Tuesday, January 7, 2014

Cha Lua (Vietnamese Ham)

Cha Lua (Vietnamese Ham)

2 lbs. Ground Pork
1/2 cup sliced Shallots
1/4 cup minced Garlic
1/2 cup Ice
1 package Alsa Baking Powder
1/2 tsp. Mushroom Seasoning
2 Tbsp. Tapioca Starch
2 tsp. Fish Sauce
2 tsp. Sugar
1 tsp. Black Pepper
Banana Leaves

In a food processor add in 2 lbs. Ground Pork. Add in 1 package Alsa Baking Powder. Add in 1/2 tsp. Mushroom Seasoning.
Add in 2 Tbsp. Tapioca Starch. Add in 1/2 cup sliced Shallots. Add in 1/4 cup minced Garlic. Add in 1 tsp. Fish Sauce.
Add in 2 tsp. Sugar.  Add in 1 tsp. Black Pepper.  Add in 1/2 cup Ice. Then blend. Put in freezer for 2 hours.
After 2 hours, take it out and blend again. Scoop it into a bowl. Wash and layout 3 layers of Banana Leaves.
Scoop some of the paste onto the leaves. Put the a sting underneath the Banana Leaves.  Hold the top and bottom together.
Then fold down.  Tie the string to hold it in place. Do not tie too tight. Bend one side and bring the other end up.
Pinch in the middle and fold down.  Flip to the other end and do the same.  Use a string to hold it in place.  Place it on a plate.  Repeat until you use up all the paste.
Wrap each log with plastic wrap. Put in steamer and steam for 30 minutes. After 30 minutes, remove from steamer, and let it cool. Cut into slices to serve.

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