joong
Joong (chinese tamale) Ing re d i e n ts 1 (12oz) package dried bamboo leaves ½ pound pork belly 2.5 lbs. glutinous rice [loh mai]* 2 tsps. vegetable or canola oil 4 tsps. kosher salt
1 (14oz) package dried hulled mung bean* 8 raw salted duck egg yolks 3 links (6oz) of Chinese sausage [lap cheong] .25 cup dried baby shrimp (1oz) [ha mai] 4 dried scallops (1oz) [ghown bhoy]
Di r e cti o n s Prep Work 1. Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight For the Bamboo Leaves: 2. Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. 3. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside. Cooking the Potatoes 4. Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.