You’re right, that is the infamous Chinese brand Maling. Photo taken more than a year ago back in Beijing before the brand was taken off the shelves in supermarkets elsewhere (but not in China, I suppose) having been found traces of a banned antibiotic (quite low though), which is fed to pigs to treat illnesses.
Nevertheless, whether it is Spam or Purefoods or Swifts, here is a good way to enjoy your luncheon meat. Great for Sunday breakfast when you’re just too lazy to thaw anything from the freezer but don’t wanna have the usual toast for such an important family day. O para maiba lang… variety ika nga.
A can of luncheon meat
Salt and pepper
Break an egg in a shallow plate, sprinkle salt and pepper. Beat with a fork until well blended and no streaks of egg white.
Depending on the shape of your luncheon meat, cut it to have equal size and shape. Slice thinly. Dip them one by one into the egg mixture until well-coated. Deep-fry until crispy. Serve with fried rice. I dip ‘em into a mixture of ketchup and soy sauce. YUM!
Para sa Lasang Pinoy, Sundays. Breakfast.