Salty jungdz

Yield: 10 Servings

Measure Ingredient
3 cups Glutinous rice
¼ cup Dried shrimp
4½ tablespoon Soy sauce; divided
½ teaspoon Salt
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
1 teaspoon Sugar
4 tablespoons Oil
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.



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