w After having lunch with the spicy savory mắm cá chưng that one of friends gave, I had the urge to produce a lot to last through these cold, raining days. I used to make this dish without carrots and yam but my friend's mắmcá chưng looked so good with those ingredients; so I tried to replicate . . . with a slight embellishment.
I went hunting for ingredients in my pantry. I had 1/2 cup of Pickled Mud Fish left in the jar. I decided to use all of it with the rest of other ingredients in my recipe below. First, it turned out a bit salty. I had to add just a little more of sugar, carrots and yam. I didn't want to cover up its saltiness as this is the essence of any mắm dish. To change it up a bit, I also added some vermicelli bean threads, eggs, and fried shallots. The result was a thumb's up from my mother-in-law.
In the summer time, I like to eat mắm cá chưng with room-temperature rice and fresh slices of cucumber. In the winter, I like to enjoy it with hot rice and my homegrown steamed mustard greens (cải luộc).It's a versatile dish that can be enjoyed with a combination of rice and veggies, but it's a dish that will satisfy the pallets of those of you who crave the spice of salt . . . and water to quench your thirst afterward.
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* RECIPE:Mắm Cá Lóc Chưng
* 1/4 - 1/3 cup of Pickled Mud Fish (mắm cá lóc xay) 1 cup of ground pork 1/2 cup of vermicelli bean threads, chopped 1/2 cup of onion, chopped
4 tablespoons of fried shallots 1/2 tablespoon of garlic, chopped
1-2 teaspoons of black pepper
1 tablespoon of sugar 1 chili pepper, sliced
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Mix all the ingriedients in a large bowl. Do a taste test by microwaving a teaspoon of mixture. Adjust sugar or pickled mud fish if needed. Divide the mixture into small bowls. Add a few slices of fresh chilli pepper on top of each bowl. Place these bowls inside the steamer.
Steam it when water starts boiling for about 30 minutes. Use a small spoon to scoop out a spoon of mam from the bottom of the bowl just to see if it's cooked.