La.Pi.S11: How Do You Cook Your Luncheon Meat?

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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
1 egg
Salt and pepper

iskandals-maling2.jpgBreak 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.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

14 thoughts on “La.Pi.S11: How Do You Cook Your Luncheon Meat?

  1. Yeah, I cook it this way too! Lately na lang I use them for musubi so no more eggs just fried and placed on top of sushi rice or roll into nori! yum!

  2. My daughter and I were just saying how we were craving some spam. My husband can’t understand how we can eat that stuff. lol!

    I just panfry my spam, but your version sound positively sinful! yummy :)

  3. sarap din kapag ang sawsawan niya ay vinegar na pinagbabaran ng sili or kahit plain vinegar lang, mas lumalabas ang lasa para sa akin ng luncheon meat…

    1. gamefanatica, hmmm… that sounds interesting. Mukhang OK yan. I remember my college days, nagsasawsaw kami ng hamon sa bagoong! Yummy, really!

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