LUNCHEON MEAT!!!! A desirable, sophisticated and distinctive food item.
When I was in secondary school, my mum will make luncheon meat sandwiches every week. Preparation involves slicing the meat into perfect blocks, too thin – eat already not shiok, too thick – there is a lumpy feel and the crispiness is lacking. The next step is to fry the meat and ensure that there is a thin layer of crispiness, especially at the corners.
The corners of each block must be significantly hard, so eat liao sibei song.
Leave the meat to cool on a kitchen towel (at the same time soak out the oil);the final step is wrapping Gardenia white bread around it. Must be white bread, cannot be wholemeal and all those freaking healthy options.
The problem I face these days when I eat at economical or curry rice stalls; their luncheon meat anyhow fry one lor. Sibei sian. Cannot make it.
Last week, I was out shopping and came across a luncheon meat coin tin. I got it on the spot.
Quite cute ah. There was a 20% discount with cash payment. This coin tin is designed by Jahan Loh, pretty good job done with the classic orange with blue combination. Here’s another picture on the other side of the tin:
When I requested for a new piece(mummy taught me this), the ink printing on the box caught my attention.
Overall, this is pretty dope. Looking at the tin reminds me of luncheon meat sandwiches. Readers, do consider getting and deposit some luncheon meat funds.
Visit http://www.theredundantshop.com/ for details on how to get your hands on the piggy bank.
Joe(huge fan of the humble luncheon meat, comfort food for the Strawberry Generation)
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