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Hong Chao
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cindylimsk
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Joined: 26 Jul 2006
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PostPosted: Fri Aug 04, 2006 10:28 pm    Post subject: Reply with quote

Gina,where can i get the glass bottle same as you thank.
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Gina
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PostPosted: Sat Aug 05, 2006 8:41 am    Post subject: Reply with quote

I bought mine from a pots n pans hardware shop. Its at Hougang Green Shopping Centre. Most HDB area will have a shop like this that sells pots and pans, household items(spoons, forks, kitchen stuff).

You should be able to find one.
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cindylimsk
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PostPosted: Mon Aug 07, 2006 9:33 pm    Post subject: Reply with quote

Thanks Gina.
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amigochen
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PostPosted: Wed Aug 09, 2006 10:39 pm    Post subject: Reply with quote

Watched a taiwanese food documentary today and it featured Hong Chao, its fermentation and cooking etc. so i thought why not share it here =)

The show talked about cooking Wu Hua Rou (sorry i dont know what it translate in english).

1)Cook the meat in boiling chicken stock, remove and leave to cool aside.
2) Drizzle plentiful of Chinese Rice Wine onto the meat (Best only when the meat is cooled, not when its hot)
3) Cover the meat totally with hong chao
4) Pour in rock sugar solution onto (3) and leave to stand (they didnt specify how long)

4) Stir fry wif chinese leek and additional hong chao.
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Last edited by amigochen on Thu Aug 10, 2006 9:53 pm; edited 1 time in total
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karlskrona
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PostPosted: Wed Aug 09, 2006 10:55 pm    Post subject: Reply with quote

amigo, did u mean wu hua rou?
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Rusti
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PostPosted: Thu Aug 10, 2006 3:48 pm    Post subject: Reply with quote

Amigo

Yeah I saw that program too. But not sure if the final ingredient is rock sugar syrup. The host tasted it and guess it to be sugar syrup or rock sugar syrup but the proprietress says no and refused to reveal further because this is the 'secret ingredient'.

So what else is sweet and transparent like normal syrup??
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karlskrona
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PostPosted: Thu Aug 10, 2006 3:57 pm    Post subject: Reply with quote

glucose??
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amigochen
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PostPosted: Thu Aug 10, 2006 9:50 pm    Post subject: Reply with quote

karlskrona wrote:
amigo, did u mean wu hua rou?


Embarassed yeah it is. typo. editted.


Rusti wrote:
Amigo

Yeah I saw that program too. But not sure if the final ingredient is rock sugar syrup. The host tasted it and guess it to be sugar syrup or rock sugar syrup but the proprietress says no and refused to reveal further because this is the 'secret ingredient'.

So what else is sweet and transparent like normal syrup??


hmm yep, but they did mention it in chinese characters its rock sugar solution, thats why i put it down.
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Rusti
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PostPosted: Thu Aug 10, 2006 11:03 pm    Post subject: Reply with quote

Ah so that woman was lying through her teeth. :lol:
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Ginny

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Gina
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PostPosted: Fri Aug 11, 2006 8:37 am    Post subject: Reply with quote

the wine is already sweet naturally..why need to add sugar solution?
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Gina

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karlskrona
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PostPosted: Fri Aug 11, 2006 3:48 pm    Post subject: Reply with quote

I think its a kind of taiwanese food.. unlike the chinese who add onli hong chao and ginger.. maybe i should ask my taiwanese friend she may know
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Rusti
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PostPosted: Fri Aug 11, 2006 4:23 pm    Post subject: Reply with quote

Gina wrote:
the wine is already sweet naturally..why need to add sugar solution?


Don't know leh! She says that is her 'secret ingredient'. I guess it gives the meat better texture. Like if we add a bit of sugar to marinate the chinese mushrooms, the texture is supposed to be better (more q q).

Still I am not really sure if it is sugar syrup.
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Ginny

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karlskrona
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PostPosted: Fri Aug 11, 2006 4:48 pm    Post subject: Reply with quote

ginny
can elaborate more on using sugar to marinate mushroom?sounds interesting
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jo aka jeung guem
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Rusti
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PostPosted: Fri Aug 11, 2006 5:10 pm    Post subject: Reply with quote

After soaking your chinese mushrooms, squeeze them dry and add just a bit of sugar and give it a few squeeze. Leave aside for about 10 minutes before seasoning or adding to your recipe.
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Ginny

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karlskrona
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PostPosted: Fri Aug 11, 2006 5:44 pm    Post subject: Reply with quote

thanx ginny
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piggish
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PostPosted: Sat Jan 06, 2007 1:51 pm    Post subject: Reply with quote

question! where can i get red yeast? Don't believe i have seen it before. Is it avail at the chinese medicinal shops too? thanks in advance!
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Gina
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PostPosted: Sat Jan 06, 2007 2:51 pm    Post subject: Reply with quote

you may need to enquire at chinese medicinal shops in Australia. if not, in singapore, its easily available. I have plenty at home. if you want, I can mailed it over to you. just pay for courier coffee
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piggish
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PostPosted: Sat Jan 06, 2007 9:51 pm    Post subject: Reply with quote

thanks gina! forgot to update my profile..i'm now back in spore!! Embarassed so both the red yeast and wine yeast get frm the medicinal shops..great, thanks!!
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Alannia
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PostPosted: Thu Jun 07, 2007 9:00 am    Post subject: Reply with quote

Hi Gina,

Would like to ask you a question on this. Do you 'squeeze' out all the wine from the rice? Or do you just let it drip dry & then bottle the residue?

Btw, I just made another batch. Somehow, this batch is a bit different. It's more 'bitey'. It's not as sweet and a little acidic. Hmmm... I wonder why.

You were saying that it's good for ladies going through menopause, right? Do you have to drink everyday and how much to drink?
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Gina
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PostPosted: Thu Jun 07, 2007 1:51 pm    Post subject: Reply with quote

Alannia wrote:
Hi Gina,

Would like to ask you a question on this. Do you 'squeeze' out all the wine from the rice? Or do you just let it drip dry & then bottle the residue?

Btw, I just made another batch. Somehow, this batch is a bit different. It's more 'bitey'. It's not as sweet and a little acidic. Hmmm... I wonder why.

You were saying that it's good for ladies going through menopause, right? Do you have to drink everyday and how much to drink?


Alannia

I just leave it aside to drip.

If its acidic, means its left out too long for fermentation. once it reaches 1 month, I usually put in the fridge. freezing causes the fermentation to stop. So does high heat.

for menopause, best to drink a small cup about 50ml. but this is a 'heaty' wine. so take in moderation.
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Alannia
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PostPosted: Thu Jun 07, 2007 7:51 pm    Post subject: Reply with quote

Thanks, Gina.

Over fermented? Hmm... that's strange. The previous time I made I have never put into the fridge or heat it up before but it doesn't taste like that. island:
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Gina
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PostPosted: Fri Jun 08, 2007 8:11 am    Post subject: Reply with quote

remember one thing..the weather is super hot these days. so you may need to move your jars/pots of wine into a cooler part in the house.

my recent batch also came out acidic.

the part of what I mentioned above is after fermentation, harvesting of the wine, I keep in the fridge to stop the fermentation. if I leave it out, it continues to ferment even without the rice residue.

I had a bottle of hong chao in the pantry..and it turn SOUR.The temperature in the kitchen goes up to 32C on some days.

I didn't throw it away but use it to make my pickled onions instead. It can still be use for pickling achar or kimchi but not for the hong chao chicken cooking.
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Alannia
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PostPosted: Fri Jun 08, 2007 9:57 am    Post subject: Reply with quote

OIC... I keep the bottle of hong chao in a cupboard in the room. Will put it in the fridge then.
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Alannia
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PostPosted: Mon Jun 11, 2007 6:02 pm    Post subject: Reply with quote

Gina,

My friend wants to know whether ladies in the 20s' or 30s can drink the Hong Chao every day. Is it good for them as well?
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chocolatechip
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PostPosted: Thu Jul 05, 2007 2:34 pm    Post subject: red wine - almost there Reply with quote

Hi. I tried making the red wine a week ago and it's looking very promising. There is plenty of red liquid at the bottom of my glass container.

Question - how long do i leave the fermanting rice in the bottle?? It looks and smells great on the 6th day. Is it safe to use it tomorrow?? Do I stir it tom?? Or leave it in the storeroom for another 5 weeks??
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