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Friday, 15 January 2016

Homemade Luncheon Meat 自制午餐肉




Homemade Luncheon Meat, a dish that took me more than a year to get it right. Right as in....that's what I think it's delicious! 

In this blog, I will not explain why I want homemade luncheon meat as I believed most of my readers here prefers homemade healthy food just like I do. So let's move on....


There are many homemade luncheon meat recipes over the net. I have tried out many of them (for example: the famous 肥丁工作坊午餐肉 which is similar to Guaishushu's recipe, and some other recipes shared in facebook) but it does not suit my taste bud. Well again, I guess up to date, none of us can get the 100% same taste like canned luncheon meat unless you add the food additives, monosodium glutamate, sodium nitrate, pentasodium, sodium-etc etc. 


Alright, I guess everyone are anxious to know how's the texture and taste of this luncheon meat, right?

The texture is pretty much closed to the canned luncheon meat, about 90%. The key is to use fat minced meat. Today I used 五花肉, in english some called it shoulder butt/ pork collar. The meat that I used today was just nice for the steamed version, but not enough 'fat' if you wish to pan fry the luncheon meat. For pan fry luncheon meat, use minced meat with more fat content, probably need to use minced pork belly to get that moisture. When you start making luncheon meat with fresh meat, I bet you won't buy canned meat anymore. The fat content in the canned luncheon meat is far too much than you and me can imagine! 


Now, come to the taste. Most of the homemade luncheon meat recipes uses similar ingredients like five spice powder, white pepper, soy sauce, sugar, salt etc. I tried many combinations, plus and minus here and there, some were not edible that were threw away :( until I used the last ingredient that at first, I tried to omit - chicken powder. So don't ask me, 'Miki, can I omit the chicken powder?' The answer is NO if you want a tasty luncheon meat :)





 



Ingredients:

250g Minced Meat - Preferably with fat, get the butcher to grind the meat at least 3 times or buy the ready-packed Australia fresh minced meat from cold storage/ Giant. 
肉碎 250克,用五花肉搅至少3次




Seasoning: 调味

1 tbsp Tapioca/ Potato Flour 木薯粉/薯粉 1 汤匙

1/2 tbsp Soy Sauce 酱油 半汤匙

1/4 tsp Salt 盐 1/4 小匙

1 tsp Chicken Powder 鸡精粉 1 小匙

1/2 tbsp Garlic (Mashed) 蒜泥 半汤匙

1 Egg White (Use small kampong chicken egg white or 1/2 of normal egg white) 蛋白半粒

1 tbsp Water 水 1 汤匙

1/2 tbsp Oil 油 半汤匙

1/2 tbsp Sugar 糖 半汤匙

A dash of Five Spice Powder (do not add a lot or else it would affect the taste) 五香粉少许

A few dash of White Pepper 胡椒粉 少许

1 tsp Ground Red Yeast Rice (Optional) 红菊米 1 小匙(粉状)








Homemade Luncheon Meat - Picture 1 图一



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. In a bowl, mix together all seasoning.
将全部调味料混合。

2. Add in minced meat. Stir the mixture with a pair of chopsticks in one direction (circular movement, clock wise/ anti clock wise) until the mixture become sticky and gluey. 
加入肉碎,用筷子同一个方向搅拌至起胶。

3. Prepare the non stick baking tin or grease the bowl/ any container, transfer 2 tbsp (at a time) of minced meat to the prepared tin/ bowl/ container, use a spoon to gently press it downwards to avoid trapped air.   
蒸盘涂些油(我用不沾的盘就不用涂油),慢慢把肉碎一层一层的填平。

4. Use aluminium foil to cover the top. Gently press to fit. Steam for 15-20 minutes. 
盖上锡纸,压平。蒸15-20分钟。

Refer Picture 1 for steps. 可参考图一的步骤。


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Some feedback from those who have tried this recipe:


By Karen Kon
Feedback from Ng Chels

By Michelle Lam


By Kitty Katherine Goh



















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