Cornbeef with Bell Peppers

After a long morning of hard work in our home, I prepared a rather simple meal for lunch:  Cornbeef with Bell Peppers, a side dish of Fried Cabbage with Anchovies, sunny-side-up fried egg served with rice.  I classify cornbeef as one of our convenience food because it always come in handy when I am too tired or lazy to cook.  I will make sure that I have two cornbeef cans in my cellar.  The following recipes serve 4 persons.

Cornbeef with Bell Peppers

Ingredients:
1 can cornbeef
2 tbsp tomato ketchup
1 green bell pepper (capsicum), to be deseeded and cut into cubes
1 yellow bell pepper (capsicum), to be deseeded and cut into cubes
1 medium-size onion, to be finely sliced
1 red chillie, to be finely sliced
a pinch of curry powder
salt and pepper to taste
oil

Method;
Combine cornbeef and tomato ketchup in a bowl.  Mix well.

Heat oil in a pot and stir-fry sliced onion and chillie.  Add in bell peppers and cornbeef/tomato ketchup.  Mix well and add curry powder.  Season with salt and pepper to taste.

Fried Cabbage with Anchovies

Ingredients:
half a cabbage (small), to be cleaned and cut into bite pieces
1 medium-size onion, to be finely sliced
2 cloves of garlic, to be finely sliced
1 red chillie, to be finely sliced (optional)
a handful of anchovies, to be cleaned and head removed
salt to taste
oil

Method:
Heat oil in a pot and stir-fry anchovies until brown and crispy.  Remove to a plate which is lined with kitchen paper.

In the same oil, stir-fry onion, garlic and chillie slices until fragrant.  Add in cabbage and stir well. Cook until cabbage is almost cooked.  Add in fried anchovies and season to taste.

Prepare sunny-side-up fried eggs as shown.  Serve these dishes with rice.

Bon Appetit!