Homemade Luncheon Meat
Homemade Luncheon Meat | Homemade Spam | 午餐肉 Recipe
Serves 3-4
Ingredients
350gm minced pork
1 egg, lightly beaten (only half portion of the egg is needed for meat marination)
2 tablespoons of corn starch or tapioca starch
1 tablespoon of plain flour
3 tablespoons of full cream milk
1 tablespoon of light soy sauce
1 tablespoon of chicken powder
1 tablespoon of sugar
1 teaspoon of salt
Pinch of grounded white pepper
Cooking oil (for pan-frying)
Utensil
1 round glass or metal container (with capacity of 350g)
1 sheet of microwave-use cling wrap
Method
(1) Place minced pork on the chopping board. Chop the pork further till more refine consistency. It takes about 10 – 15 minutes to do so. Then, use your fist to knead the finely minced pork, for about 10 – 15 minutes or until meat texture turns smooth and slightly pasty/ sticky.
(2) Season the meat (with light soy sauce, chicken powder, sugar and white pepper, except for salt) and leave it in the refrigerator overnight or 4-5 hours long.
(3) An hour before cooking, add salt. Use a metal fork to mix. Then, drizzle beaten egg (half portion will do) and press to mix with the fork.
(4) Combine plain flour and corn starch, and then, gradually add and alternate it with milk. Stir and press the meat vigorously during the flour-milk adding process. The consistency of the meat should be in shiny and sticky form now.
(5) Scope the meat paste into the lightly greased round tin/ container. Spread evenly and press firmly on each scoping until all done. Use your palm to press to firm and even out the meat surface. Cover container with the (microwave-proof) cling wrap by just leaving the wrap on the meat surface and steam for 20 minutes over medium heat.
(6) Remove steamed luncheon meat from steamer and let it cool completely before removing the meat from its container. When cooled, slice the meat.
(7) Pan-fry to serve: Heat frying pan with oil over medium fire. Coat both sides of each meat slice with the leftover beaten egg. Pan fry the luncheon meat slices till both sides browned. Serve hot.
1 slice of my pan-fried luncheon meat coated with egg counts about 65kcal.
Tips: You may use pork shoulder part and chop to mince the meat from scratch, if preferred. It will take an hour or so to achieve the texture needed. To me, I wouldn’t have the energy, so I bought home the machine-minced meat, and then, further mince it. You may also try using food processor to blend it.
* May also add chopped ham or bacon to make variations.
* Salt addition, adjust it to your desirable flavor. For stronger taste, adequate amount of salt is unavoidable, but to feed your children, I recommend lesser of such. Increase sugar to 1.5 teaspoon instead, as alternative.
* As this cooking supposed to be all natural and children friendly meal, don’t worry if you are using chicken powder WITHOUT MSG. The chicken powder without added MSG is widely available at major supermarkets.
* May store the luncheon meat in air right container and place it in the refrigerator for 2-3 days long, before pan-frying.
http://dingoozatfood.blogspot.com/2016/01/homemade-luncheon-meat.html?m=1
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）
http://www.thewolfepit.com/2016/10/homemade-spam-how-to-make-spam-at-home.html
Ingredients
- 5 lbs - Pork Shoulder (ground)
- 1 lb - Ham (ground)
- 2 TBS + 1 tsp - Tender Quick
- 3 TBS - Sugar
- 3 TBS - Corn Starch
- 1 TBS - Kosher Salt
- 1 Cup - Cold Water
- Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved.
- Combine with ground meat and thoroughly mix.
- Spread mixture into 2 - 9x5 loaf pans and press firmly to remove air bubbles.
- Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º.
- Remove from oven, place a heavy flat object (I used a brick) on top while still hot.
- Let thoroughly cool, then place into the refrigerator with brick overnight.
- Remove SPAM from pans and slice as desired.
Ingredients 5 lbs - Pork Shoulder (ground) 1 lb - Ham (ground) 2 TBS + 1 tsp - Tender Quick 3 TBS - Sugar 3 TBS - Corn Starch 1 TBS - Kosher Salt 1 Cup - Cold Water Directions Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved. Combine with ground meat and thoroughly mix. Spread mixture into 2 - 9x5 loaf pans and press firmly to remove air bubbles. Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º. Remove from oven, place a heavy flat object (I used a brick) on top while still hot. Let thoroughly cool, then place into the refrigerator with brick overnight. Remove SPAM from pans and slice as desired.
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