We all love luncheon meat. But have you asked yourself “What can I do with luncheon meat?” The answer is: plenty! It is delicious to eat on its own, but there are so many ways you can transform the savoury canned meat into something really good. Here are 3 delicious Asian luncheon meat recipes all true luncheon meat lovers need to try!
Breakfast: Crispy Luncheon Meat with Egg Floss
Lunch: Stir Fried Luncheon Meat and Potatoes
Dinner: Luncheon Meat Gyoza
These recipes are using pork luncheon meat which you can treat as well-seasoned pork.
You may argue that they are not the same, but we used Golden Bridge’s luncheon meat- a premium luncheon meat with a high meat content!
The products are made with top quality pork leg and pork jowl from Brazil and Denmark, seasoned with spices for juicy and delicious meats. Thus, we would say luncheon meat is pretty similar to regular pork!
Furthermore, Golden Bridge’s luncheon meats are also gluten-free and has no added MSG or artificial colouring. How great is that?
Their luncheon meats comes in 5 different flavours but we’ll be showing you three: Original, Black pepper, and Cheese.
Now that you can be assured of the top-quality luncheon meats you are using, let’s start cooking!
Crispy Luncheon Meat with Egg Floss
In Singapore, one of the most common breakfasts is fried bee hoon accompanied with a slice of luncheon meat and fried egg.
Today, we are going to elevate those common sides into a spectacular dish!
We are using the Golden Bridge Original flavour for this dish. It is their best seller and has 43% less sodium than the industry average among the popular meat brands in Singapore! Deliciously seasoned with salt, white pepper, and their signature blend of seasonings, the Original flavour is well balanced in every area of the taste palate.
Start with dicing the luncheon meat into 1-inch cubes.
The rectangular shape of the luncheon meat makes dicing easier as compared to the circular ones. Every piece can be diced equally!
To make them crispy, we will fry the diced luncheon meat in some oil.
You can dry fry them to make the dish healthier, but the oil helps to give the luncheon meat an even sear all over. It makes them more crispy too!
Once they are nicely browned and crisp, remove them from the pan and set aside.
Now for the egg floss.
You may recognise egg floss from the delicious brown bits in fried fish soup. Well, we are going to make it taste better by frying it in butter.
In the same pan, add more oil if you need it and add your butter. Let the butter melt completely over medium, then slowly drizzle in your egg yolks while stirring.
This may seem very greasy, but a lot of oil is needed for a fluffy egg floss. And butter also adds incredible flavour to it!
Let the egg floss cook then add the curry leaves, chilli and sugar and stir for 1-2 minutes. Lastly add in your luncheon meat and toss them together.
To serve, drain away the excess oil and garnish with spring onions.
This is a simple dish that you have with your breakfast bee hoon, bread, or porridge! It is wonderfully savoury, a little spicy, and the curry leaves adds an amazing fragrance to it.
The flavour is really well balanced and complex, and you’ll want to make it again and again and again!
Let’s move on to something familiar for lunch!
Stir Fried Luncheon Meat and Potatoes
We are sure you have seen and tasted this dish many times before! Stir Fried Luncheon Meat and Potatoes with the sweet ketchup sauce is a regular favourite dish in our Cai Fan or economical rice stalls.
Many kids love this dish and so do us adults too! It makes sense that this dish is one of our Asian luncheon meat recipes.
To spice things up a little, we are using Golden Bridge’s Black Pepper Luncheon Meat for this recipe.
This luncheon meat is great for black pepper fans as it gives the meat a bold flavour that complements the pork. And it is great for adding more flavour to your dishes when cooking!
Heat up enough oil to shallow fry and add your potatoes. Fry them on all sides until they are golden brown and crispy then remove from the pan.
Using the same oil, fry your dice luncheon meat as like in the Crispy Luncheon Meat and Egg Floss. Remove from the oil when browned and crispy then set aside.
Now we can make the iconic sauce!
Add some oil to a clean pan and add the garlic. Stir fry until it is slight browned and fragrant.
Add in the rest of the ingredients and stir it until it has thickened.
Add the fried potatoes and luncheon meat into the sauce and give a good mix before serving with spring onions as garnish. And your lunch is done!
The sauce is sweet and coats the potatoes and luncheon meat well. In fact, the black pepper enhances the flavours of the sauce by adding a nice spicy contrast to it!
Pair this dish with a bowl of rice and you can enjoy the familiar flavours for a nice and satisfying lunch.
Last, but not least, let’s see what we have for dinner!
Luncheon Meat Gyoza
Gyozas are Japanese pan-fried dumplings filled with vegetables and pork. Thus, luncheon meat is a great (if not better!) substitute for pork if you don’t have any on hand!
These classy dumplings are crispy and savoury. You can serve them as a side dish or make as many as you want and have them for dinner!
The key to a great gyoza is a nice crispy bottom and a juicy filling.
To make the filling extra juicy, we are using Golden Bridge Luncheon Meat with Cheese!
Full of chunky Cheddar cheese evenly spread out within the luncheon meat, it has a mild flavour that is quite appetizing. Pan frying the luncheon meat also melts the cheese in it for a juicy delicious treat!
Gyozas were practically made for this cheesy luncheon meat recipe.
Start with mincing your luncheon meat.
For this recipe, we are only using half a can so cut it into half first. Then slice it into small pieces so that it will be easy to mash.
Place the pieces into a bowl and use the back of spoon to mash or ground it.
Once it is minced, add your minced ingredients and seasonings into the bowl and mix well.
Then, you can start to pleat your gyozas.
The traditional gyoza pleat is actually simpler than pleating Chinese dumplings! Here’s how.
Place a dumpling skin on your palm and place 1 tbsp of filling in the center of it.
Dip your finger into some water and wet the edges. Bring one side of the dumpling skin over the filing and pinch the center close.
While holding the center close, carefully fold the right side of the back skin inwards to the center as shown below.
Repeat the pleat on the left side and pinch the rest of the edges close.
This is the traditional pleating style of the gyoza, but you can pleat your dumplings however you like!
Keep pleating your gyozas until the filling or dumpling skins have finished.
To cook the gyozas, we will pan fry them first for the signature crispy bottom then steam them.
Heat some oil in the pan and place the gyozas bottom side down on the pan. Fry them for 3 minutes or until the bottom is a golden brown.
Add some water to the pan and cover with a lid. Allow the gyozas to steam for 3 minutes.
Once it is done steaming, drizzle some sesame oil around the edges of the pan to for some fragrance and you can plate your gyozas!
This dish is perfect for classy dinner and cheese lovers.
Serve them with a sauce made of soy sauce and rice vinegar and enjoy your very juicy and cheesy gyozas!
Let us know what you think!
These are the three luncheon meat recipes we have for Golden Bridge luncheon meat range. We hope you have enjoyed them and do let us know in our Facebook comments if you have tried them out.
Check out our other What’s in Your Cupboard? articles where we feature three yummy recipes for a common food product!
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Staying at home more due to the Covid- 19 situation and wondering what to cook for your meals? Our new What’s in Your Cupboard? series is for you! In this show, Allyn will take you through three amazing recipes that features one common food product you have in your stash at home. Each episode covers breakfast, lunch, and dinner, so your day’s menu is taken care of with just one food product!
Get the recipes here!
- 1 can Golden Bridge Original Flavour Luncheon Meat
- 3 egg yolks
- 50 g butter
- 1 handful curry leaves
- 2 chilies chopped
- 1/2 tsp sugar
- 3 tbsp cooking oil
- 1 stalk spring onion chopped for garnish
- Fry the luncheon meat cubes until crispy on all sides. Remove from heat and set aside.
- Add the butter and cooking oil to a frying pan over medium to low heat. Let the butter melt and mix with the oil.
- Slowly drizzle the egg yolk into the pan through a sieve while stirring continuously.
- Add in curry leaves, chili, and sugar. Keep stirring until golden and crispy.
- Add in the luncheon meat and mix well.
- Drain away the excess oil and serve. Garnish with spring onions
- 1/2 can Golden Bridge Black Pepper Flavour Luncheon Meat
- 2 potatoes large
- 1 clove garlic
- 2 tbsp ketchup
- 2/3 tbsp chili sauce
- 1/4 tsp sugar
- 40 ml water
- cooking oil
- spring onion garnish
- Fill a pan with enough oil for shallow frying and heat it up over medium flame.
- Add the potatoes and cook until golden brown then set aside.
- Add the luncheon meat and cook until a crust has formed around the meat. Set aside.
- Add some oil to a pan and add the garlic. Fry until fragrant.
- Add the ketchup, chili sauce, water, and sugar. Mix well and stir fry until the sauce has thickened
- Add in the potatoes and luncheon meat and toss to mix with the sauce.
- Dish the ingredients on a serving plate and garnish with spring onions.
- 1/2 can Golden Bridge Luncheon Meat with Cheese minced/ground
- 1 pck dumpling skins
- 1 leaf Napa Cabbage minced
- 1 stalk spring onion chopped
- 1 shittake mushroom minced
- 1 clove garlic minced
- 1 tsp ginger minced
- 60 ml water
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/2 tbsp rice vinegar
- 1/2 tbsp soy sauce
- Mince the luncheon meat.
- Add all the minced ingredients, ground luncheon meat, and seasonings into a bowl. Mix well with hands or spatula.
- Place a dumpling skin on hand and place a tsp of filling in the middle of hand. #Tip: to make folding easier, lightly dust hands with flour.
- Fold skin over into a fan shape and pinch the middle close. Pleat one side of the wrapper only, going from middle to right, then middle to left. (Pleats go inwards.)
- Heat oil in a non-stick frying pan over medium-high heat. Place gyozas in pan.
- Cook for 3 minutes or until the bottom is golden brown. Add water to pan and cover with lid to steam for 3 minutes or until water evaporates.
- Pour the sesame oil around the frying pan for fragrance.
- Arrange gyoza on a serving plate, mix sauce ingredients together and serve.