Recipe - Salty Jungdz

3 cup Glutinous rice
One fourth cup Dried shrimp
4 One half tablespoon Soy sauce; divided
One half teaspoon Salt
One half teaspoon Pepper; divided
2/3 pound Pork flank or cut or sliced up 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 tablespoon Sliced fried shallots
One half tablespoon Cooking wine
1 teaspoon Sugar
4 tablespoon Oil
20 Bamboo leaves
20 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 cut or sliced up , fried shallots, One half Tbsp cooking
wine, 1 tsp sugar, and One fourth tsp pepper. Cut each salty egg in half.

Heat the pan then add 4 Tbsp oil; stirfry the dried shrimp until
fragrant. Add the rice and 1 One half Tbsp soy sauce, One half tsp salt, and One fourth 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
One half 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, SuHuei, _Chinese Snacks_, Editors Chen, ChangYen and
Gloria C. Martinez, WeiChuan's Cooking: Taipei, Taiwan, 1985, p. 75.

D CHOI NAMOSI@U.WASHINGTON.EDU

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