This dish was very popular with the Eurasian and Baba and Nyonya communities after World War II and it is still today. Singapore was once a British Colony and this fusion dish was and is comfort food.


  • 1 can Palm Cornbeef

  • 1 tablespoon oil

  • 4 potatoes - skinned and cubed

  • 1 onion - cubed

  • ½ cup frozen peas

  • 2 red chillies - de-seeded and sliced

  • 2 tablespoons fresh lemon juice

  • ½ black pepper

  • 1 teaspoon soy sauce


  • 1.

    Heat oil in a non stick pan.

  • 2.

    Fry potatoes till crisp.

  • 3.

    Add cornbeef and stir fry well.

  • 4.

    Add onions, chillies, peas and pepper.

  • 5.

    Fry till onions are transparent.

  • 6.

    Add lemon juice and soy sauce.

  • 7.

    Stir till well combined.

  • 8.

    Serve on hot rice or with crusty baguette


For an exotic taste, you can add 1 teaspoon of curry powder.

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