Chinese Tamale - Joong Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 Bamboo leaves
1 1/4 lbs glutinous rice
1 teaspoon salt
6 oz mung beans
8 oz pork belly
1 1/2 oz dried shrimp
3 2 oz Chinese sausage
4 salted eggs (optional)
3 oz dried chestnut (optional)
8 shitake mushroom (optional)
Strings for tying
Marinade for pork belly:
1 teaspoon salt
1/2 teaspoon five-spice powder
Marinade for mung beans:
1/2 teaspoon five-spice powder
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Directions: |
Directions:Preparing the ingredients:
1. Soak leaves in warm water (make sure not to break the leaves). Soak in a rectangular plastic storage container which let leaves lie flat
2. Keep leaves in water and let soak overnight
3. Wash leaves gently with soft cloth or clean sponge
4. Wash and rinse until water is clear
5. Drain and trim end (hard tip side) prior to use
6. Wash and drain glutinous rice. Mix in 1 – 1 1/2 tsp of salt.
7. Rinse mung beans until water is clear. Drain well. Add five-spice powder and mix well.
8. Wash and soak dried shrimp until softened.
9. Cut each Chinese sausage into 4 pieces.
10. Crack eggs and divide each yolk into 2. (Save egg white for other uses)
11. Wash and soak chestnuts until softened. Remove red veins. Refrigerate unused chestnuts immediately.
12. Wash and soak mushroom until softened - may be soaked overnight.
Making the Joong:
1. Pick 2 leaves – make sure spine is away from you (smooth side toward you). Put larger leaf in front of smaller leaf. Fold leaves in half. Bend and fold to form a leaf-bowl in one end – bowl facing you.
2. Add a spoonful of glutinous rice and 1/2 spoonful mung bean on the bottom.
3. Add other fillings and top with 2 spoonfuls of glutinous rice
4. Keep holding the joong with the left hand, slide a third piece of leaf and hold in position.
5. Fold with right hand to seal the opening. Fold the tip part downward and hold the joong in position.
6. Tie with string and shape.
7. Tie 2 joong together for easy removal after cooking.
Cooking Joong:
1. Place all joong in large pot with cold water to cover joong.
2. Let water with joong come to a boil, then start cooking timer for 2 1/2-3 1/2 hours.
3. Lover fire to a soft boil, and ensure it does not boil over. Add more boiling water to cover joong during cooking.
4. Cooking time varies depending on the joong size/quantity.
5. Drain, untie and enjoy.
Makes 8 Joongs. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Clara Lee taught the Chi Am Circle cooking class on How to make Chinese Joong.
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