Luncheon Meat by Chin Pei Ng

Ingredients A:
minced meat - 300g
soy sauce - 1 tbsp
sugar - 1 tsp
salt - 1/4 tsp
5 spice powder- 1 tsp
white pepper - 1/4 tsp
red yeast rice powder - 1 pinch (红麴粉)
ginger juice - 1/2 tbsp (Note 1)
sesame oil - 2 tsp

Ingredients B:
egg white - 1
corn flour - 1 tbsp
super-fine flour - 1 tbsp
Water - 1 tbsp

Method:
1. Combine ingredients A and mix well.
2. Add in half of the egg white, stir, followed by corn flour, then stir till mixture binds together.
3. Add in the other half of the egg white, stir, followed by super-fine flour, stir. Add in water and stir till mixture in sticky form. (stir in one direction for about 1-2 mins).
4. Lightly grease a heatproof container with lid, spoon in the mixture in 3 batches, each time spread and press out the layer evenly to remove any air bubbles.
5. Cover the container and steam for 40 mins or until cook.
6. Cool down completely before slicing.
7. For serving, coat the slices with beaten egg and pan-fry till golden brown.
8. Chill the remaining in fridge for 3-4 days.

Note:
1. Use this to grate ginger and put everything including the grated ginger