Mam Chung (Vietnamese Meatloaf)...
I was visiting my parents in law one day when my mother in law taught me this recipe. She told me if I ever need to learn anything, just ask her. She's very sweet! Before heading home, she gave me the small purple onions and ground white pepper. For the rest of ingredients, I went to buy at the supermarket.
4 lbs of ground pork
2 jar of "mam loc xay (snakehead fish sauce)"
12 eggs (save 3 egg yolks for the top layer)
green onions (minced)
2 tbsp ground white pepper
5 small purple onions (minced)
5 small red peppers (cut in half each)
Turn on high heat for the steamer to start before starting the preparation.
Use a large mixing bowl. Add pork, fish sauce, 12 eggs, white pepper, and purple onion. MIX WELL. On the other hand, save 3 egg yolks in a small bowl, add green onions, and stir well.
Pour the mixture into a baking dish. Leave about an inch on the top as the mixture will rise when cooked.
Check to see if the meatloaf is cooked in about 25 to 30 min.
Use a toothpick to test if the meat is cooked. If it is dry, the mixture is about to be ready. Then, with a spoon, smear the yolk w/green onions on top of the mixture. Decorate the top w/a couple of pieces of red pepper on top. Cook for another 5-10 minutes with the lid off or when the yolk looks cooked.
This is how my "Mam Chung" came out!