This is for those heath conscious you who control eating those canned food products especially those "made in Cxxna" brands. I always wonder what meat they actually use and how much preservatives/additives/colouring they throw in.
Now, you can homemade your own luncheon meat and enjoy this sinful luncheon meat with zero preservatives without worrying about high content of salt or MSG. Do not expect this to taste exactly the same like store bought canned luncheon meat. It has it's own different kind of taste.
Texture wise, it's firmer, not as soft or smooth like the canned ones.
Appearance wise, it look almost like the 'real' thing. It would be more so if you make it in a round shape container. As I don't have any round suitable container which is good for steaming, I am using a square container instead.
The special ingredient in the recipe uses red yeast rice powder that is use to brew the red rice wine (Ang Chow) - see below. I am adding in the residue into the mixture for a better colouring. You can buy the red yeast rice bran from chinese medicine hall and blend it into powder. You can omit this if you don't feel like having it.
Ingredients: (serves 4)
380g Minced Meat
1 Egg Whites only
2 tbsp Corn Starch / Tapioca Starch
1 tbsp Self Raising Flour
1 tbsp Full Cream Milk
1 1/2 tsp Light Soy Sauce
1 tbsp Sugar
1/2 tsp Salt
Dash of pepper
1/4 tsp Five Spice Powder
1 tsp Sesame Oil
1 tbsp Ginger Juice
1 tbsp Hua Tiao Wine/Shao Xing Wine
* 1 tsp red yeast rice powder (I used red rice wine residue 'Ang Chow' 1/2 tsp) for better colouring (optional)
1/2 tsp Cooking Oil (for greasing container)
Water for Steaming
Aluminium / Glass container for Steaming
Note : Seasoning ingredients are solely depends on personal taste buds. You can adjust accordingly to your preferred flavour / taste.
Step by Step:
1. Mix all ingredients above using a fork until combined. Stir for about 1-2 mins until it become sticky.
2. Then transfer meat to a blender/food processor and blend till mixture become smooth sticky paste. After that, you can slap the meat into the bowl to give it a more bouncy texture.
3. Grease a container with some oil, then spoon the mixture in 3 batch, pressing down as you level the surface to remove any air bubbles trapped inside.
4. Cover it with aluminium foil & put a container filled with water to press down the meat while steaming/cooking. If your meat is filled up till the rim of the container, you can also plate a plate on top of the luncheon meat. This step is to suppress the expansion of the meat during steaming process, to compact it. Otherwise the meat will be pushed upwards and resulting in alot empty holes (bubbles) in between the meat.
Put on steamer rack for steaming.
5. Steam for 30 mins till cooked.
6. Remove from steamer & let it cool down completely.
7. Once cooled down, you can slice it & cut into smaller portions for storage in freezer.
8. For immediate serving, dip in beaten eggs and lightly pan fry till golden brown on each sides.