Caribbean Corned Beef & Tomatoes with Fried Bake (Electric Mixer)

Steps

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1. 1
   Open the can of corned beef carefully. Follow the arrow on top of the can and turn the small key clockwise in a steady, careful motion. If the key breaks or opener malfunctions, use a traditional can opener instead.
   ≈0:00
2. 2
   Prep ingredients: slice ripe juicy tomatoes, chop half a large onion, mince about 4 garlic cloves, and chop green onion. Optionally include hot pepper (habanero, Scotch bonnet, or bird's eye) for spice or sweet pimento pepper for mild flavor.
   ≈1:33
3. 3
   Pound the garlic with a mortar and pestle to release its flavors and oils.
   ≈3:09
4. 4
   Heat 2 tbsp extra virgin olive oil in a frying pan over medium heat. Add the onion and hot pepper, cooking for 1–2 minutes until softened and fragrant.
   ≈3:25
5. 5
   Stir in tomatoes, garlic, and some of the green onion. Cook for a couple of minutes until tomatoes soften and begin to separate from the oil.
   ≈3:47
6. 6
   Raise heat to high. Break up the corned beef on a plate to make it easier to combine into the pan.
   ≈4:06
7. 7
   Add corned beef to the pan and continuously stir, breaking up any chunks, until fully heated through and well combined with the tomatoes and aromatics. Add thyme. Optionally stir in chopped cabbage. Finish with remaining green onion.
   ≈4:27
8. 8
   Taste and adjust salt and black pepper as desired. Note that canned corned beef is typically high in sodium, so add salt cautiously. The dish is done once heated through, soft, and delicious, maintaining a moist texture. Turn off heat and set aside.
   ≈5:39
9. 9
   Mix flour, baking powder, salt, brown sugar, and optional butter. Using an electric mixer on low speed, gradually add warm water and mix until dough comes together, about 3–5 minutes, until smooth. Optionally add 0.5–1 tsp yeast (avoid excess or it becomes too yeasty and bread-like). Adjust: add more liquid if too dry, or flour a teaspoon at a time if too wet.
   ≈6:41
10. 10
    Gather dough into a ball, rub with butter or oil, and let it rest for at least 15 minutes. (Alternatively, if using no yeast, the dough can be refrigerated overnight for extra puffiness.)
    ≈7:46
11. 11
    Divide dough into small balls. For each one, pull it toward the top, pinch and rotate the middle, press to seal, and repeat until shaped. Meanwhile, heat about 2 cups oil in a deep frying pan over high heat until it reaches temperature.
    ≈8:06
12. 12
    Dust the counter with flour and press each dough ball into a 5-inch round (or size of choice). One at a time, drop into hot oil and quickly pour hot oil over the bake to help it puff. Repeat with remaining dough.
    ≈8:21
13. 13
    The fried bake is ready when soft, pliable, fluffy, and light. It should be perfectly balanced—not as thick as bread, not too thin or airy. Serve while warm.
    ≈9:04
14. 14
    Serve corned beef & tomatoes with warm fried bake. Alternatively, enjoy the fried bake with butter, cheese, fried egg, canned salmon with tomatoes, or canned sardine with vegetables.
    ≈9:38