5”ginger root – mash
¾ c. sugar
8 oz. red bean paste (nam yau) – mash
6 oz yellow bean paste (tau hu mui) – mash
1 dry squid – wash and soak
12 whole star anise – mash
1 ½ C. oyster sauce
1/3 pot liquid (chicken broth or water and hondashi)
3 TBS oil
½ lb. black mushrooms – wash and parboil
1/4. lb .black fungus (chin yee) – wash and parboil
2 pkg .dried yellow bean curd (foo jook)– wash and parboil)
½ lb. golden lily flower – wash and parboil
¼ lb. dry oysters (hau see) – wash and parboil
¼ lb. dry bamboo shoots (sun ha) – wash and parboil
½ lb. oil tofu – cut up – parboil
1 can bamboo shoots – slice
2 cans gingko nuts – optional
1 lb. long rice soak and parboil
1 pkg. black seaweed (fatt choy)
1 large won bok – cut up
1. Heat large pot with 3 Tbs. oil
2. Brown ginger, then add all broth mixture in order, stir 3 to 4 minutes
3. Add liquid and bring to boil. Adjust taste.
4. Add all, but last three ingredients. Bring to a boil. Simmer for 30 minutes
5. Add last three ingredients. Stir well. Cook for another 30 minutes
Basic Jai Ingredients
Black Fungus (Chinn Yee)
Golden Lily Flower
Fresh Arrow Root
Red Bean Paste (Nam Yau)
Black Seaweed (Fatt Choy)
Zoom-Roast Duck Stuffing, Oyster Rolls and Squash Melon Soup Demonstration 12/20/20
We started the Stuffed Duck Demo Zoom on time with 26 participants. Unfortunately we were limited to 30 minutes. Aunty June Tong led us with her expertise and I was her assistant. We had three recipes to demo: stuffed duck, oyster rolls and winter melon soup. The three recipes called for the same ingredients therefore we decided to demo them. It was fun and a pleasure to work with June. I had chopped, soaked and pre-cooked all morning. So the demo ran smoothly except we ran out of time. Rolling the oyster rolls was the highlight for me. I've never heard of mong yau, a cow intestine ( I think). It has a netting like texture used to hold the oyster ingredients together. The ginormous winter melon was cut into huge 3 inch blocks, yet in boiled down to bite size pieces and boy was it delicious. The next demo will be Jai in celebration of Chinese New Year, so check in for current information.
We appreciate comments for improving the Zooms. Suggestions for future demos are siu mai, ma tai siu, crafts, gardening, and Kam history. Don't be shy and volunteer to be a demonstrator or speaker!
Roast Duck with Stuffing
Recipe from Popo’s Kitchen Vol 2 cookbook by June Tong
1 Roast Duck - cut in half, remove spine and duck sauce - save for stuffing mixture
2 tbsp. oil
1 lb. pork hash
1/2 lb. smoked ham, diced
2 C. black mushrooms - soaked, parboiled and diced
2 C. bamboo shoots - diced
1 C. celery - diced
1 C. water chestnuts - diced
1 can gingko nuts
1 C. pearl barley - soak overnight, and then boil in 2 cups of water for 30 minutes.
1 can chicken broth
salt to taste
1/4 C. cornstarch
1 Tbsp. oyster sauce
1/4 C. water
1 C. green onions - cut fine
1 bunch Chinese parsley - cut
1. Heat wok with oil. Stir fry pork hash until white in color. Add and stir in stuffing mixture in order. Add seasoning. Bring to a boil and simmer for five minutes.
2. Thicken with cornstarch mixture.
3. Place stuffing in duck cavities. Cover duck with foil.
Steam for 2 1/2 - 3 hours.
4. Scoop out stuffing in a large bowl.
5. Remove all duck bones and return to stuffing.
6. Garnish and serve.
OYSTER ROLLS (HAU SEE)
Recipe from Popo’s Kitchen Vol 2 by June Tong
1 lb. dried oysters - soaked, washed, parboiled and chopped
1 1/2 lb. ground pork
1/2 lb. bacon - cut 1/4"
1/4 lb. frozen shrimps - peeled, deveined, washed and chopped
1 C. matai or water chestnuts - chopped
1 C. canned bamboo shoots - chopped
1 C. green onions - finely chopped
1 C. Chinese parsley - finely chopped
1/4 tsp. Chinese five spices
1 Tbsp. oyster sauce
salt and pepper to taste
1 lb. mong yau (pork netting) - soaked, washed in baking soda and rinse well
1 C. flour
6 Tbsp. oil
1. Combine oyster/pork mixture and seasoning. Mix well.
2. Spread mong yau on a cutting board. Place a heaping Tbsp. of mixture on corner of wrapper and roll to cover once.
3. Cut and fold ends in, and shape in a small log.
4. Coat each oyster roll with flour.
5. Heat oil in frying pan. Fry oyster rolls until golden brown on high heat.
6. Remove rolls and place in a bowl. Steam for 30 – 40 minutes.
Optional: Remove sauce and thicken with 1 tsp. corn starch, water and 2 tsp. oyster sauce.
Zoom - Joong demonstration 12/6/2020
Thank you everyone for your patience. We started about 10 minutes late due to technical difficulties but after that all went smoothly. I was nervous and felt more comfortable as time went on. About 17 people popped in/out and some from the mainland also zoomed in. I was happy to see my cousins from San Fran and Washington. Eugene and I was also stoked to see Aunty June Tong join in. She gave us great tips and shared her knowledge. She was delighted to see traditional Chinese recipes carried on to the next generation and offered to help with future demonstrations. If anyone is interested in a joong mold please contact me and I'll see if we can order them thru Aunty June. It was fun to interact with the Zoomers, there were good questions, positive feedback and requests for recipes like taro cake, Jai, stuffed duck, and ma tai siu. Kudos to Eugene Kam for the excellent recording, lighting, sound system and Zoom tech support. We were encouraged with this first Zoom demo, so stay tuned for more events.
Popo's Kitchen Vol 2 - by June Tong
5 lb. sweet rice - wash and soak one hour
1 lb Black eyed peas - wash and soak overnight
1 lb lup cheong- dice 1/4”
12 pieces Shitake mushrooms soak and slice thin (optional)
1/3 C. Hawaiian salt
3/4 C. oil
Combine and mix well
4 lb pork belly cut to 44 pieces
1/2 tsp Thai five spices
salt to taste
Combine and mix well
80 bamboo leaves trim off both ends . Soak in hot water overnight. Drain
22 salted duck egg yolks
roll of string
1. Place a leaf in the back of mold. Fold second leaf, shape like a cone into the center of the mold. Place third leaf in the cone.
2. Scoop 2/3 C of rice mixture into the cone.
3. Add egg yolk and 2 pieces pork on the rice mixture
4. Cover with a second scoop of rice mixture.
5. Place a leaf on top to cover rice.
6. Tie securely with string.
7. Place the joong in a large pot with enough water to cover at least 2” over top of joong. Bring to a boil and cook for about five hours. Be sure water is at the boiling point.
Note Add more boiling water to cover joong as needed.
Optional - cook one hour in a pressure cooker or iPot. Cover Joong completely with water.
SALT EGG RECIPE
12 chicken eggs
1 C. Sea Salt
4 C. Water
1 TBS Shaoxing Wine (substitute with sherry or Japanese Sake)
1 Star Anise
2 tsp peppercorns
Salt eggs 30 to 40 days.
Eggs can be refrigerated for weeks.
This pandemic has encouraged our family to try a new summer recipe that has become one of our all time favorites. We hope that you will try it, especially since the holidays are right around the corner. It’s very refreshing!
Lemon Tofu Pie
2 (3 oz.) boxes lemon gelatin dessert mix (jello)
1 (20 oz.) container soft Aloha
Tofu, drained well
2 cups boiling water
2 tablespoons lemon juice
1 (8 oz.) whipped dessert topping
2 teaspoon lemon extract
2 Pre-made graham pie crusts
Mix gelatin dessert mix and water well. Cool thoroughly. Add and mix lemon juice and lemon extract. Blend drained tofu and about 3⁄4 whipped cream dessert topping with beater. Save 1⁄4 of whipped cream dessert topping for topping on pies.
Fold mixture into cooled gelatin dessert, mix. Pour into 2 pie crusts. Chill overnight.