Sunday, July 16, 2017


This man is a purist. Joong contain glutinous rice, fatty pork, peanuts, a salted egg yolk, and a slice of lap cheung. Plus a pinch of salt. Some people add dried shrimp and dried scallops, but these are not necessary, and make the finished product too busy. Same goes for dried black mushroom, which you also don't need.

Some people use lokdau in lieu of peanuts.
The Taiwanese do horrible things.
Shanghainese are worse.

Furthermore, while your mom's delicious joong are indeed a family treasure and wondrous, there is no need to make a huge fuss about them. Copy her recipe and methodology only if you really want to. Otherwise simple buy them from an auntie on Stockton Street or a restaurant. It may take a few experiments before you find the right source.

As a heathen, you can naturally expect me to have my own way of doing them. But I do not make them myself. Why should I fuss with wet bamboo leaves and curing my own eggs? Instead, I have a favourite source. They're probably not the very best possible, but they suit me just fine, and I rather like the folks who work there. The joong can be heated up at home when I'm peckish, to be eaten with a sambal of chili paste, orange juice, and fish sauce, all simmered briefly till gloopy with a little oil.

You are quite horrified, I can tell.

I told you I was a heathen.

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