Steamed Taiwanese Meatloaf |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Got this recipe from my friend's mom, who makes it with pork. I haven't tried it with the pork, only turkey. Kids love this recipe - it goes well over rice. Best part is that it takes no time at all to make. On days when I don't have time, I simply mix everything together beforehand, cover it in saran wrap and throw the Corel bowl (which I can put directly into a steamer) into the fridge until 30 minutes before dinner time. To avoid using the chicken bouillon I have tried using chicken broth, but I really see no difference in taste. So I normally just make it using water and skipping the chicken bouillon altogether. Ingredients:
1 lb ground turkey or 1 lb pork |
4 -5 tablespoons soy sauce |
1/2 cup water |
1 -2 stalk green onion, chopped |
2 -3 garlic cloves, minced |
8 ounces soft tofu |
1/2 tablespoon sugar (optional) |
1 tablespoon chicken bouillon (optional) |
Directions:
1. Stir soy sauce, water, garlic, sugar, tofu and meat together in ceramic bowl
2. HINT: 8 ounces tofu is half a regular pack you'd buy at the store.
3. Meanwhile, back at the ranch, boil water in a steamer.
4. Chop up your green onion and stir it into the mix.
5. Put bowl into steamer for 20 minutes over medium heat. Serve hot over rice.
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