I remember eating this stew so often when I was a child growing up. My mother would add potatoes, carrots and sometimes cabbage too. You can add radish too is you like. This stew would be eaten with chinchalok or sambal blachan.
1 tin Tulip Luncheon meat (or any good Luncheon Meat)
cut into cubes
1 big onion (filling 1 standard measuring cup when chopped)
Another half onion, sliced
3 garlic, diced
Spices: 1 cinnamon stick, 4 cloves 1 teaspoon cracked black peppercorns
1 big carrot, skinned and cut into rounds 1 cm thick
3 potatoes, skinned and quartered
700ml water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon salt
Heat 4 tablespoons oil in a pot and saute the onions and spices for 1 minute, then add the garlic and stir-fry for 30 seconds. Add the water and seasonings, carrots and potatoes. Bring to a boil and cook for 10 minutes. Then add the luncheon meat and cook for 5 minutes longer. Take off heat and serve with rice and a spicy hot side dish.
Note: instead of soy sauce and oyster sauce, you can use a chicken stock cube instead.
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