Fishy…

We got a can of this…

…from my niece who’s currently working in Singapore – Fischeon…or luncheon meat made of fish and as you can guess from the lion icon/logo, this was made in the island republic…

…though I am not familiar with the address and do not know exactly where that is. “See end of can“? Hmmm…’nuff said! Hehehehehe!!!!!

All this while, we did not bother to give it a try as I had bought a can of the chicken version, made in Singapore too…and though it tasted fine, I was kind of put off by its softness. It was kind of wobbly or jelly-like as if there was not all that meat in it, mostly skin and fat…and besides, it certainly did not come cheap.

 Well, the other day, I finally made up my mind to open it and see what it was like…

Hmmm….it looked kind of pale and not so appealing, I would say. The smell was good though.

I sliced it up and fried it in a non-stick pan…

…in order that I would have a nice harder and crustier layer on the outside. When I do this with the meat (pork) version, the fat would melt and the oil would come out but with this one, there was none of that.

Once that was done, I cut the slices into bite-size pieces and got the other ingredients ready…

– half a Bombay onion and one chili, thinly sliced, spring onion, finely chopped, some Thai basil leaves, cut into bits and two eggs.

I beat the eggs in a bowl and added the spring onion to the batter and then I fried the Bombay onion in a little bit of oil before adding the chili and the basil leaves before putting in the Fischeon and after mixing everything and stir-frying a bit, I poured in the eggs. Once the eggs were done, I dished it all out…

I would say it still did not look as nice as the regular luncheon meat that we are more familiar with like this one or this, for example and even the chicken one looked a lot better but as far as the taste went – this tasted very good! No, it did not taste the same – it had its own taste of fish and the texture was not really like fish cake, more like meat or luncheon meat…

All in all, I would say we did enjoy it but especially considering that it would not come cheap, nothing from Singapore ever is, I would definitely stick to our regular luncheon meat.

Moving away from the topic in question for a bit, I’ve blogged about this sometime ago in 2011 but I guess there’s no harm repeating. This is the Horlicks honey cake…

…which is a variation of the more familiar kek batek (batek cake) with the layers of biscuits used in the making and instead of the usual chocolate, they have used Horlicks and honey and whatever else…and personally, I do think this is nicer than the regular kek batek.

Well, if you’re thinking of stocking up on cakes for your Chinese New Year open house, this, in my opinion, is a good one to go for – very much cheaper than all/most of the kek lapis (layer cakes) , now RM16 for a rectangular block as compared to RM14.00 many years ago, and available exclusively at my regular Malay kuih stall at Bandong here. I probably would grab a loaf/block or two myself.