My paternal grandmother used to cook an egg dish which is quite similar but not quite as her recipe is just eggs and ground pork. I remembered she used duck eggs instead of chicken eggs and had to put in alot of pepper to muffled the 'egginess' of the duck eggs.
This vietnamese recipe has more ingredients and putting the egg yolks on top of the loaf gives this dish so much more appeal.
Ingredients:
5 eggs
1 lb ground pork
3 tbsp dried shredded wood ear mushroom - soak to soften
1/2 a bundle of glass noodle - soak to soften, drain and cut into 1/4 inch lengths
1/4 cup shredded carrot
1 teaspoon salt
2 stalks spring onions - chopped
2-3 tsp fish sauce
1 teaspoon sugar
1/2 teaspoon pepper
2-3 tsp fish sauce
1 teaspoon sugar
1/2 teaspoon pepper
Coriander for garnishing
Method:
Reserve 2 egg yolks and beat remaining eggs and egg whites.
Mix all remaining ingredients into beaten eggs.
Pour mixture into a large heatproof (flameproof) bowl and steam covered over medium heat for about 25 minutes.
Beat reserved egg yolks and pour over steamed egg mixture. Steam for 5 minutes.
Garnish with coriander and serve hot with steamed rice.
To test if the dish is cooked, simply insert a bamboo skewer into the middle of the meatloaf and if the skewer come out clean, the dish is cooked.
Serves
17 comments:
Hi again, this is not a comment. I am new to your blog and was just wondering how you "steam" things. You just say "steam" for so long but no idea how you do it. In oven? On stove top? Just curious as some of your recipes sound delicious. Thanks, John
PS You can reply by email if you wish.
john
you have not left your email address
oh I must try this recipe at home!
Lily, did you also add some carrots? I see some orange pieces on the meatloaf...
tuty
i did have some shredded carrots, i am sorry for leaving it out. you can use whatever ingredients you fancy like chinese shitake mushroom, shrimp or crab meat.
what a great and interesting recipe!
Sorry, I am so used to having email address entered as sign-in. misterex@gmail.com
Hello Lily,
My mom makes this dish but she doesn't use carrots. Instead, she uses thinly sliced shallots (in place of scallions) and crab meat. She's from Vietnam.
Rowena
Rowena
thanks for the tips and say hi to mom.
Hi I just made this tonight for dinner to impress my in laws, which of course are Vietnamese, and it was a hit! Thank you! You don't mention how to steam them, but I used a typical bamboo steamer. I used heart shaped tin foil baking dishes that are sold in any supermarket store, so my personalized heart shaped meatloaf has won the hearts of my new Vietnamese family. Hope this helps anyone who wants to try this wonderful recipe with the steaming question. Just Improvise! ;)
Hi Lily,
Just wanted to let you know I made this yesterday. My family enjoyed it very much (though, I added too much fish sauce ... got too excited!!! LOL!!!)
This recipe is definately a keeper. Will make this again (with alot less fish sauce) soon!!
Thanks for sharing!
I'm currently sick. So my mom just made this dish for me with steamed rice.
Looks just like my moms! Thank you for posting the recipe!
hi, i am also confused as to how to steam this. the last time i made this, it was mushy and soft. can you please explain? you can reply by e-mail as well: eeburrah@yahoo.com
if you'd prefer, you can reply on here.
eeburrah
when the meat is mushy and soft, it could be that you have processed it too long and heat was produced thus cooking the meat, that is why when i use the food processor, i will put in a few cubes of ice to cool the heat.
This looks amazing!
How long can we keep this outside at room temperature. If we cook in morning can we keep at counter top for that whole day without refrigerating?
jeya
i don't which part of the world you are residing. Here in denver, it is cool enough to leave on the counter our kitchen is cool enough. I would suggest that it should be refrigerated and reheat before serving
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