Enlarge image i "Jung is a moveable meal, wrapped in bamboo leaves," says Jidan Koon. She and her now-husband, Bryant Terry, designed their own multicultural edition of the traditional dish when they got engaged.
"Jung is a transportable meal, wrapped in bamboo leaves," says Jidan Koon. She and her now-husband, Bryant Terry, created their own multicultural edition of the conventional dish when they acquired engaged.
Bryant Terry and Jidan Koon's partnership evolved more than cooking. So substantially so that when they received engaged, they developed a exclusive dish: Afro-Asian jung, based mostly on the savory Cantonese treat Koon appreciated as a child in San Francisco's Chinatown.
"Jung is a portable meal, wrapped in bamboo leaves," Koon says. " It can be a triangular-shaped pocket, and when you peel back the leaves, you are going to uncover a glistening pyramid of sweet rice," occasionally filled with bits of shiitake mushrooms and a tough -boiled quail or salty duck egg.
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Vegan when they became engaged, the couple wanted their jung recipe to reflect their food philosophy and Terry's African-American heritage.
Peanuts, widespread in Asian and African cooking, stayed. Black glutinous rice and black "forbidden" rice joined the classic white glutinous rice. They subbed black-eyed peas, eaten for very good luck in the American South, for the mung beans. And to replace the taste of pork fat, the pair caramelized onions and kept the shiitake mushrooms.
To celebrate their union, the couple invited good friends and relatives to help make their Afro-Asian jung at their engagement party.
The crowd wrapped adequate jung to feed almost 100 people, says Koon. "It went above so nicely. Individuals thought it was tasty."
Recipe: Afro-Asian Jung With Shoyu-Vinegar-Chili Sauce
Makes about 20 jung
For the jung
one cup black "forbidden rice," soaked in water overnight
two cups brown glutinous rice, soaked in water overnight
two cups white glutinous rice, soaked in water overnight
Coarse sea salt
5 tablespoons added -virgin olive oil, divided
1 1 / 2 cups black-eyed peas, soaked in water overnight
ten shiitake mushrooms, soaked in water overnight
40 dried bamboo leaves (plus extra for redos)
1 massive onion, diced
one 1 / two cups raw peanuts
One spool of natural cotton string (for wrapping)
For the dipping sauce
one / two cup fresh cilantro, minced
one jalapeno, seeded and minced
one / two cup green onion, thinly sliced
1 / 2 cup shoyu
2 tablespoons white vinegar
1 tablespoon red wine vinegar
one one / two teaspoons raw cane sugar
1 / 2 cup water
In a substantial pot more than substantial heat, carry 4 quarts of water to a boil. In batches of 4 or 5, boil the bamboo leaves until they are soft, about 2 minutes. Rinse them effectively, transfer to a container and cover with water.
With kitchen scissors, minimize the bamboo leaves, widthwise, about one / 4 inch beneath the stem (see diagram above ). Discard the stems.
Drain the rice and combine all 3 varieties in a large bowl. Include one teaspoon of salt and three tablespoons of oil and set aside. Drain the black-eyed peas and set aside. Drain the shiitake mushrooms and reduce each in half.
In a medium-sized saucepan more than medium heat, mix the diced onion with 2 tablespoons of oil and saute until eventually it starts to caramelize, about 10 minutes. Add the peanuts and one / two teaspoon of salt and cook till the peanuts start out to brown, about 5 minutes. Transfer to bowl.
Organize all of the components on a counter or table. Minimize one spool of natural cotton string into sixteen strands, each 27 inches lengthy.
To assemble the jung, refer to diagram over for every step. Line up two bamboo leaves lengthwise, vein side down, putting the left edge of the correct leaf flush against the vein of the left leaf.
Following, fold the pointed finish up one -third of the length of the leaves. Then fold the leaves in half, lengthwise.
Make a pocket for the filling by opening up the fold of the final two leaves on the correct.
Holding the pocket at its deepest corner, insert substances in this purchase : two tablespoons of the rice mixture, one tablespoon of the peanut mixture, one tablespoon of black-eyed peas, 1 / 2 of a shiitake mushroom, and 1 a lot more tablespoon of the rice mixture.
Fold the leaves more than the pocket and extend the ends of the leaves beyond the edge of the pocket by 1 to three inches. The jung really should be tightly wrapped, resembling a 3 -sided pyramid.
Fold down the sides of the leaves to make the last corner of the pyramid. Consider the part of folded leaf that overextends the jung and fold it more than to a single side. This is the final fold to close up the corner. It is important that adequate of the leaf overextends the jung for you to make these last folds.
For the duration of this phase of the wrapping, components of the leaves may possibly crack open. If the crack is little ( 1 inch or much less ) you can use a different leaf to cover the crack: Soon after making the 3 -sided pyramid form, layer the further leaf on top rated of the crack and wrap the rest of the leaf around the pyramid.
Tightly wrap a strand of string all around 1 finished pyramid, leaving 4 to five inches loose to make the final knot. Start wrapping to secure the final corner fold this aids to make sure the complete jung stays collectively as you continue wrapping. Make a tight double knot.
Repeat until eventually all the jung have been tied.
To cook the assembled jung, carry 4 quarts of fresh water to a boil in a massive pot more than high heat. Transfer just about every jung to the boiling water, cover and cook for 2 hrs.
Any leftover jung can be frozen and reboiled later.
To make the dipping sauce, combine all elements in a little bowl while the jung are boiling and set aside.
Recipe excerpted from The Inspired Vegan by Bryant Terry. Copyright 2012 by Bryant Terry. Excerpted by permission of Da Capo Lifelong Books.
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