Sandwiches from the Can

Sardines, Corned Beef or Luncheon Meat

Now, my children’s idea of a blessed breakfast treat is to go to the diner round the block.
One of us would order corned beef and hash, which the children would share with us.
Basically, it is a pan-fried mush of corned beef and potatoes, accompanied by golden
potato hash browns and two fried eggs. I hope that someday, my children will appreciate
also another joyous way of having corned beef—the way their grandfather (my dad)
did ... Libby’s corned beef served up with slices of fresh chilli. Indeed, these three breakfast
sandwiches below are simple, substantial, yet somewhat creative and reflect the kind of
meal we had in the morning.

makes 6 to 8 servings

sardine sandwich filling

1 can sardines in tomato sauce,
preferably Ayam brand

1 yellow onion, sliced into thin rings
2 red chillies, sliced finely
1 lime, squeezed for juice

corned beef sandwich filling

1 can corned beef, preferably
Libby’s brand

1 yellow onion, peeled and cut
into thin rings

1 tablespoon oil
2 red chillies, sliced finely

luncheon meat sandwich filling

1 can luncheon meat, preferably
Spam brand

1 tablespoon oil
2 eggs, beaten

sardine sandwich filling

1.    Combine all the ingredients and mash with the back
of a fork. Remove any fish bones or spine. Serve with
white bread.

corned beef sandwich filling

1.    Remove the corned beef from the can and crumble
with a fork.

2.    Heat oil in a frying pan. When the oil is glistening, fry
the onion rings until they are soft and translucent. Stir in
the crumbled corned beef until slightly brown and crispy.
Transfer to a plate and top with the sliced red chilli.
Serve with white bread.

luncheon meat sandwich filling

1.    Remove the luncheon meat from the can and cut into
square slices about 1 cm or ½ inch thick.

2.    Heat oil in a frying pan. When the oil is glistening,
add the slices of luncheon meat. Pan fry until each side is
slightly crispy along the edges. Pour the beaten egg mixture
over the luncheon meat and fry until cooked. Transfer to a
plate and serve with white bread.

258  Growing Up in a  Nonya Kitchen ~ Chinese New Year