Vietnamese Beef Meatloaf Steamed Egg (Cha Trung Hap Thit Bo)

Usually we eat this along with broken rice or jasmine rice.  You can add green onion mixed with oil to enhance the flavor of the rice! I made this with ground beef, but if you can definitely cook with either ground pork or chicken.

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Serving: 4 - 6 people

Ingredients

1 lb ground beef (I used 85% meat for a fatty flavor)
1 oz bean thread (soak in hot water to soften the noodles for 5 minutes) don't use boiling water
1/4 cup dried woodear mushrooms = 1 cup once re-hydrated (soak in hot water for 15 minutes to re-hydrate mushrooms) & (julienne)
6 dried shiitakes mushrooms = 1/2 cup once re-hydrated (soak in hot water for 15 minutes to re-hydrate mushrooms) & (julienne)
3 eggs divide (2 egg yolks together) & (1 egg white & yolk together) = (dark yellow scrambled egg bowl) & (light yellow scrambled egg bowl)

2 cup water

Spices
1 tsp salt
1 tsp chicken bouillon
1/2 tsp black pepper
2 tbsp fishsauce
2 tbsp rice vinegar

Cooking:
Mix ground beef, bean threads, shiitakes, woodears mushrooms, light yellow scrambled, salt, black pepper, chicken bouillon, fish sauce, and rice vinegar together.
Add in a bowl for steaming.  Or you can divide it up into 6 small bowls.

In a medium size wok, pour in 2 cup water, and add in a steam rack. Then put the bowls on top of the steam rack and cover the wok with lid.

Steam egg for 15 minutes.  Then uncover lid and slowly add in dark yellow scrambled egg yolk on top of the bowl to enhance the yellow color.  You can add in a few shiitake mushrooms for decoration.

Steam the egg for another 15 minutes then it will be ready.

Thank you!

Squid Ink Pasta with Shrimps and Peas

I hope you all can enjoy this delicious and extremely simple to make pasta dish! It will taste like fancy Italian, but it doesn't cost a lot! You can find the squid ink pasta at any specialty Italian supermarket.  However, I found mine at a discounted supermarket store! So I bought several bags of these squid ink because I know these pastas can be expensive at the specialty stores! Mine was $2.50, but I saw online some cost up to $8! You can definitely replace it with regular pasta, and it will still be delicious!


Serves: 4-6 people

Ingredients:

1 lb Squid Ink Pasta
2 lbs X-large shrimps size 20.
1 lb Frozen peas or 1/2 lb if you don't like peas that much
3 Garlic cloves
1/2 of a yellow onion
1-2 cup of shaved Parmesan cheese
4 tbsp butter (1/2 for shrimps & 1/2 for pasta)

1/4 tsp salt for shrimps;
1 tsp salt for pasta
1/4 tsp black pepper for shrimps;
1/2 tsp black pepper for pasta

Poach eggs (optional)
1 tbsp fish sauce (optional) to enhance the taste to the next level if you like fish sauce)
1 tsp lemon juice (optional)
Sprinkle red pepper flakes (optional)
Sprinkle parsley (optional)


Prepping:
Defrost & Peeled shrimps
Rinse frozen peas
Minced garlic cloves
Cubed onions
Shaved Parmesan cheese

















Cooking:
Bring a pot full of water to boil and add 1 tsp of salt to boiling water.  Then add in pasta. Make sure to stir pasta, so pasta won't stick together. (if pasta cooked finished earlier than your peas, then rinse with cold water to prevent pasta sticking together.  If pasta finished at about the same time as the cooked peas then you can immediately add pasta to peas.)

Take out your favorite wok/pan and add 1 tbsp oil, stir fry shrimps, 1/4 tsp salt, & 1/4 tsp black pepper until shrimps full cooked.  Add in 2 tbsp butter and set shrimps aside.

Using the same wok/pan, add in all garlic, and onions.  Cook them until fragrant, then add in peas.
Cook peas until soft to bite.  Then add in cooked pasta, cheese, 2 tbsp butter, lemon juice, salt and pepper. and fish sauce too if you like fish sauce.

Poach an egg for each person if you like!
Sprinkle parsley and red pepper flakes for presentation.

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