MAKING JOONG CLASS
Joongzi per Chan Yook Hai Choy
• Spoon = Chinese porcelain soup spoon
• Combine 4 cups EACH of jasmine rice and glutineous rice (the long
pointed variety, not the rounded ones) Wash, drain well, season with 2.5
spoons of salt, and 2.5 of “half and half” (equal mixture of sugar and
• For 27 packages:
- 1.5 packages of Chinese sausages cut into 4 pieces crosswise
• Salted pork:
- 3 cups peanuts soaked overnight, drained and stir-fried with salt,
- 1 ½ pkg of dried shrimp soaked overnight, drained and stir-fried
with ground pepper
- 2 cups presoaked and sliced Chinese mushrooms, stir-fried , lightly
- 2 or 3 large Spanish onions, sliced and stir-fried lightly
with salt and pepper
- pre-salted pork butt cut into finger size thickness and length
- salted egg yolks - half a yolk per joong
- (optional: Chinese BBQ duck - without bones)
- Keep all ingredients in separate containers
- 8 sheaves of bamboo leaves - 3 leaves per joong = 48 joong
- Use boneless pork butt: cut into 1” thick slices.
• Bamboo leaves:
- Cover with salt and marinate for 3 days UNREFRIDGERATED
- Rinse off and cut into finger-sized pieces
- 3 days before using, separate leaves and soak in a container
large enough to hold the leaves without cramping.
• Boil joong for 2.5 hours, making sure the joong is submerged at all times.
- When the leaves are softened, boil leaves with half cup of vinegar.
- When cooled, run each leave between thumb and index finger to rub
off any dirt
- Place in fresh water until ready to use.
- About an hour before using, pull leaves out and “stand them
up” to drain off excess water, but keep the leaves moist. Don’t let them
dry out. I keep extras in a large plastic container with the lid on. Pull
out only enough to make about 10 joong at a time.
Joong may be frozen after boiling and cooling.
To re-heat - thaw the night before, steam or boil for 30 minutes, or
reheat iin the microwave.
Sue-On's Family Odyssey
Bill and Sue-On
Hillman Eclectic Studio
Text Copyright 2005/2013 Sue-On Hillman