Stir Fry Luncheon Meat and Potatoes
I thought I would cook something different tonight, maybe something that I always see at Jo Kwon’s and a staple that I would choose of there was no other dish to select at the Chap Chye Png Stall (aka 10 dish rice).
This ubitiquous dish is none other than Stir Fry Luncheon Meat and Potatoes. Traditionally cooked in a mix of ketchup and oyster sauce, this dish is a sure win amongst Chye Png worshippers. I think I have successfully created my own version and carried on the essence of that humble yet flavourful dish.
Nations would go to battle to secure the rights to the origins of this dish, yet it is so freely shared here in our homeland for the benefit of everyone. Whoever created this dish must be genius. Nuff’ said, here’s the recipe.
A can of Luncheon Meat (my family love Ma Ling Brand)
9 Baby Potatoes or 4 Large Potatoes (you can use any potato, it doesn’t matter brand or no brand)
1. Peel the potatoes and cut them into chunks. Do the same for the luncheon meat and cut into chunks about the same size.
2. Heat about 3 tbsp of oil in wok and fry the potatoes over high heat, constantly stirring so that it doesn’t burn. Then when potato pieces start to brown, you can add the luncheon meat to fry. Continue frying until you can smell the luncheon meat.
3. Add a tbsp of Oyster sauce and about 3 tbsp of Tomato Ketchup and continue to stir fry. Immediately add some water to prevent the sauce from drying up. Continue to fry for about 5-7 minutes over medium heat and once it is ready, serve.
If you like another simple recipe using potatoes, you could check this one out.
1. New Potatoes
Stir fry the potato chunks until some slides are brown.