• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Salty Jungdz

  • Recipe Submitted by on

Category: Rice

 Ingredients List

  • 3 c Glutinous rice
  • 1/4 c Dried shrimp
  • 4 1/2 tb Soy sauce; divided
  • 1/2 ts Salt
  • 1/2 ts 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 tb Sliced fried shallots
  • 1/2 tb Cooking wine
  • 1 ts Sugar
  • 4 tb 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.

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