"Maling" is a famous brand of canned luncheon meat here in the Philippines.
Good for 4 servings
- 1 big can of Maling
- a tbsp of cooking oil
- 2 cloves garlic
- 2 medium (70 grams) red onion
- 1 large (50 grams) plump tomato
- 3 tbsps water
- 4 tbsps oyster sauce (I used Mama Sita's)
- 1/4 tsp ground black pepper
- 1/4 tsp pepper flakes
- 1 pc of finger chili
- a few drops of sesame oil
- chopped spring onion (optional)
Slice the Maling, 1/4" thick. Pan-fry in oil. Set aside.
Meanwhile, Bruise, then, finely mince the garlic. Finely mince the onion and tomato. Remove the seeds of finger chili and finely mince.
When done frying. Slice the fried Maling into strips.
Back to the pan, use the same oil. Saute garlic until light golden color. Follow with onion and tomato. Cook until soft. Add the water, oyster sauce, pepper, fresh and dried chilis. Put back the Maling. Mix gently until sauce coats the Maling. Remove from fire. Drizzle with sesame oil lightly. If you have chopped spring onion, sprinkle some on top. I had none when I cooked this dish, as you can see in the picture.
Serve over cooked rice.