Vietnamese Meatloaf (Mắm Chưng)

Ingredients

• 300g pork mince
• 2 cups ground snake-head fish paste
• 1 tsp sugar
• 1 tbsp chicken powder
• 1 tsp ground black pepper
• 4 eggs
• 1 onion, finely chopped
• 2 shallots, finely chopped
• 5 fresh red chillies, finely chopped
• 2 cucumbers, sliced

Method
- In a big mixing bowl, add pork mince, fish paste, eggs (save 2 egg yolks for the top layer), chillies, onion, shallots, sugar, chicken powder and ground pepper. Mix well.
- Transfer the mixture into a mold or bowl and cook it in a hot steamer for 25-30 minutes under cover.
- Use a skewer to pock a hole into the mixture all the way down, if it comes out clean and dry, the mixture is almost ready. Then use a flat spoon and smear the beaten yolks on top of the mixture and cook without a lid for 10 minutes or until the yolks is well done.
- Serve hot with fresh cucumbers and steamed rice.

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