Happy September! Well that completely snuck up on us! The rain is back, I’m struggling to get used to closed toe shoes, and it’s only a matter of time before everything is covered in pumpkin spice. We’re kicking off this month with a giveaway away for a RICE DK Melamine Bento Box! With its rainbow of boxes, you can use it to store food for up to four people, to carry snacks for a get together or party. Pack it up and tote it to the park for a picnic or use the handy dividers to hold crafts, make up, supplies or whatever you can think of!
We spent the past few days dismantling our wall display unit and rebuilding it with a brand new shipment of Rice DK! Known for their colourful melamine and strong design ethics, RICE is a Danish homewares and accessories company. All of their melamine items are durable, dishwasher safe, and BPA free. New items include side plates, bowls in various sizes and prints, and the sweetest woodland bunny lights!
Visit the website here to see our full range or say hello in person!
THANK YOU to all of you for another amazing show! I know that we say this after every event, but really, last weekend was truly special. After moving from the Royal Canadian Legion to the Croatian Cultural Centre to the Maritime Labour Centre (and Templeton Secondary due to the fire), we finally feel at home and it was good to see so many familiar faces and to meet new friends! To those lucky early birds, the line up for swag bags started just after 6am on both days and the last one was snatched up around 7:30am. Yeah, I told you they were * that * good!
POP-UP in the POP-UP! From Friday, December 19th to Sunday, December 21st, Rogue Florist will be bringing some of her beautiful floral arrangements and wreaths. These will add a festive touch to your home and also make great host / hostess gifts! If you missed out at Got Craft? last weekend, you will want to make sure to pick one up!
London Fields Shoppe offers a smorgasbord of stationery, homewares, prints, vintage, and more. You’ll find tons of treats for both stocking stuffers and as presents under the tree. We’re also the only shop in Vancouver to be carrying the exclusive Strathcona t-shirts hand printed by local designers, Locomotive Clothing and to be stocking danish homeware line, Rice DK! Plus, there’s CHEESE, so it’s win-win.
As a young girl, I remember helping my grandmother make chinese jung in the kitchen – one pot of sweet jung and one pot of savoury jung (my favourite!). Traditionally made during Dragon Boat Festival, chinese jung is basically sticky rice with meat and an assortment of lentils, mushrooms, egg yolks and then wrapped inside a bamboo leaf before cooking for an hour or two on the stove.
I’m a purist when it comes to jung, favouring a simple blend of chinese mushroom and pork belly marinated in soy sauce and covered in glutenious rice. At first glance, making jung may seem a bit overwhelming, but these tasty packages are great to keep in the freezer and once you get a rhythm going, you’ll be surprised at how quickly the cooking pot fills up!
2kg bag of glutinous rice
1.5lb of pork belly ** optional
1 package of dried bamboo leaves
optional: mung beans, chinese sausage, salted egg yolks, mushrooms (dried or fresh)
Makes about 15-20
step one (the night before):
Meat – Cut the pork belly into bite size pieces and marinade it in soy sauce.
Mushrooms – If you are using dried mushrooms like I did, make sure to soak these overnight.
Bamboo leaves – To prep the bamboo leaves, soak the leaves in a mixture of 1 tbsp of baking soda and boiling water for one hour. Rinse and soak in fresh water overnight. You will need 3 leaves per jung and a few extra in case it rips.
step two (the next day):
Take two bamboo leaves and fold it in half width wide and shape it into a cone.
Holding the base, scoop 1/4 cup of rice in the base followed by the pork belly and mushrooms. Try not to overfill as it will make it hard to wrap later. Scoop another 1/4 cup of rice on the top (you should have rice in the bottom and the top).
Here come’s the tricky part! Pat down the ingredients. Hold everything firmly and wrap a third leaf around the top of the opening to make the cone even bigger. Fold the sides into the middle and then fold down the top (see clockwise). (Don’t squeeze too hard as it may tear the leaves).
While you grasp everything in one hand, use the other to tie the entire package in string – Make sure you wrap it properly and double knot it as you don’t want it to spring open while cooking or have any of the rice leak out.
Put all the jung in a large stock pot and cover it completely with water. Bring to a boil and keep it at medium-low heat for 1 to 1.5 hours. Give it a good stir every once and awhile so that the jung on the bottom make it to the top.
Once cooked, unwrap, and eat! Also try them dipped in soy sauce! (can freeze up to two weeks, but the probably won’t last that long!)
Hello! We are a husband and wife team that share a love for a good cup of coffee and a slice of Victoria sponge. This is where we share our work, our travels, snippets of our everyday life, and most important, the things we ♥.