Homemade Luncheon Meat
Lio Pheikhean
SIZE: 1 small rectangular loaf
INGREDIENTS
800g minced pork (more fats, better)
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon mushroom powder
1 chicken stock cube
4 tablespoons tapioca starch
2 eggs
6 tablespoons water
- Mix up everything in a food processor till it looks gluey and sticky.
- Apply a layer of cooking oil in baking tin.
- Pour in the meat mixture and press with the back of spoon.
- Steam at medium fire for approximately 30-35 minutes till cooked.
- Wait till completely cool then remove from the tin.
- Slice and fry as desired.
SIZE: one 8" square tin
INGREDIENTS
1.2kg minced pork (more fats, better)
3 teaspoons soy sauce
3 teaspoons oyster sauce
1 1/2 teaspoon sesame oil
3 teaspoons mushroom powder
6 tablespoons tapioca starch
3 eggs
12 tablespoons water
5 to 6 teaspoons salted egg white
*** If you are not using chicken stock at all
This recipe is salty enough when use 6 teaspoons salted egg white. Tastes slightly less salty than canned luncheon meat saltiness.
I've a lot of egg whites reserve because previously when I made moooncakes, I kept them.
My food processor however finds it a little hard to process 1.2kg meat at one go.
No comments:
Post a Comment