Cha Dum (Steamed Beef Pate)
Saveur
Cha Dum (Steamed Beef Pate)
Saveur
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1/2 ounce vermicelli bean threads (cellophane noodles) 4 dried cloud ear mushrooms 3 tablespoons vegetable oil 2 scallions, white parts only, thinly sliced 8 ounces ground beef chuck 1 egg, lightly beaten 3 small shallots, peeled and minced 2 cloves garlic, peeled and minced 1/2 teaspoon sugar freshly ground white pepper 1 tablespoon roasted peanuts, finely chopped 2 to 3 sprigs fresh cilantro 1 head leaf lettuce, washed and separated Directions: Place cellophane noodles in a bowl, cover with hot water, and set aside until soft, about 20 minutes; drain and coarsely chop. Place mushrooms in another bowl and cover with hot water. Set aside for about 10 minutes, then drain, squeeze dry, and mince. Heat oil in a small skillet over medium heat. Add scallions and fry, stirring frequently, until scallions are fragrant, about 2 minutes. remove from heat and set aside. Combine noodles and mushrooms in a medium bowl. Add beef, egg, shallots, garlic, and sugar. Season with a pinch or two of pepper and mix well. Oil a small (about 2 cup) heatproof bowl. Press meat mixture into bowl. Heat 2 inches of water in a wok or pot fitted with a steaming rack over medium high heat. Set bowl on rack, cover, and steam until meat juices run clear, about 20 minutes. Remove bowl from heat and cool for 10 minutes. Pour off excess liquid, loosen edges with a paring knife, and invert onto a plate. Drizzle pate with scallion oil, sprinkle with peanuts, and garnish with cilantro. Eat wrapped in lettuce leaves. Serves 4.
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