Wednesday, 29 July 2015

Potato & Luncheon Meat

This is one of my favourite childhood dish. There are many ways to cook this dish. Some people like to deep-fry the potato and luncheon cubes. I prefer to pan fry with no extra oil required. We like it dry too with no gravy.

I like to use this brand of luncheon meat. Golden bridge is a product of Singapore. It is not very oily and taste great too. I used only 1/2 a can of luncheon meat as we prefer to have more potatoes. You can use 1 can if you like more of the luncheon meat. 

Ingredients (serves 3-4) 
1/2 a can of original flavour luncheon meat , cut into cubes
6-8 small yellow skin potatoes, peeled and cut into cubes
1 red onion, diced
1 handful of frozen green peas, thawed
3-5 tablespoons of tomato sauce (or more according to your preference)

1. Heat up a non-stick pan. Add the luncheon meat and stir-fry on medium-low heat for couple of minutes to release some oil. 

2. Add onions and potatoes and stir occasionally to cook and brown the luncheon meat and potatoes evenly. This will take about 10 to 15 minutes.

3. When the potato is cooked, add the peas and stir-fry for about 1 minute. Add tomato sauce and stir to coat well and cook for about 1-2 minutes. Serve immediately.  

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