This is a dish I grew up with since young.

I love it so much still that every time we cook this, I can finish two portions.  LOL.

I also found out that almost every kid who tried this dish liked it very much as well.  It is not only colorful, but it’s healthy, tasty and filling.  If you have kids who are fussy eaters, try cooking this once and see if they like it.  Perhaps, they will ask you to cook it again the next day!

Ingredients (Serves 4 to 5 adults):

  • 1 medium carrot, diced into 1 cm cubes
  • 2 regular sized potatoes, diced into 1 cm cubes
  • About 170 g luncheon meat, diced into 1 cm cubes
  • 1 small red onion, sliced
  • 1/2 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce (optional)
  • Ground pepper
  • 1 tablespoon garlic, minced
  • 5 tablespoons cooking oil
  • 3 tablespoons water

Cooking Instructions:

Step 1:  Heat up 4 tablespoons cooking oil in a fry pan.  Deep fry the potato cubes, carrot cubes and luncheon meat cubes respectively.  Remove and set aside after they are cooked.

Step 2:  Heat up 1 tablespoon cooking oil.  Add the minced garlic.  When it is turning golden brown, add in the red onion slices.  Stir-fry for 1 minute till onion slices are soft and starting to brown too.

Step 3:  Put in the deep fried potato, carrot and luncheon meat cubes prepared earlier.  Add 3 tablespoons water.

Step 4:  Add the sugar, light soy sauce and dark soy sauce (optional).  Stir-fry for another minute, ensuring the ingredients are blended nicely.

Step 5:  Add a dash of ground pepper.  Stir-fry a few more times to mix well.

This is how it looks after it is completed.

It’s a well-balanced lunchbox dish as it is made up of a meat, vegetable and potato combo.  I recommend you to eat it with plain white rice.  Yummy.

It is good enough for me as a one-dish meal, but with another vegetable dish, my lunch box will be perfect.

Sometimes, home-cooked comfort food taste best, don’t you agree?

PS:  I am infatuated with luncheon meat, so there will be more luncheon meat recipes to come.  Hehe.

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