Friday, January 15, 2016

Homemade Luncheon Meat ?????

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 ???????? 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 ???, 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 :)



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. 
?? 250?,???????3?

Seasoning: ??

1 tbsp Tapioca/ Potato Flour ???/?? 1 ??

1/2 tbsp Soy Sauce ?? ???

1/4 tsp Salt ? 1/4 ??

1 tsp Chicken Powder ??? 1 ??

1/2 tbsp Garlic (Mashed) ?? ???

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

1 tbsp Water ? 1 ??

1/2 tbsp Oil ? ???

1/2 tbsp Sugar ? ???

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

A few dash of White Pepper ??? ??

1 tsp Ground Red Yeast Rice (Optional) ??? 1 ??(??)

Homemade Luncheon Meat - Picture 1 ??

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.



1. In a bowl, mix together all seasoning.

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. 

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.   

4. Use aluminium foil to cover the top. Gently press to fit. Steam for 15-20 minutes. 

Refer Picture 1 for steps. ?????????


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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

By Fran Cheong

Feedback from Fran Cheong

By Fiona Thong

By Fiona Thong

By Fran Cheong

By Yeoh Ai Swen

By Rachel Tham

By KhoSamantha

By Isabelle Wong

By Elaine Ho

By Irine Erica