This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭).
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150g Luncheon Meat (half of a big can), cubed
1 medium size Potato, cubed & soaked briefly in water
1/2 Red Onion, cut into thin wedges
1 can of Baked Beans (230g)
1TBS Light Soy sauce
2TBS Tomato Ketchup
•Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned.
•With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten the stir frying part later on.