 |
||
| Jook
|
||
| This is what my
great grandmother taught me. You can use any kind of
bones or meat. I've made it with sliced beef, sliced pork
& pork spareribs. My mother uses the head of a roast
pig or the feet, from the pig we get at bai sun, the
Chinese ceremony for our decendants! Turkey bones 1/2 cup rice, uncooked, washed 6 cups water 1 tsp rock salt (or to your taste) 1/2 cup raw peanuts Garnish: chopped lettuce chung choi, chopped fine (** Chung choi is a Chinese salted preserved cabbage. You dice it kinda small and sprinkle in your jook. It's crunchy. All the regular super markets (Times, Star, etc.) at home have it in their Oriental food section. More cheap in Chinatown, as with most of the Chinese foodstuff. I usually buy from a store on Hotel Street called Sun Chong. Most of the time the chung choi looks like wound up brown balls of thick stuff in the package. It also comes in strip form. It's also chopped up and spread over fish when you steam it Chinese style. Actually used quite often in Chinese food.) Chinese parsley, chopped green onions, chopped shoyu or oyster sauce sesame oil Put bones, water & rice into a slow cooker (this is for the small one, feel free to adjust the quantity, just keep the proportions!). Cook on low for 4-6 hours, high for 2-3 hours. Stir when ready. Put in bowls, garnish to your own tastes! Other things you could add initially are dried shrimp, dried scallops & softened foo jook (Chinese dried bean curd). Chinese style we just fill out bowl, put on the garnishes, stir and eat! |
||
| Return To Hawaiian Recipes. | ||
