Monday, July 11, 2011

Cha Trung Hap – Vietnamese Steamed Meatloaf


½ lb Minced pork
¼ Cup wood ear fungus (soaked overnight, rinse, and roughly chopped)
½ Cup clear vermicelli noodle (soaked for 30 minutes, drain water, and roughly chopped)
6 Eggs (reserve 2 eggs)
5 Shallots (peeled, and minced)
3 Garlic cloves (peeled, and minced)
1 Tsp black pepper
Scallion - optional


1 - Combine all the above ingredients in a large bowl, but reserving 2 eggs. Add salt and sugar to taste.
2 - Either use hands or a fork to mix and combine all the ingredients together, making sure everything is well mixed.
3 - Pour mixture into a medium round cake pan or any heat proof glass bowl.
4 - Put the pan or the bowl into a steamer with lid covered and steam for 30 minutes on medium heat.
5 - Beat the 2 reserved eggs in a bowl, remove the steamer’s lid and pour the eggs over the meatloaf.
6 - Cover the lid and steam for another 3-5 minutes on medium low heat.
7 - Remove from heat, cut and serve. Garnish with minced scallion – optional.

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