Appon's Thai Food Recipes

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Dressed Rice with Salty Duck Egg Yolk ( Ba Jang )


This sticky rice dish is a variation on a Vietnamese snack. They make them into parcels wrapped in banana leaves and carry them into the jungle to eat as a snack. Thailand has a similar version of this dish, also eaten as a snack wrapped in banana leaves.
In the photograph you can see a salted duck egg yolk, beans, mushrooms and other parts of the rice dressing. Remember that the salted duck eggs take 2-3 weeks to prepare, so you will need to prepare these well in advance.

100 gms Sticky Rice
30 gms Red Kidney Beans (Either Tinned or boil them hard for 10 minutes)
30 gms Cooked White Beans
4 Shitake Mushrooms
30 gms Raisins
50 gms Pork With Fat and Rind
2 Teaspoons Salt
1/2 Teaspoon White Pepper
4 Salted Duck Egg Yolks

1. Soak the sticky rice and shitake mushrooms in water overnight.
2. Drain the water, and chop the shitake mushrooms into thin slices.
3. Chop the pork into thin strips.
4. Separate the egg yolks out, the yolks of salted duck eggs will be nearly solid from the salting process. You can also use salted chicken eggs, but the yolk will be smaller.
5. Fill the rice cooker with the rice, mushrooms, beans, pork, raisins, salt and pepper. Place the salted egg yolks on the top.
6. Add enough water to cover the rice to a depth of 2cms, and cook the rice. This takes approximately 15 minutes, if you don't have a rice cooker, cook the rice in a saucepan with lid, over a low heat.
7. Half way through the cooking, turn the egg yolks over.
8. To serve, I like to slice half a yolk and place it in the bottom of a mould, and press the rice into the mould. This makes quite a nice presentation as you can see in the photograph.

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This page contains a single entry from the blog posted on December 9, 2005 1:21 PM.

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