Homemade Luncheon Meat

Luncheon Meat is everyone favorite Canned food, including myself. I always want to avoid buying canned food as there is alot of artificial preservative contain inside, especially PRC Products.  But sometimes, we still need to enjoy nice foods once in a while. The outlook still need to improve more to look like the real canned Luncheon meat. As for the taste, it still a difference with those canned one, but it still taste good. At least, it is more healthy and safer to consume it.

That day, saw Blogger doing their own Homemade Luncheon Meat, and wanted to try making myself. I viewed the below blogger's recipes:
Guai Shu Shu - Homemade Luncheon Meat
Bean Panda - Homemade Luncheon Meat

Ingredients (Make 2 tin):
750g Mince Pork, chopped as fine as possible
2 Egg, Use egg white only
35g Cornstrach
35g Cake Flour

Seasoning:
2 Tbsp Soya Sauce
2 tsp Brown Sugar
1 tsp Five Spices powder
1 tsp red yeast rice powder (for colouring - this is a natural colour)
2 tsp Sesame Oil
1/4 tsp white pepper

Making Ginger Juice:
1/2 cup of fresh Ginger
5 Cloves of garlic

5 tbsp of water 

* Grind all to paste and extract the ginger juice..

* Not recommend to put the mince garlic / ginger direct to mince pork.

Steps:

1) Chop or blend the mince pork as fine as possible. Add in all the seasoning and Egg whites to the mince pork, and combine together.

2) Add in cornstarch and cake flour, and mix through all combine.

3) Add in the ginger juice, and combine till sticky form (like glue).

4) Prepare 2 oil-greased bowl, transfer the mince meat to the bowl gradually and compress to avoid air bubble form inside the bowl. 

5) Use a plate to cover the top of the bowl, to compress the mince meat more (the mince meat will expand during steaming process.

6) Steam over boiling water, Low heat for 45 min. Wait for Luncheon Meat completely cool before slicing it.

Next day, I fried the Luncheon Meat using Buffalo Smart Fryer, Fry Function, 20 min 

Enjoy!

Pumpkin & Mushroom Rice w/Fried Luncheon Meat

Another simple dish to prepare and yet it's delicious - All in one Pot. I am using Japanese Pumpkin, which has a golden colour & Sweet taste. I spent 20 minutes to prepare the ingredients, and it Pumpkin rice cooked by Buffalo Smart Cooker, and Fried Luncheon meat cooked by Buffalo Smart Fryer

Ingredients (This portion can serve 3 persons):
2.1/2 cup Rice
2.1/2 cup Water
2- 3 cup Japanese Pumpkin
4 Dry shiitake mushrooms, Soak in water till soft and slice to stripe.
20 pcs of Dry Shrimp, soak in water till soft, and pound.
4 cloves Mince Garlic
1 cup of Leek

Seasoning:
1/4 tsp of Salt
1 tsp of Light Soy Sauce
1 tsp of Mushroom powder

Steps:

1) Use "REHEAT" Function, Put some olive oil to the Smart cooker's Pot. Add in the Garlic and Dry Shrimp. Close the lid and cook for 3 minutes.

2) Open Lid, and add on the Shiitake mushroom and close lid for another 3 minutes.

3) Add the rest of ingredients (Rice, Water, Pumpkin, Leek and Seasoning) onto the Pot.

4) Use "Steam Rice" function, and press "START".

**

Cut the Luncheon meat to cube and fried using Buffalo Smart Fryer for 30 mins. Flip in between the cooking time. At last 5 min, i transferred the luncheon meat from plate to rack, to drip out excess oil from luncheon meat.

Mixed the fried luncheon meat with the Pumpkin rice, and serve Hot.

Enjoy Cooking!

Easy Claypot Rice

Today, It was a tiring, busy day. Do not have much time to waste in the kitchen. So, i am trying out new cooking function using Buffalo Smart Cooker. I bought the Smart Cooker for nearly 6 months, but never try out the CLAYPOT COOKING Function.

I am impressed and result out was far better that those traditional one. It has the bottom crispy rice, but do not have the burning taste. The Smart Cooker is incredible SMART.

Ingredients:
2.1/2 Cup Rice
2.1/2 Cup Water
3 Cloves ea Garlic and Shallot
3 Chinese Sausage
1 long slice of Roasted Pork
1 Chinese Leek
1 Knot Pandan Leave

Seasoning:
1 tsp each of Sesame Oil and olive Oil
1 tsp of Homemade Garlic Powder
1 tsp of Homemade Ginger Powder
1 tsp of Mushroom Powder
1 tbsp of Kikkoman Soy Sauce

Cooking Steps: 

1) Put Seasame Oil,  Olive Oil, Shallot & Garlic to the Smart cooker's Pot. Press REHEAT Button and close the lid for 1-2 minutes.

2) Open the lid and stir fry till fragrant, and add on Roasted Pork & Chinese Sausage. and Stir-fry to 2 minutes.

3) Add Rice, Water, Pandan Leave and Seasoning. and Stir till combine altogether. And Select "CLAYPOT COOKING" Function, and start cooking.

The Results....

Scrap off from the pot - Bottom Crispy rice!

Homemade Egg Tofu

Homemade Egg Tofu. It so easy with few ingredients only. I adapted the recipes from Table for 2.

But i use 1/2 portion ingredient to make my egg tofu, as i wanted a thinner slice.

and i changed the steaming time and temperature.

I am using Buffalo 32cm Stainless steel function wok with steamer.

Ingredients:
250g Unsweetened Soya Milk (any brand will do, or you can make your own fresh soya milk)
3 whole egg
1/2tsp Cornstart
1/2tbsp water
pinch of salt


Steps:
1) Lightly beat the whole egg and add pinch of salt. Leave aside
2) Cornstarch mix with water, Leave aside
3) Boil the Soya milk, and add cornstarch mixture.
4) Let the boiled soya milk to warm, add in beaten eggs.
5) Strain the mixture, and discard the egg white mixture left in strainer.
6) I am using Pyrex glassware and place the clingwrap (reason being it will be easier to remove from mould after the tofu cooked). and pour the mixture into glassware.
5) Steam the soya milk mixture over highest temp for 6 minutes, and let it sit inside the wok for 15 min.
6) Leave the egg tofu cool. and cook at your own ways.

Tips: 
* Ensure the water is boiling inside the wok/steamer, before place in the soya milk mixture.
* Cover the wok lid, and do not open the lid in between cooking time.

I am using Buffalo Smart Fryer to fry the Egg tofu, using "Fry mode", 230 deg. for 30 mins
(flip the other side 15 mins). Here the result!

Purple Steam Rice

Ingredients:
2.1/2 cups rice
1 Small Purple sweet potato
3 cups Water

Steps:
Use "White Rice" function to cook for 45 mins.

Enjoy fragrant, sweet, naturally purple rice!

Char Siu (BBQ Pork Belly)

NO OIL RECIPES

Ingredients:
2 Strips of Pork belly (remove the top skin part)

Marinate Sauce:
2 tbsp Char Siu Sauce (Lee Kum Kee Brand)
2 tbsp Oyster Sauce
1 tbsp Mince garlic

Marinate the Pork Belly overnight.

Use High rack, "Roast" mode, 40 mins, Flip the pork belly half way the cooking time.

The remaining marinate sauce placed onto a small bowl, and use Smart fryer to heat up to thick sauce. then dizzle to the cooked BBQ Pork belly.

Serve hot the best!

Chicken wrapped in Pandan Leaves

This is a simple dish to prepare ahead, and can be a great dish to present to your family or friend gathering.

I run out of stock for chicken leg meat, thus use chicken breast meat. I am so surprised that it is still tender, juicy.

LESS OIL RECIPES

Ingredients:
500g Chicken Breast Meat
Adequate amount of Pandan Leave.

Marinate Sauce:
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp fish sauce
2 tbsp brown sugar 
1 tbsp sesame oil
2 tbsp mince garlic
2 tbsp mince coriander root

Marinate chicken breast for at least 4 hours. And wrapped in pandan leave.

Use Baking cage, "fry" & "Rotate" mode, 230deg for 15 min

Cooked after 15 min....

Crispy Roast Pork

Ingredients:

1 Kg  Pork Belly

Coarse Salt

Fine Salt

Five Spices Powder

Step 1:

Rinse the Pork Belly, Boil the Pork Belly under boiling water for 5 min. 

and cool the pork belly using cool water.

Dry the Pork belly using paper towel.

Step 2:

Cut the Meat with few lines as below. 

Rub the meat with adequate amount of fine salt and five spices powder.

And use wooden stick to hold the meat together after marinate done.

Step 3

- Turn to the Skin side up, and place onto a plate.

- Poke the skin using wooden stick.

- After poking, use Baking soda to rub the skin. Just a little amount.

- Rub the skin using fine salt.

- Poke the skin once more time.

- Rub with some salt again.

- Brush thin layer of White vinegar to the skin.

- Placed the poked pork belly to fridge for overnight.

- Remove Pork belly from fridge to room temperature for at least 1 hours, before you start roasting it.

 Step 4

- Use "TURBO" Mode for 15 min on the meat side.

- Turn to Skin side, and use paper towel to wipe off excess oil.

- Add on Coarse Sea salt cover the skin.

- Change the cooking mode "ROAST"  230, for 45 min on the skin side

The Result...