Beat the eggs with the instant noodles’ oil and seasonings. Add the spring onions (you can also add carrots) and cooked noodles. Mix well to combine.
3. Heat oil in a pan. Fry the mixtures in small batches, about 2 tablespoons, in low to medium heat. Fold in half and flip to cook both sides until golden brown.
4. Remove from pan and onto paper towels to drain oil. Serve.
Cheesy Ramen
(by Lorrycraves on YouTube)
Ingredients:
1 pack instant noodles (Shin Ramen)
4 cups water
1 slice American cheese
green onions (optional)
Procedure:
1. Bring 2 cups of water to a boil. Add the instant noodles and boil until its soft. Drain water and rinse noodles with cold water.
2. Put the remaining 2 cups of water to the pot and add the noodles’ seasonings and dehydrated vegetables. Bring to a boil. Once boiling, stir and slowly add the beaten egg to the soup.
3. Add the green onions and cooked noodles to the soup. Stir.
4. Transfer piping hot ramen to a bowl and put the cheese on top. Add more green onions for garnish. Serve.
