Free Recipe Salty Jungdz

Recipe Type: R Recipes

Recipe Preparation: boil

Cooking Ingredients for Salty Jungdz Recipe

3 c Glutinous rice
1/4 c Dried shrimp
4-1/2 tb Soy sauce; divided
1/2 ts Salt
1/2 ts Pepper; divided
2/3 lb Pork flank or sliced bacon
3 Chinese black mushrooms
5 Salty egg yolks (from whole
-raw eggs soaked in brine
-until the yolks are firm;
-can be found in oriental
-grocery stores)
2 tb Sliced fried shallots
1/2 tb Cooking wine
1 ts Sugar
4 tb Oil
20 Bamboo leaves
20 Pieces of string

Salty Jungdz Preparation

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, 1/2 Tbsp cooking wine, 1 tsp sugar, and 1/4 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 1 1/2 Tbsp soy sauce, 1/2 tsp salt, and 1/4 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 1/2 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@U.WASHINGTON.EDU> REC.FOOD.RECIPES From rec.food.cooking archives.

Cooking Temperature:

Recipe Serves: 10

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