Luncheon Meat by Mary Koh

Ingredients:
450gm minced pork
60gm egg whites (approx 2 eggs)
20gm corn flour
20gm cake flour (or self raising flour)
1 tbsp plain water

Seasoning:
1 tbsp light soy sauce (can increase to another 1 tbsp if you prefer saltier)
1 tsp sugar
1 tsp five spice powder
1 tsp red yeast rice powder (for coloring)
1 tbsp fresh ginger juice
2 tsp sesame oil
1/4 tsp white pepper

Method:

1) Combine all seasoning with minced pork and mix well.

2) Add in egg whites and stir till mixture binds together.

3) Add in corn flour (to stick) and cake flour (to rise), and stir till mixture is in sticky form. Stir vigorously in one direction for about 1-2mins, you can slap the meat dough into the bowl if u want, this will break down the protein hence will produce the sticky form.

4) Add in water in between the stirring.

5) Lightly grease a steaming bowl, spoon in meat mixture in 3 batches, each time spread and press out the layer evenly to remove any air bubbles.

6) Cover the bowl with a plate and steam over preheated steamer for 35 mins or until cook through.

7) Cool down completely before slicing. For serving, pan-fry the slices till golden brown or chill the remaining in fridge for 3-4 days. You can freeze if you want to.

Taste : if you are preparing for adult, please increase the soya sauce to two tablespoons.

Notes: 

- You can buy the red yeast rice bran from medical hall and blend into powder at home. The shop sell only minimum of 50 cents which was more than enough for me to make more than 5 batches if I want to.

- The above luncheon meat recipe was extracted from the internet and I have improvised a little here and there.

- Do note this recipe will not be as "yummy" as the canned version for reasons you know why. I guess we need to compromise a little so that we can "eat a little more".