Mam Chung Chay (Vietnamese Vegetarian Meatloaf)
Ingredients
Some Wood Ear Mushroom
1 Bean Curd Sheet
2 cups Mushroom
1 Leek
1/2 cup Bean Thread
1 Black Soft Tofu
2 Tbsp. Olive Oil
5-7 blocks fermented Tofu
1/2 cup Tuong Cu Da
2 Tbsp. Sugar
3 tsp. All Purpose Flour
1 tsp. Mushroom Seasoning
1 tsp. Black Pepper
Optional Orange topping
All Purpose Flour
Water
Yellow Food Coloring
Soak some Wood Ear Mushroom until it expands and soften like this. Drain out the water and rinse. Chop and set aside.
Cut 1 Bean Curd Sheet and put into a bowl. Soak in water for about 30 minutes. After 30 minutes, boil some water.
Add in the Bean Curd, mix for 1 minute and drain out the water put into a bowl and set aside.
Rinse and cut some Mushrooms. You need about 2 cups of Mushroom. Set aside. Chop the bottom half of 1 leek. Set that aside.
Soak some Bean Thread, once it soften, drain out the water and chop. Make sure you have about 1/2 cup. Set that aside.
Smash 1 block of Soft Tofu in a bowl and set aside.
In a pan add in 2 Tbsp. Olive Oil. Add in some chopped leeks and saute for a few seconds. Add in your mushroom and stir for 3 minutes.
Remove from heat and let it cool completely.
Add in the cooked mushrooms into a food processor. Add the smashed soft Tofu. Add in the bean curd. Blend it a little.
Add in about 5-7 blocks of fermented Tofu. Add 1/2 cup Tuong Cu Da. Blend. Add in the rest of the chopped Leeks.
Add 2 Tbsp. Sugar. Add 3 tsp. All Purpose Flour. Add 1 tsp. Mushroom Seasoning. Blend. Add 1 tsp. Black Pepper.
Add in 1/2 cup chopped Bean Thread. Add chopped Wood Ear Mushroom. Mix it together.
Spread some oil onto your bowl. Scoop mixture into bowl. Even it out.
Place into steamer. Let it steam for 15 minutes.
This is optional to get the orangy color on top you can mix some All Purpose Flour with some water and some a few drops of yellow food coloring.
Spread some of the mixture on top. Steam for another 5-7 minutes. Remove from steamer.
Let it cool completely before serving or put in the fridge overnight.
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