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cindylimsk · lurker Joined: 26 Jul 2006 Posts: 32

Gina,where can i get the glass bottle same as you thank.

Gina · Posted: Sat Aug 05, 2006 8:41 am Post subject:

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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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

cindylimsk · lurker Joined: 26 Jul 2006 Posts: 32

Thanks Gina.

amigochen · Posted: Wed Aug 09, 2006 10:39 pm Post subject:

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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The Spider a web, the Bird a nest, Man - Friendship.

karlskrona · Posted: Wed Aug 09, 2006 10:55 pm Post subject:

amigo, did u mean wu hua rou?
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jo aka jeung guem

Rusti · Posted: Thu Aug 10, 2006 3:48 pm Post subject:

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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Ginny

Success is the ability to go from failure to failure without losing your enthusiasm.
~~~~~Winston Churchill~~~~~

karlskrona · Posted: Thu Aug 10, 2006 3:57 pm Post subject:

glucose??
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jo aka jeung guem

amigochen · Posted: Thu Aug 10, 2006 9:50 pm Post subject:

Rusti · Posted: Thu Aug 10, 2006 11:03 pm Post subject:

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

Success is the ability to go from failure to failure without losing your enthusiasm.
~~~~~Winston Churchill~~~~~

Gina · Posted: Fri Aug 11, 2006 8:37 am Post subject:

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

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

karlskrona · Posted: Fri Aug 11, 2006 3:48 pm Post subject:

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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jo aka jeung guem

Rusti · Posted: Fri Aug 11, 2006 4:23 pm Post subject:

karlskrona · Posted: Fri Aug 11, 2006 4:48 pm Post subject:

ginny
can elaborate more on using sugar to marinate mushroom?sounds interesting
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jo aka jeung guem

Rusti · Posted: Fri Aug 11, 2006 5:10 pm Post subject:

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.
_________________
Ginny

Success is the ability to go from failure to failure without losing your enthusiasm.
~~~~~Winston Churchill~~~~~

karlskrona · Posted: Fri Aug 11, 2006 5:44 pm Post subject:

thanx ginny
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jo aka jeung guem

piggish · lurker Joined: 08 Mar 2005 Posts: 71 Location: singapore

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!

Gina · Posted: Sat Jan 06, 2007 2:51 pm Post subject:

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

_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

piggish · lurker Joined: 08 Mar 2005 Posts: 71 Location: singapore

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!!

Alannia · Posted: Thu Jun 07, 2007 9:00 am Post subject:

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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Correction may mould but encouragement will motivate

Gina · Posted: Thu Jun 07, 2007 1:51 pm Post subject:

Alannia · Posted: Thu Jun 07, 2007 7:51 pm Post subject:

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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Correction may mould but encouragement will motivate

Gina · Posted: Fri Jun 08, 2007 8:11 am Post subject:

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.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Alannia · Posted: Fri Jun 08, 2007 9:57 am Post subject:

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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Correction may mould but encouragement will motivate

Alannia · Posted: Mon Jun 11, 2007 6:02 pm Post subject:

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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Correction may mould but encouragement will motivate

chocolatechip · lurker Joined: 29 Jun 2007 Posts: 23

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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