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.
Ingredients
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)
Directions
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!
Enjoy!
I think I might have stumbled on to something unusual (for me) and delicious here. Now, if I can just source some "mam loc xay (snakehead fish sauce)" I can cook that. It was hard enough finding nam pla when I first heard of it, but I have like a 1 litre bottle of it in my pantry now.
ReplyDeleteThank you! I did have a hard time looking for this sauce at the supermarket also. But it's a learning experience! I had a chance to learn the different sauces there are in the aisle! :)
ReplyDeleteIt's at a Vietnamese/Chinese supermarket if you are not Asian!
ReplyDelete