Post by NZBC on May 6, 2008 21:01:50 GMT 12
www.wcscc.org.nz/pdf/WCSCCAug2004.pdf
Wellington Chinese Sports - 2004 newsletter - makes interesting reading for Wellingtonians.
Yung Jung Association of NZ Inc & Wellington Chinese Sports & Cultural Centre Inc ‘Joong making demonstration 27 June 2004
May Young’s Joong recipe
Rice mixture:2 kg glutinous rice (lor mai)Wash and then soak rice covered in 2 inches of cold water for at least 2 hours. Drain well, and then add -5 tea sthingys salt, 3 tea sthingys chicken stock powder (use the Hong Kong made brand - less salty)4 tablesthingys oil. Mix well Bean mixture:1 kg mung beans or split peas Wash beans well and then soak for 2 hours. Drain well and then add tea sthingys salt 5 tea sthingy sugar; 4 tea sthingys oil pepper 3 table sthingys whisky (any)Bamboo leaves available from Davis Trading in 450 gm pkts. Ball of string also required for tying. Soak bamboo leaves 2 days before day of use in water with 3 teasthingys of salt and 2 teasthingys of lye water (or use another 3 tea sthingys of salt)
Fast boil leaves for 15 -20 minutes. Wash thoroughly in water with a little detergent (leaves can be very dirty!), rinse well and drain ready to use.(Soak as long as possible before draining to use, as the wet leaves remain more pliable/flexible)Meat mixture -1 kg Belly Pork Wash and cut into 2 by 1 wide strips Marinade oz sugar, 3 teasthingys salt, 3 tea sthingys oyster sauce, 3 table sthingys whisky, 2 tea sthingys five spice powder.
Mix these ingredients together, add to the meat, thoroughly mix, and let meat marinate in the fridge for 2 -3 days.
Wrapping and Cooking ‘joongs? Depending on the size of leaves, the weight of each ‘joong is about 8 to 11 ozs. Bigger/heavier joongs will take longer to cook. Place wrapped joongs into water, bring to boil. Cook on fast boil for 1 hour, then adjust to medium boil for another hour. Keep water at least 3?above the joongs. Then change the joongs at the top of the pot with the jongs at the bottom of the pot to ensure the joongs are cooked evenly. Continue cooking for another 2 hours. Total cooking time is about 5 to 6 hours.Take the joongs out of the water and leave to dry. Don’t leave the joongs in the water to soak! This mixture makes approx 20 -25 joongs depending on the size.
www.wcscc.org.nz
Wellington Chinese Sports - 2004 newsletter - makes interesting reading for Wellingtonians.
Yung Jung Association of NZ Inc & Wellington Chinese Sports & Cultural Centre Inc ‘Joong making demonstration 27 June 2004
May Young’s Joong recipe
Rice mixture:2 kg glutinous rice (lor mai)Wash and then soak rice covered in 2 inches of cold water for at least 2 hours. Drain well, and then add -5 tea sthingys salt, 3 tea sthingys chicken stock powder (use the Hong Kong made brand - less salty)4 tablesthingys oil. Mix well Bean mixture:1 kg mung beans or split peas Wash beans well and then soak for 2 hours. Drain well and then add tea sthingys salt 5 tea sthingy sugar; 4 tea sthingys oil pepper 3 table sthingys whisky (any)Bamboo leaves available from Davis Trading in 450 gm pkts. Ball of string also required for tying. Soak bamboo leaves 2 days before day of use in water with 3 teasthingys of salt and 2 teasthingys of lye water (or use another 3 tea sthingys of salt)
Fast boil leaves for 15 -20 minutes. Wash thoroughly in water with a little detergent (leaves can be very dirty!), rinse well and drain ready to use.(Soak as long as possible before draining to use, as the wet leaves remain more pliable/flexible)Meat mixture -1 kg Belly Pork Wash and cut into 2 by 1 wide strips Marinade oz sugar, 3 teasthingys salt, 3 tea sthingys oyster sauce, 3 table sthingys whisky, 2 tea sthingys five spice powder.
Mix these ingredients together, add to the meat, thoroughly mix, and let meat marinate in the fridge for 2 -3 days.
Wrapping and Cooking ‘joongs? Depending on the size of leaves, the weight of each ‘joong is about 8 to 11 ozs. Bigger/heavier joongs will take longer to cook. Place wrapped joongs into water, bring to boil. Cook on fast boil for 1 hour, then adjust to medium boil for another hour. Keep water at least 3?above the joongs. Then change the joongs at the top of the pot with the jongs at the bottom of the pot to ensure the joongs are cooked evenly. Continue cooking for another 2 hours. Total cooking time is about 5 to 6 hours.Take the joongs out of the water and leave to dry. Don’t leave the joongs in the water to soak! This mixture makes approx 20 -25 joongs depending on the size.
www.wcscc.org.nz