This is a very common dish in Singapore, most people know how to cook this dish, as this dish is simple and easy to cook which fit our lifestyle quite well. This dish is so common that it had many variants, a result that everyone adapted this dish to their own taste and preference.

The same goes for me, most people will cook this dish with tomatoes sauce, as I don’t like the sour taste thus I prepare this dish with ‘white sauce’- oyster sauce. Some people will add sugar to the tomatoes sauce to control the level of sour. This dish is serve as main dish with steamed rice. However, this dish can serve as a single pot for a single serving by increasing the potatoes.

I learnt this dish when I lived in Brisbane and been cooking it since then. When I lived in France, this is also a dish that will appear weekly on my menu. The reason is simple as it is easy to prepare and the ingredients are easily available anywhere. In France, that I start using olive oil replacing cooking oil, and using oyster sauce instead of the tomatoes sauce. When I back in Singapore I came across a variant without using sauce, dry type, the potatoes like french fries.

Also take note that most variant doesn’t add chilli, I add in the chillis as I find it will make the oyster sauce variant taste better. If you don’t like spicy, I suggest you can reduce the chilli but add in black pepper to taste or use the tomatoes sauce instead.

Ingredients (serve 4)

  • 1 can of Luncheon Meat, diced
  • 9 Baby Potatoes or 4 Large Potatoes or 300g, peeled and diced.
  • 1 Carrot or 150g, peeled and diced.
  • Onions, peeled and cut into slices.
  • 3 Tablespoon of Olive oil or cooking oil
  • 2 Chilli, cut (or about 2 teaspoons), However you can add more if you like spicy. This can be optional if tomatoes sauce is used.
  • 1 Tablespoon of oyster sauce and 3 Tablespoon of water, or 3 Tablespoon of Tomatoes and 1 Tablespoon of water.


  1. Heat the olive oil in the wok and fry the potatoes over high heat, constantly stirring so that it doesn’t burn. Then when potato pieces start to brown, add the luncheon meat and carrot to fry. Continue frying until can smell the luncheon meat.
  2. Add oyster sauce or tomatoes sauce, onion and chill to stir fry. Immediately add water, to prevent the sauce from drying up, to fry for about 5 – 7 minutes over medium heat.
  3. Once the potatoes and the carrot is soft, it is ready. Transfer all to a dish and serve.

 Cooking time: 20 minutes

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