Hey anybody ever made the steamed meatloaf with omelette on top?
This looks pretty easy and pretty delicious.
Also any ideas on what you could use other than the mung bean noodle?
Steamed Egg Meatloaf (Chả Trứng Hấp)
Servings 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
1 lb ground pork
1/2 yellow onion
3 green onion
1.6 oz mung bean noodle
0.65 oz dried black fungus
1/2 tsp brown sugar
1/4 tsp salt
2 tsp fish sauce
Grated Carrot (optional)
Soak dried black fungus in hot water and noodle in warm water for 10 minutes. Rinse and drain well.
Cut green onions into thin slices. Dice yellow onion well. Cut noodle into 1 inch. Cut fungus thinly. Set aside.
Take 2 of 6 eggs and separate egg yolk from egg white. Add annatto oil into the egg yolk bowl. Stir well. (this will make the egg yolk more beautiful in color.)
In a mixing bowl, combine ground pork, yellow onion, green onion, grated carrot, noodle, and fungus. Pour in the egg white. Crack the remaining eggs into the mixture. Add sugar, salt, and fish sauce. Mix well.
Brush oil over a pan bottom and sides. Pour the mixture into the pan. Spread evenly over the surface.
Place the pan into a hot steamer and steam for 20 minutes on medium heat. (Wipe off the lid every 10 minutes so that the water doesn’t drip into the meatloaf.)
Then pour in the egg york. Cover and steam for another 5 minutes. Then wait until it cool down. Remove meatloaf from the pan. Cut into slices and serve alone or with white rice.