This is
Chinese style
meat loaf.
Cantonese, to be exact. I've never actually found this in a
restaurant, but it is served very often at home. It is probably considered too "low class" to be served at a
restaurant, however, it tastes very good when cooked properly. It is somewhat
plain (and very
healthy), so if eaten over plain
rice it may not have enough
taste for some people. In that case, add
soy sauce. I drink
coke with it. I've never tried it with
tea, because I don't drink
tea during
home dinners. However, it probably goes well, because a similar
dim sum dish, steamed meatballs, goes very well with
Chinese tea, and the methods of preparation are similar.
Ingredients
- 1 lb. pork, minced
- 2 scallions, diced
- Some Chinese mushrooms, diced into bits (I add lots of this in)
- 2-3 water chestnuts (optional)
- 1 fresh or salted egg (optional)
Cooking
- Nix the pork with 1 tablespoon of sugar, 2 tablespoons of cornstarch mixed in 2 tablespoons of water, and 3 tablespoons of soy sauce.
- Add the scallions, mushrooms and water chestnuts, mix well.
- Spread the pork mixture lightly over a dish.
- If you choose to add the egg, break it over the center of the dish. Be careful not to get the shell on the mixture.
- Steam for 25-30 minutes in a wok. Bring the water to a boil before putting the dish in on a rack and covering the wok. When it is done, let it cool for a bit before serving.
When done, it should look like a
meat loaf cake, medium-soft. I've seen people do it with
beef, but I've never tried it.