Just a little bit…

When I was small, I had a preference for luncheon meat to corned beef. Those were the days when the latter was made in China and came in the red and yellow cans – I think it was the “Great Wall” brand but like the Ma Ling luncheon meat, it became mushy and had a peculiar smell and was hardly edible. These days, I would go for this brand…

Corned beef 1

…which is actually much nicer and more affordable than the rest. It does not come cheap though – at one time, it was RM5 something a can but the price has gone up to RM7 something now.

Normally, I would do exactly what my mum did all those years and just fry some sliced Bombay onions in a bit of oil, add the corned beef and the potatoes and fry till the potatoes were cooked like what you can see here but these days, I would do that without using any additional oil. If you open the can and let the meat slide out…

Corned beef 2

…you can see the fat/oil and that would be more than enough for the frying.

Use a fork to mash the block of corned beef…

Corned beef 3

…and at the same time, get the other ingredients ready. The other day, I decided to add just a little bit extra…

Ingredients

…so other than the onions and potatoes, I threw in some sliced chilies and some curry leaves as well.

I peeled the potatoes first and cut them into bite-size chunks and boiled them so that I would not have to fry them for too long for them to be cooked. Once that was done, I drained the potatoes for use later…

Boiled potatoes

Fry the sliced onions in a non-stick pan…

Onions

…and add the corned beef…

Corned beef

Mixed the two well together and fry for a while to let the fat melt in the heat so that it could be used for frying all the other ingredients.

Having done that, throw in the chilies and the curry leaves…

Chilies & curry leaves

…and lastly, the potatoes…

Potatoes

Cook for a while till you see that everything has been nicely fried…

Done

…before you dish everything out and serve…

Corned beef with potatoes

I thought it was very nice with the additional fragrance of the leaves and the little bit of spiciness from the chilies but my daughter said that she would rather have it the old way…so I guess some things, especially when everyone is happy with them, are best left unchanged and I would just have to go back to how my mum used to cook it before then.