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Salty "Jungdz" Makes 10

3 cups glutinous rice
1/4 cup dried shrimp
4 1/2 Tbsp soy sauce, divided
1/2 tsp salt
1/2 tsp 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 Tbsp sliced fried shallots
1/2 Tbsp cooking wine
1 tsp sugar
4 Tbsp 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 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.


Sweet "Jungdz" Makes 20

3 cups glutinous rice
2 1/2 tsp baking soda
40 bamboo leaves
20 pieces of string

Filling: Rinse the rice until the water runs clear then soak it
in water for 3 hours; drain. Mix the rice with baking soda.

Lengthwise, overlap 2 leaves together and fold them into a conical
shape (To use as the wrapper), one end should be longer than the
other. Put 3 Tbsp of the filling in the leaves. See below for
directions to wrap the jungdz. Wrap the leaves loosely and tie
them with string (filling will expand after cooking). Place the
"jungdz" in a pot then add water to cover. Bring the water to a
boil; turn the heat to low and cook the "jungdz" for 2 1/2 hours.
Remove and allow to cool. Serve with sugar, syrup or honey.

Directions to wrap the "jungdz": Lengthwise, overlap 2 leaves
together then bend them to form a conical shape. Put the rice in
the cone. Fold the leaves over the rice and wrap the "jungdz".
Tie the leaves with a string. Cut off the ends of the leaves.

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