Have you tried giving your children corned beef baon for school?
Have you noticed that sometimes when your corned beef gets cold there are white dots, which I think are the meat’s fat, that makes the baon less appetizing specially for children?
In today’s best baon idea, I made the corned beef into balls and deep fried it.
The result, easy to eat, crunchy corned beef balls, so you wouldn’t worry even if it gets cold.
We discovered Delimondo in Landmark a few years ago, my husband and I thought it was an imported brand; judging from its packaging and cost.
As compared to other local brands, Delimondo costs more at Php 113 per 260 grams, but who cares about it if you get high quality and delicious corned beef for its price?
Delimondo is probably one of the most in-demand corned beef brand right now, and I think that’s because it’s all real meat product. One taste of the stuff is enough to convince you that you’re eating real, high quality meat.
Our family’s favorite are the Ranch Style Corned Beef and their Luncheon Meat. If you are a fan of Spam like us, Delimondo’s luncheon meat is a good choice compared to Maling.
- 260g Garlic and Chili Corned Beef
- 1 egg
- 1 clove garlic, finely minced
- 1. Whisk the egg
- 2. Add garlic.
- 3. Add the corned beef and mix them.
- 4. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
- 5. Refrigerate for 30-45 minutes.
- 6. Deep fry. The meatballs are done when cooked through and the outsides are browned.
To know more about Delimondo and its other products visit their Facebook Page: https://www.facebook.com/Delimondo
Thank you for reading ladies!