Compatible…

Sometime ago, I had some luncheon meat left in the fridge. I had used most of it to make sandwiches for breakfast and I only had the round edges left – not enough for a dish by itself so I decided to use that to cook an omelette. I decided to add some curry leaves to it and by George! It turned out to be so good! Even my missus, never a fan of luncheon meat, was impressed and loved it a lot.

Seeing how compatible curry leaves would be with luncheon meat, when I wanted to cook it that day, I decided to add some. After all, I did hear somewhere that they are known to have some health benefits. These were the ingredients that I used…

Ingredients

– a can of made-in-Canada Ma Ling luncheon meat, thinly-sliced Bombay onions, a few sprigs of curry leaves and eggs. There wasn’t any fresh chilies in the fridge, otherwise I would definitely add one or two, thinly-sliced.

I think I had a post on this before – how to cook luncheon meat with no extra oil added but anyway, I guess there is no harm in going through it all over again. Firstly, I cut the meat into bite-size pieces and grilled them in a non-stick pan, turning them over regularly…

Step 1

…until they turned nice and red and crusty on the outside…

Step 2

…and some of the fat/oil would have melted onto the pan.

Then I would add the sliced onions…and this time around, I also had the curry leaves as well…

Step 3

I mixed them thoroughly and kept stirring till the onions and curry leaves were more or less done…

Step 4

…and finally I added the eggs, beaten plus a pinch of salt and msg added according to taste.

Once the eggs were cooked, it was ready to be served…

STP's luncheon meat 1

…and indeed, with the curry leaves added, it certainly brought the taste of the dish to a whole new level…

STP's luncheon meat 2

I love it, I really do! Perhaps, you would want to give it a try? Wink! Wink!