(From the kitchen of Rose Hom and Kathy Ma)
(Yield: Enough to feed a really big crowd)
1 1/2 lb. bamboo leaves
10 lbs. sweet glutinous rice
1 lb. Chinese sausage (Lop chang), cut in half vertically then into thirds
2 lb. ham, sliced into 1 1/2″ x 1/2″ thick strips
1 lb. dried shrimp
1 lb. dried peanuts
2 dozen shiitake mushrooms
2 dozen salted egg yolks (recipe below)
Soak bamboo leaves in a large container. Clean the leaves by rubbing two together, changing the water, repeat for 4 days. The night before assembly, places leaves in the dishwasher rack with 1 cup vinegar for a cycle of washing. Leave in dishwasher to cool to prevent the leaves from cracking. Keep the leaves submersed in water during preparation.
Make a brining solution with the salt and water–bring to a boil. Stir until salt is dissolved. Cool brine completely. Place whole raw eggs in a glass container and cover eggs completely with the brine. Stuff the top of the jar with crumpled wax paper (this will help keep the eggs submersed under water), place another sheet of wax paper over the top of the jar, and secure it with a rubber band. Put the jar in a cool dark place (not refrigerator) for 6-7 weeks. Crack open the eggs and separate the yolks from the whites before using. Discard the egg whites (they’re too salty to eat). Discard any “rotten” eggs (they will be easily identified with their off-color and off-smell). Freeze any unused yolks. Note that yolks should be cooked before consuming.
Joong come in different shapes, depending on the region. The traditional way to wrap them is by hand, using 2-3 bamboo leaves, depending on their size.
Here are step-by-step instructions on how to wrap joong using a mold.
Cook the joong in boiling water for 2-4 hours. The cooking time will vary depending on how many you cook at a time.