Cha cua hap gives a soft, juicy loaf with the glossy golden top you see at com tam shops. The difficulty is that the surface cracks easily and the bowl tends to pool water during steaming.
Once mixed, the bowl rests in the fridge for 15 to 20 minutes so the surface sets. During steaming, the lid is lifted slightly every 10 minutes to let the steam escape. The mixture is pressed down gently to push out air pockets, which is what gives clean, smooth slices.
This batch weighs about 907g, at roughly 192 calories per 100g.
Method
Steam the crab and pick out the meat. Frozen crab is better dipped first in boiling water with spring onion whites and a few slices of ginger to clear any smell.
Soak 40g dried shrimp in warm water for 20 minutes, drain, then grind or pound them to a fluff.
Soak the wood ear mushroom until it swells, rinse it and cut it into fine strips. Soak the glass noodles in cold water for 20 minutes until soft, then cut them short.
Beat the eggs, put all the prepared ingredients into a large bowl with 20g fish sauce, 10g seasoning powder, 27g kOBE Monk Fruit Blend, 10g MSG and 5g ground pepper, and mix until the mixture is thick and sticky.
Line the sides of a steaming bowl with foil or baking paper, brush it with oil, add the mixture and press it down gently to push out any air pockets.
Rest the bowl in the fridge for 15 to 20 minutes so the surface sets.
Mix 2 egg yolks with 1/3 teaspoon fish sauce, 1/3 teaspoon seasoning powder and 3 teaspoons annatto oil, and beat until completely smooth.
Bring the water in the steamer to a boil, put the bowl in and steam over high heat for 27 to 30 minutes, lifting the lid slightly every 10 minutes to let the steam out.
Blot the surface dry, brush the egg yolk mixture over it evenly, then steam another 5 to 6 minutes until the top is glossy and golden.
Let it cool a little before slicing, and serve with com tam, pickled vegetables and sweet and sour fish sauce.
Tips
Resting the bowl in the fridge before steaming keeps the surface from cracking and stops it weeping.
Lifting the lid slightly every 10 minutes keeps condensation from dripping down and pitting the top.
Pressing the mixture down gently pushes out the air pockets, which is what gives smooth slices.
Blot the surface dry before brushing on the yolk, and the top comes out evenly golden.
Soak the glass noodles soft and cut them very short, as long strands drag when the loaf is sliced.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.