Homemade Luncheon Meat

中文版

I found a recipe of luncheon meat online which is quite simple and very suitable for the kind of lazy people like me. I tried to do it once; the taste is good but lack of aroma. Due to this I tried to search the ingredient used for canned luncheon meat and found that some spices are added during the process. Unfortunately it is too broad for the word “spices” and I’m afraid that I will destroy the taste of the luncheon meat if I selected the wrong spices. The only way I can solve this issue is to search another recipe online. After compare several recipe, I decided to choose those spices and seasoning which I can accept, finally Ester's luncheon meat is produced.

Ingredient:

600g mince meat

1 pc onion (medium size)

1 pc egg

2 teaspoon crushed garlic          

3 tablespoon plain flour

3 tablespoon corn flour

Some water

Seasoning：

1 tablespoon salt

1 tablespoon soya sauce

1 table spoon sugar

2 tablespoon rice wine

Method：

1.   Mixed the plain flour and corn flour with onion and garlic, add in the egg, rice wine and some water to make batter. 

2.   Mix the minced meat with other seasoning.

3.   Mix the batter with the mince meat and stir it in one direction until it until it turns sticky.

4.   Wipe some cooking oil on the cooking tray, fold the minced meat mixture into the cooking tray, and fling the tray lightly to make all the ingredients settle. Steam over high heat for 40 minutes. Take out and allow cooling. Cut into serving pieces.

Note：

1.   The minced meat if more ground will be better as the luncheon meat will be softer. Usually the minced meat from the market is not ground enough, it needs to be blended with the blender or chopped additionally.

2.   You can request the butcher to add in the fat when you buy the mince meat, the luncheon meat will have more aroma and softer.

3.   The luncheon meat must be left completely cool before cutting, otherwise the cut out will not look nice and the gravy will flows out.

4.   To make the recipe even simpler, just remove the onion and garlic from the recipe, and use only salt, soya sauce and sugar as seasoning.

Luncheon meat in progress

Luncheon Meat in pieces

Pan-fried Luncheon Meat

Cream Crackers Cake

中文版

My friend had ask for the method of the cream crackers cake earlier, I have record the method in the recipe book that I make it myself, but it had missing long time ago. I have promise him that I'll try to recall the recipe for him. Unfortunately I'm too busy and no time to make the cake. Recently I have spent some time to recall the recipe from my memory, finally the cream crackers cake is done!

Ingredients:

250g Butter

24 pieces Cream Crackers              

12 tablespoons Sugar

5 Eggs

1 Greaseproof Paper      

        

Method:

1. Pound the cream crackers powdery and put aside.Grease cake tray and spread greaseproof on it.
2. Blend the butter with the sugar until it creamy and whitely. Put in the eggs blend evenly. Then add the cream crackers powder bit by bit. Mix well lightly.
3. Fold into cake tray, fling the tray lightly to make all the ingredients settle.
4. Steam over high heat for 20 minutes. Take out and allow cooling. Cut into serving pieces.

Note:

1. Must choose the cream crackers which is without oil, so that the cake won't be too oily. If can't find the cream cracker without oil, then cut down the usage of butter to 200 grams.
2. For those friends don't like sweet taste that much, sugar usage can cut down until 10 tablespoons.
3. To make the cake smaller, all the ingredient cut into half and just use 3 eggs is enough.

Freshly-baked Cream Crackers Cake

It is perfect match for cream crackers cake with dark coffee!

Pole Noodle

中文版

My hubby loves noodle very much, some weekend I’ll go through my recipe book to find some noodle recipe, which taste good but easy to cook to fulfill his appetite. Pole Noodle is a good choice. The ingredients for traditional pole noodle were much more complicated, I have make it easier at here but not affect it’s taste.

Ingredients:

16 tael Oiled Noodles

3 tael Pork Slices

16 tael Minced Pork

3 tael Fried Red Onion

2 tablespoon Garlic(crushed)

12 – 18 Meat Ball

Some Chinese Chives, Chinese Parsley

6 Cups of Broth

Seasoning (A):

1 cup of Soy Sauce

2 tablesppons Wine

1 tablespoon Sugar

½ teaspoon Salt

3 cups of Water

Some Pepper Powder

Seasoning (B):

1 tablespoon Soy Sauce

Some  Corn Starch and Water

                                                                                                                                               

Method:

1. Heat up a some oil, fried the garlicand then put in the minced pork, continue with the fried red onion and the seasoning (A), turn to small heat and stew the pork until it ground.
2. Marinate the pork slices with seasoning (B) for 10 minutes.
3. Boiled the water to cook the oiled noodle, pork slices, meat ball and the Chinese chives.
4. Put the oiled noodle, pork slices, meat ball and Chinese chives in a bowl, then put in the broth and the ground pork, served withsome pepper powder, Chinese parsley and fried red onion.

Note:

1. For those friends who did not like the pork that much can replace the pork slices with the prawn. It is also can replace the Chinese chives with Chinese cabbage or other green vegetable.  
2. For those friends who did not like the fried red onion can just cook it with the ground pork or just take it out from the recipe.
3. The post before have the recipe of the broth for reference.

Making of Broth

中文版

Broth played a very important role in cooking. Broth tends to make the dish more slaver, and the taste will be more abundant too. I love to cook but I’m lazy, those dishes with complicated cooking process are not suitable to me. Refer to the recipes on hand and my mum’s cooking method, I’ve make it more economic and also more suited for myself.

Ingredients:

2 Whole Chicken Bones

400g Pork Ribs

3oz Dried Squid (Cut into small pieces)

10 bowl of waters

                                                                                                               

Method:

1. Clear all the intestine and fat in the chicken bone. Clean the pork ribs and put it into a small pot with the chicken bones.
2. Boil the water. Take 2 bowls of boiled water to blanch the bones, after that cook the bones in the boiled water.
3. Put in the dried squid. Take out all the bubbles when the water boiled again. Cook with small heat for at least 2 hour and then take out all the ingredients in the soup.

Note:

1. Blanch: Pour boiled water into the container which containing the bones to clear the blood. Take out the bones to continue the cooking process
2. Do not close the pot when boiling the broth, if not the broth won’t be clear
3. The broth can be packed in few packs and keep in the fridge, just defrost it when needed.
4. The taste of the broth will be more rich after add in the dried scallop, ham and etc.

Grill Yogurt Chicken

中文版

This is one of the dishes that get from other’s blog. This dish actually is Original Holland Grilled Meat, but its change through my hand, that’s why I’m not dare to said its Holland style. The Original method is to grill with the grill pan, because I don’t have the grill pan, so I just used the normal pan. Due to the pan that I used, I only get the skill after the third time I grill it.

Ingredients:

2 Boneless Whole Chicken Legs

1 tablespoon Fine Granulated Ginger

1½ Garlic (crushed)     

6 tablespoon Thick Sugar Syrup

1 teaspoon honey

2-3 tablespoon Yogurt

Some Salts & Black Pepper Powder

                                                                                                                                                                       

Method:

1. Clean the chicken and cut it into thin slices. Mixed all other ingredients together and marinate the chicken for 1 hour.
2. Heat up the pan, put on some butter and follow with the chicken. Grill the chicken with small heat until the gravy almost dry. Keep turn over the chicken to make sure the heat is equal for both sides. Turn off the heat immediately when the gravy dry to avoid the pan became char.
3. Sprinkle some salts & black pepper powder to the chicken when it still hot.

Note:

1. For those friends who have the grill pan can use medium heat to grill the chicken. Because of the sauce contain sugar, it must very careful on the heat control, if not it is very easy to get char.
2. It is better to choose the original taste yogurt which is thicker. Sugar syrup, honey and ginger can replace by Ginger Sauce which can find in the market.
3. If able to find the Caraway, can mix it to the sauce to make the taste better.
4. Add some salt to the leftover sauce and heat it up then eat with the grill chicken if you want it taste stronger.
5. Mixed the salts and black pepper power by 2:1 then sprinkle it on top of the meat to make it more equal.

Grilled Lamb with Mixed Herbs

中文版

I have asked my colleague to marinate the lamb for me before, I realized that he just use some mixed herbs and saltsa, the taste was very nice and it is different from  what I usually done. To make the taste stronger,  I have made some adjustment when I marinate it.

Ingredients:

2 pieces Lamb Shoulder

2 tablespoons Steak Seasoning

1 tablespoons Mixed Herbs

                                                                                                                                                           

Method:

1. Clean the lamb shoulder and use the back of a knife blade beat on it for few time, then use a fork to stick on it. Marinate the lamb shoulder with other ingredients for 2 hours.
2. Wipe a bit of butter on a hot pan and grilled the lamb shoulder.

Note:

1. Steak Seasoning can be found in supermarket，inside the bottle is the mixture of salts, dried garlic, black pepper and etc. Mixed herbs also can be found in the supermarket which is contains different kind of dried herbs.
2. The usage of ingredients can change accordingly, just must notice that there is some salts contain in the steak seasoning, must avoid over usage on salt when marinate the lamb.

Cola Chicken Wings

中文版

From a blog, I saw Jaycee Chan cook this dish in the show “Big Stars to Cooking”, two of the main chefs were praise on it and give a very good comment. Previously I have cooked this dish before, maybe on that time I’m too small (just 13 years old), know not much on the cooking skill, the cooking time is not enough on that time, I’m failure in this dish and not try to cook it anymore after that. This time I have followed the method teaches from the blog but not Jaycee’s method,    just because I personally feel that it will taste better.

Ingredients:

6 Chicken Wings                       

1 Coke in Can

1 tablespoon  Ginger(crushed)

1 tablespoon  Garlic(crushed)

Seasonings:

2 tablespoons Soy Sauce

Half teaspoon Salts

2 tablespoons Shaoxing Wine (Chinese Wine)

2 tablespoons Balsamic Vinegar  

                                               

                                                                                                                                                                       

Method:

1. Clean the chicken wings and use a fork to stick on it then marinated it with soy sauce for half an hour.
2. Heat up a pan, fried the chicken wings without any oil, take it out when it is brownish.
3. Use the same pan to fried the gingers and the garlic, put back the chicken wings, then pours in the coke and cooks it until sticky. Add in the salt, Shaoxing wine and the balsamic vinegar. Serve it.

Note:

1. Can use the boneless thigh meats to replace the chicken wings, it is easier to eat, just need to cut the thigh meats into small pieces.
2. The coke must cover the chicken wings when cook. If it is unable to make it then must keep on turning the chicken wings to make sure the taste will be even.
3. Can use 2 to 3 tablespoon of lemon juice to replace the balsamic vinegar.