Hakka Food: rice wine

Showing posts with label rice wine. Show all posts

Monday, November 12, 2012

Hakka Dishes - Index

All time favourite Hakka Food Revisited

These links would hopefully assist blog visitors to access links to various dishes :

MEAT

Taro Yam Braised Belly Pork 芋头扣肉
http://hakkafood.blogspot.com/2009/10/taro-yam-braised-meat-yu-kou-rou.html

Another version of Yam Kou Rou
http://hakkafood.blogspot.com/2009/01/taro-yam-braised-belly-pork.html

SOUPS

Black Bean Pork Soup
http://hakkafood.blogspot.com/2009/05/hakka-black-bean-soup.html

Spinach Soup
http://hakkafood.blogspot.com/2009/02/spinach-soup-packed-with-minerals-and.html

Chicken Rice Wine soup
http://hakkafood.blogspot.com/2009/09/different-recipes-for-rice-wine-making.html

Cleaver Cut Noodle Soup
http://hakkafood.blogspot.com/2009/12/hakka-dishes-index.html

* Happy Cooking !!!

Friday, September 18, 2009

Different recipes for rice wine making and dishes - drunken chicken soup

Chicken Rice Wine Soup is a great comfort food in cold winters and post-natal convalescence.

Unlike most soups, the meat has to be stir fried with garlic, ginger and rice wine in medium heat till fragrant and three quarters cooked. Add sesame oil and proportionate amount of water as desired. Add salt and pepper to taste. Bring to the boil. Simmer for 2 minutes and it is ready to be served with steamed rice.

This recipe is attributed to my mother.

Please refer to an earlier post : http://hakkafood.blogspot.com/2009/03/hakka-rice-wine.html

- Copyright Reserved

Thursday, March 19, 2009

Hakka Rice Wine 客家米酒

Hakka Glutinous Rice Wine

A recipe adapted from my beloved late grandma :

1 kg of glutinous rice (soak for 1/2 hour) & washed.

2 wine yeast balls (preferably 1 sweet & 1 bitter, either Shanghai or southern) -- pounded into powder form

Red sorghum - few grains mainly for colouring, won't affect the taste

Using rice cooker to steam the rice is easier. Or use a bamboo rack over boiling water in a covered pot. Rice must be completely cooled before putting into clay, ceramic or porcelain urn.

Alternately layer rice, yeast, and repeat till ingredients are fully utilised.

Sprinkle red sorghum on top.

Cover with clean white cloth. Keep in cool dark place. Do not open for the first two weeks.

Note : everything from the wash basin, rice cooker, porcelain jar, sieve, cloth, ladle, cabinet, floor, worktop, hands, etc have to be absolutely clean. Otherwise, mould will grow instead and the mixture does not ferment into wine.

After 30 days, sieve and filter rice wine and keep in a bottle (no plastics please!). The residue (jiu zao) can be used for cooking prawns or meat.

The Fuzhou version contains more wine yeast and more red sorghum. It therefore takes a longer time to ferment compared to It's good for stir fry dishes whereas Hakka wine tastes excellent when cooking chicken wine (gai jiu).

Caution : go easy for those with high blood pressure and strong "yang". Safer to take in on rainy days or in winter and of course for post-natal confinement ladies.

Sunday, January 11, 2009

Red rice wine lees dishes - seafood or meat

The residue from making glutinous rice wine, known as 红糟 in Mandarin (hong2 zao1), can be used as flavouring for stir fries of meat and seafood dishes. My favourites are chicken or prawn.

Red yeast rice sauce manufactured by W.J.F. (wei4 rong2) in Taiwan is really good. The red wine residue is said to be made from all natural ingredients, ground into a fine paste and seasoned. It is very tasty by itself. There is no need to add salt or other seasoning sauces to fry the meat.

Fermented glutinous rice also comes in natural white colour if red sorghum is not added. You can purchase this in bottles or small takeaway tubs from the chiller section of Asian grocery stores. Unlike the ready to use red yeast sauce above, a little soy sauce should be added when the meat is almost cooked. Always sear the meat in garlic oil before simmering it so as to bring out the full flavours.

Hakka Food