Homemade Luncheon Meat

 

 

There is a running joke that my name (Mei Ling) sounds like a famous brand of luncheon meat (Ma Ling). I actually loved luncheon meat when I was in school. The simple delights of a slice of pork luncheon meat fried in its own fat until crisp on both sides, then wrapped in a slice of plastic white bread, cannot be bettered. On high days and holidays we would dip the luncheon meat in beaten egg and pan fry for a treat.

That was then.

At the beginning of the lockdown last year I did buy some Spam just in case. This is still in the cupboard. These days I am worried about the quality of pork and the number of additives used. I have not eaten plastic white bread for over 30 years. I even resist that roti bakar with kaya and butter at the coffee shop when I am in Malaysia.

Looking in the cupboards of my parents’ house I found these two cans of luncheon meat. The ingredients are displayed at the side of the tins.

 

What’s in a name? Ma Ling, Mei Ning…perhaps I should create my own brand of luncheon meat!

 

The alternative to all this is homemade luncheon meat. This recipe is from Annie Xavier who is a Malaysian Thermomix advisor, cookery book writer and recipe developer. I have not met her personally but KL Sister has. She also has all of Annie’s books, from where this recipe is taken.

Our lunch today was meant to be fried luncheon meat, egg and some homemade bread. However I did have some packets of instant ramen left over from my hotel quarantine (again, just in case) and HK Sister suggested a cha chaan teng favourite of instant noodles with luncheon meat and egg. I don’t live in Hong Kong so this is not something I am used to, but thought it would make a fun lunch nevertheless.

 

 

This recipe is made using a Thermomix but you can also make it in the conventional way by hand.

 

For the Luncheon Meat:

I kg fatty minced pork

50 g corn flour

50 g plain flour

3 egg whites

3 cloves garlic, finely grated

2 tablespoons light soya sauce

1 tablespoon oyster sauce

1 tablespoon sugar

1 tablespoon water

2 teaspoons salt

1 teaspoon ground white pepper

 

How to Make (TM method):

Grease a 2 lb loaf pan with cooking oil and set aside.

Place all the ingredients in the TM bowl and mix 4 minutes/ REVERSE/ speed 3.

Using a spatula, scrape the mixture into the loaf pan. Level the surface.

Clean out the TM bowl and add 1000 ml water for steaming.

Cover the pan with a piece of tin foil and place into the Varoma steamer. Steam for 45 minutes/ Varoma/ speed 2.

Cool the luncheon meat thoroughly, refrigerating it if possible, before slicing and frying.

The luncheon meat can be frozen in slices. Defrost before using.

 

How to Make (conventional method):

Grease a 2 lb loaf pan with cooking oil and set aside.

Place all the ingredients in a large mixing bowl. Using your hand, mix and squeeze everything together until the mixture is pasty.

Using a spatula, scrape the mixture into the loaf pan. Level the surface.

Cover the pan with a piece of tin foil and place on a steaming rack inside a wok. Add enough water for steaming.

Cover the wok and steam for 45 minutes, checking the water level from time to time.

Cool the luncheon meat thoroughly, refrigerating it if possible, before slicing and frying.

The luncheon meat can be frozen in slices. Defrost before using.

 

For my Lunch:

1 packet instant ramen, made according to packet instructions

2-3 slices pan-fried luncheon meat

1 fried egg, sunny side up if possible

slices of red chilli and spring onion for some colour (I didn’t have any)

dash of whatever flavour sauce you like: tomato ketchup, Worcestershire sauce, soya sauce, sriracha, Lingham’s chilli, chilli sesame oil…

 

First I had some instant noodles then I had the luncheon meat on bread

 

I am going to end this post with a cha chaan teng story. Many years ago, our family travelled to Hong Kong with Travel Couple and their family. Mr TC said he would bring us to a renowned cha chaan teng in Kowloon. Imagine the chaos of having nine people turn up, all of differing ages and with differing levels of hesitancy in ordering. Whilst I was waiting for a shared table (we had to be split up) I noticed a regular customer, a young office worker, stride in purposefully. By the time his bottom touched the stool, the owner had placed his order of instant noodles, scrambled eggs on toast and a cup of milk tea in front of him. He was in and out in under 10 minutes. I remain impressed to this day.

Recently I spent a lot of time in hospital and had to adopt the same tactics, because it was difficult to leave the room and my father’s bedside for long. There were always doctors and nurses coming in and out. When I wanted to eat at the one restaurant on site (Chicken Rice Shop), I already had the order in my head and would wave the menu away. In this manner I could eat in under 20 minutes. I don’t recommend this, and when I am back in London I will return to leisurely meals whilst playing the New York Times’ Spelling Bee with my family.

 

The Book: recipe taken from Annie Xavier Kitchen volume 4 – Simple Food with Bold Favours. ISBN 978-967-14064-5-8, available at Annie Xavier Kitchen.