1 can of corned beef
5 red chilis, thinly sliced
5 red bird's eye chilis, sliced (adjust quantity to your liking)
5 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp of chopped spring onions for garnishing
2 tbsp of cooking oil
Heat 2 tablespoons of cooking oil in a pan.
Sauté the garlic and shallots until fragrant, which should take about 2-3 minutes.
Add the chilis and sauté until the chilis have wilted.
Add the corned beef. Cook this for about 5 minutes, until the corned beef has dried up a little bit.
Garnish with chopped spring onions.
Serve with warm rice and clear vegetable soup (Sayur Bening) during sahur