Yield: 10 Servings
|3 cups||Glutinous rice|
|¼ cup||Dried shrimp|
|4½ tablespoon||Soy sauce; divided|
|½ teaspoon||Pepper; divided|
|⅔ pounds||Pork flank or sliced bacon|
|3 \N||Chinese black mushrooms|
|5 \N||Salty egg yolks (from whole raw eggs soaked in brine until the yolks are firm; can be found in oriental grocery stores)|
|2 tablespoons||Sliced fried shallots|
|½ tablespoon||Cooking wine|
|20 \N||Bamboo leaves|
|20 \N||Pieces of string|
Rinse the rice until the water runs clear then soak it in water for 3 hours; drain and divide it into 10 portions. Wash the bamboo leaves and strings then boil them for 5 minutes; remove and drain.
Filling: Cut the pork and mushrooms into 20 pieces each; marinade them with 3 Tbsp soy sauce, 2 Tbsp sliced, fried shallots, ½ Tbsp cooking wine, 1 tsp sugar, and ¼ tsp pepper. Cut each salty egg in half.
Heat the pan then add 4 Tbsp oil; stir-fry the dried shrimp until fragrant. Add the rice and 1½ Tbsp soy sauce, ½ tsp salt, and ¼ t pepper; stir until mixed well.
Lengthwise, overlap 2 leaves together then bend them to form a conical shape (To use as a wrapper), one end should be longer than the other. Put ½ portion of the rice and one piece each of the following in the conical shaped leaves: pork, black mushrooms, and salty egg. Cover ingredients with the other half of the rice. Wrap the leaves and tie them with a string.
Place the finished "jungdz" in a pot then add water to cover. Bring the water to a boil; turn the heat to low and cook the "jungdz" covered for 1 hour or until the rice is cooked; remove and serve.
The filling may be changed according to individual preference.
Source: Huang, Su-Huei, _Chinese Snacks_, Editors Chen, Chang-Yen and Gloria C. Martinez, Wei-Chuan's Cooking: Taipei, Taiwan, 1985, p. 75.
D CHOI <NAMOSI@...>
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