Sunday, June 26, 2016

Unwrapped: Highlands Corned Lamb with Mom's Fried Rice

I went to the grocery yesterday night to buy some items and for our breakfast today.  I went to the canned section and these big cans with white label got my attention.  It's Highlands Corned Lamb.  Corned lamb?  It seems every meat we know are available in corned dish.
I got curious of how it taste.  We don't eat lamb in our home because, first, it's not readily available in the market and second, it's a bit pricier.  The only time we can eat lamb is in a eat all you can buffet restaurant.  I like it roasted, medium rare.  So corned lamb is something new to me.  I grabbed a 345g can and let us see how it taste.

I woke up 7 in the morning and started to brew some cups of coffee for us.  Coffee, the first thing I'm looking for when I wake up.  Then, my mom woke up and started frying our left over rice and I started preparing the corned lamb.

I simple saute an onion in olive oil and added the corned lamb and garning it with onion cut into rings.  I dosed it with little calamansi and served it with my mom's fried rice, sunny side-up egg and of course my favorite kimchi.

Highlands Corned Lamb is package in a 345g tin can with a minimalist designed white label.  It comes in an easy to open lid, which is a plus point.  It is priced at Php155.00 per 345g.

When you open the can, you will see a densely compressed fibered meat mixed with its fat, appearing in color white.  It does not have that strong aweful smell, which I expect since it's a lamb.  I'm talking about the "maanggo" smell which are prominent in beef and goat meats.  The color appears on a light pink side compared with the red to dark red color of corned beef.

I tasted it as is and it has a stronger flavor than the beef.  You can actually taste the difference between corned beef and lamb.  The meat is also less salty to my taste which is good since I can adjust its taste.  However, I found it not into my likings.  Now let us see if we fry it.

First I saute it with onion in olive oil and garninsh it with another onion.  I think the onion helps in balancing that richness from the lamb and so I thought.  There is still this richness which I found really uncomfortable to my palate.  Again, I'm not a lamb eater so maybe that's why.  I simply dose it with few drops of calamnsi juice to cut the rich flavor of the lamb.

Mom's Fried Rice

2 Tablespoons                     Olive Oil
4 cloves                                 Garlic, chopped
1/4 cup                                  Mixed Vegetables
2 1/2 cups                             Leftover Rice
2 Tablespoons                     Light Soy Sauce
1 piece                                  Egg, lightly beaten


In a medium hot pan, add olive oil and add garlic.  Saute until garlic is golden brown.  Add mixed vegetables and saute for another 2 minutes.  Add the rice and crush it until free from lumps and mix.  Season with light soy sauce.  Add the beaten egg and mix thoroughly.

Corned Lamb

2 Tablespoons                    Olive Oil
1 bulb                                   Onion, chopped
345g                                      Highlands Corned Lamb
Salt and pepper
1 bulb                                   Onion, cut into rings


Heat pan and add olive oil.  Saute in the onion and add Highlands Corned Lamb.  After sometime, its solidified fat will melt and juice will start to appears.  Simply continue heating until the juice dries out.  Season with salt and pepper and garnish with onion rings.  Serve with sliced cakamansi on the side.


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