Argentina Corned Beef (340g) - Der klassische Frühstücksklassiker der Philippinen

The first thing I do when I open a can is check for that thick layer of jelly, and this one had just the right amount—not too greasy, just enough to make the sinangag extra savory. It’s my go-to for a quick weekend breakfast, and the whole family finishes it in one sitting.

The can is packed tight and the meat shreds beautifully, so my sinangag came out just like my lola used to make. We had it for three breakfasts this week and it never got dry or bland. Definitely a staple I'm stocking up on.

The garlic fried rice I made with this came out exactly like the ones from my childhood bake sales, and it's the first time I didn't need to add extra oil since the meat has just the right amount of its own. Definitely stocking up for the next rainy-day breakfast.