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Crab and Pork Cake With Noodles - Cha Trung

1/2 c Bean Thread Noodles
1 Piece Large Dried Black Fungus, Soaked till Soft
4 Eggs
1/4 c Water
1 ts Salt
1/8 ts White Pepper
6 oz Crabmeat
6 oz Lean Ground Pork
2 Large Green Onions, White Part Only, Chopped
1/4 ts Paprika


Similar to a crustless quiche, the cake shows Asian influence in the add- ition of bean threads and dried black fungus. Sliced canned mushrooms or sauteed fresh mushrooms may be substituted for the black fungus. To measure bean threads, cut from bunch with kitchen scissors and pack into measuring cup. Soak in cold water to cover about 30 minutes or until softened; drain. Bring a small saucepan of water to a boil. Add bean threads, boil 2 minutes and drain. Drain and chop black fungus; there should be about 1/4 cup. Separate 1 egg. Place yolk in a custard cup, cover and re- frigerate until needed. Place egg white in a medium-size bowl. Add remaining 3 eggs, water, salt and white pepper; beat until combined. Stir in crabmeat, pork, bean threads, black fungus and onions. Oil a round 8-inch cake pan. Turn crab mixture into pan. Place on rack in a steamer over simmering water. Cover and steam 30 minutes. Beat reserved egg yolk with 1 teaspoon water. Brush over top of cake. Cover and steam 2 more minutes. Remove cake from steamer; sprinkle with paprika. Cut into wedges to serve.


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