What’s wrong with salt? So it seems it takes about a month to complete the entire fermentation process and the rule of thumb for newbies is to start small. 2 tbsp Shao Xing Hua Tiao Jiu It is also the only fish that we would eat until it is left an unrecognizable carcass of bones. 2 tbsp of Light Soy Sauce  Our home cook's version is soupy and perfect for those who love a good hearty soup! Marinate the Red Snapper in a ziplock bag with the soy sauce, shao xing hua tiao jiu, white pepper and ginger juice for about 10 minutes (if you have more time, you can marinate longer). Half a cup of Evaporated Milk Start off with personal consumption as it is the golden rule. After the crabs are cleaned, using the back of the cleaver, break the shells. Never mind the fact that each time we went there we ordered only their clay pot fish head, we really felt connected when we were there. But me, being me, I will usually do it the way that I think is the right way to do it and not the way that people tell me is the right way to do it. I think I have never seen him happy before. Next scoop the rice into a large bowl or round metal pan. She say 90% like the shop at Purvis with a score of 8 out of 10. Located on the second floor of OG, was this place known as 一口未, and they served really delicious clay pot fish head. Then add the pre-mixed sauces (which you would have already mixed in a separate bowl) into the frying pan and give it a good stir fry until all the ingredients are covered with the sauce. I soaked maybe 10-15 minutes, you can soak overnight if you like. Do a taste test and if the rice is too dry, wet the rice with a little more water. 3 stalks of Spring Onions (sliced into 2 inch lengths) 357. The interesting thing about the Hakka rice wine is that once it is added into the hot oil, it bubbles and kind of caramelises the oil into a sauce. Step 2 . Carve the meat off the chicken drumlets for ease of cooking. Let’s try it. If it works, and after a month of fermentation, you will find a nice bottle of rice wine. It has low alcohol content, high nutritional value, and is healthy . $$Chinese. Then fry the ginger strips until brown and crispy. Then add the fried fish head pieces (whole, no need to cut small) back into the clay pot and simmer over low heat for about 8-10 minutes, constantly stirring to ensure evenness in cooking. Only $12) Remember to close the lid. Heat some more oil, sufficient for the size of the fish and when the oil is heated, fry the pomfret 5 minutes on each side under low fire. Coat the pomfret with corn starch, just enough to cover the surface of the fish. Lots of Ginger *maybe 8-9 cm of one inch thickness* Delivery. Mixed 2 tbsp cornstarch and 2 tbsp of water and an egg and mix it into a thick creamy batter. My official food taster (and my greatest critic), my wife, tends to be a little more critical of the dishes that I copy from her mummy. But dont forget it is 2 whopping kilograms of glutinous rice. 3. Add dark soy sauce and continue cooking. 1 Egg (beaten) 1 inch Ginger (peeled and sliced thinly) Baking is more of a science and cooking is like fine art. Tweaked to my liking and more importantly, my wife endorses it. Don't worry this dish is safe for children as well. You may turn the heat up high for this part. It is believed to help with blood circulation, build stronger immune system and … My food adventures has brought me to connect with many like-minded home cooks and it seems many home cooks actually make their own rice wine. Add the remaining ginger strips and fry for 45 seconds until fragrant. We already consumed the wings and since then I have been thinking of a nice recipe to send off these guys. May 23, 2014 - Hakka Glutinous Rice Wine A recipe adapted from my beloved late grandma : 1 kg of glutinous rice (soak for 1/2 hour) & washed. 3-4 tbsp Olive Oil. Finally they are ready to go. 2. All these years of wandering around, finding for that perfect clay pot fish head, has somewhat taken its toll on our discriminating palate, and in a sense our taste buds may have been already damaged by the over MSGed meals that we have had. Something that we regret much till today. 1.5 tsp rice wine vinegar or regular vinegar; 2-3 green chilis (based on desired spice level)minced or julienned 1 Package Ching's Secret Veg Hakka Noodles (2 Bundles of dry noodles) 1/4 tsp white pepper; 1/2 tsp salt or more to taste; Optional: Chili Oil; Instructions. Using a cleaver, chop right down the belly of the crab. It felt like the end of the world. While that is being done, ground the 红 something something into fine powder and then mix it into the glutinous rice. 1 tbsp Fish Sauce. Or you can cook it in the rice cooker. 6. So maybe you may want to check that out. The aunty that shared her recipe didn’t know what it was either and neither did I know what she was saying..) In a frying pan, heat the sesame oil over medium-low heat. Needless to say, I am pleased. It is there for a purpose. 2. These days we have become like wandering spirits in search of that elusive clay pot fish head shop, but alas, our efforts have all come to a nought. 1 small can Button Mushrooms (cut into halves) In another pot, fry the rest of the ginger slices in butter and then add the mini Toufu puffs (sliced diagonally) and continue cooking. However, being the perfectionist home-cook that I am, I wanted to make my own clay pot fish head. Steaming doesn’t cut it. You can even use rice wine or mirin. There are some taboos though. Allow the meat to marinate at least for 5-10 minutes. Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. 1/2 tbsp Shao Xing Hua Tiao Jiu Once cooked serve with steam rice. 3. Tip: the more oil you use, the less likely the fish will burn. Make sure you add just the right amounts of ginger and if possible fry them until they become brown and almost burnt. The thirstier I got, the more MSG went into the cooking, and that irks me to the core. Julienne the ginger (I usually diced), and then heat the olive oil in a clay-pot over low fire. Then crush the 2 pieces of 酒饼 and scatter it into the glutinous rice. The rice should be softened by then, if not, add more water and continue to steam at high heat. 2. Mixed 2 tbsp cornstarch and 2 tbsp water and set aside. This time around though, it is her mother’s recipe and I got to respect the taste. My friend suggested that I do it again and post with photos, and actually I did do it again, and this time around I found that it tastes even better with Red Garoupa Fish Head! Read on. 2. So here is the result of much tinkering, my very own adapted clay pot fish head recipe. Olive Oil for frying It is known as niang wine, or mother wine, due to being produced domestically by Hakka women, it is found in the Hakka city of Meizhou, Guangdong. 1 tbsp Oyster Sauce There are some taboos though. 1 packet Bean Curd Puff (mini tau pok, cut into diagonals) Don’t be distracted by the censored image above. Soak glutinous rice with water in a steaming tray for an hour. Boil 1 and a half kettle of water. No word, no goodbye message. Chicken in Chinese rice wine is a classic Chinese confinement dish that is super easy to make, as long as you can get a hold of the rice wine. This recipe is passed down to me from my Mom, and hers specifically use two kinds of rice wine, the yellow rice wine (Chinese: huang jiu) and the white rice wine … Once the fish is more or less well cooked, you may add the dark soy sauce into the wok and flip the fish a few times so that the sauce gets onto the fish. Give them The Hakka Cookbook, Chinese Soul Food from around the World. 2. My mother bought me these old-fashioned bowls, I simply adore to them. 3. 2 pieces of 酒饼 (apparently you can get it at the Chinese medicinal shop.. Incidentally you can also get the portion of 红 something something from the same medicinal shop.. Just ask the herb concoctionist.) The fish head was as fresh as the morning dew on periwinkle petals. Over slow fire continue to cook until chicken pieces turn whitish in colour. Hakka cuisine also features many meat dishes. If it works then you can continue to make for your friends if you like. 1/2 tsp White Pepper Powder Furthermore, it is a dish that she likes. 2 tbsp of Light Soy Sauce 4 tsp Light Soy Sauce 1 cup cooked chicken, cut into small pieces. 1. Reserve the eggs (if any) and wash the crabs. 1 medium Golden Pomfret 3. Add dark soy sauce and continue cooking over medium fire. 5. 1/2 tbsp Ginger Juice If you have tasted Singapore Chilli Crab and like it, you will most probably love crab bee hoon like you love your mother-in-law. 5. 1/8 cup green chilli, chopped. Sliced the ginger thinly, and then heat the olive oil and sesame oil in a clay-pot over low fire. 20 min 1 ora 40 min how to make hakka rice wine … 2. 3. 2 pieces of 酒饼 (apparently you can get it at the Chinese medicinal shop.. Incidentally you can also get the portion of 红 something something from the same medicinal shop.. Just ask the herb concoctionist.) Lots of Ginger *maybe 8-9 cm of one inch thickness* (sliced thinly) Olive Oil (for deep frying, you may use Vegetable Oil if you like a cheaper alternative) Add a little tang-orh vegetables and it is a perfect meal. If you do, the wine will ferment badly and you would have to throw the entire batch out and start all over again. Steaming doesn’t cut it. 100 grams of Pork Belly. 1/4 cup onions, diced. So here, this is my first attempt at making delicious glutinous rice. Put the glutinous rice mix into a container, glass is best. 6. 1/8 cup coriander, chopped. Over medium fire continue to cook until chicken pieces turn whitish in colour. You can only achieve a high level of frying if you have lots of oil in the wok. Okay, maybe not a good example, but think of crab bee hoon as a softer option compared to the spicy version. If it works then you can continue to make for your friends if you like. Allow the meat to marinate at least for 5-10 minutes. Make sure it is completely cool. Cover pot with a lid and bring to a boil. I forgot the name.. Flatten it nicely. Worse still, we totally never got their name nor name card. 1 tbsp Sesame Seed Oil As for me, I didn’t want to waste oil, so I didn’t use that much. Since I am Hakka, it will be Hakka Rice Wine. 1/2 tsp salt. Ensure that the ingredients are cooked fairly well, especially the yam and the tau pok. 4. Do a taste test to make sure the it is not too salty, but creamy. My food adventures has brought me to connect with many like-minded home cooks and it seems many home cooks actually make their own rice wine. Especially for new mother. Don’t grab any old recipe and dive straight into a micro brewery business in your toilet. Fry them until they are softened and fragrant. That claypot fish head was by far one of the best that we have ever had. All the best. Fry the ginger strips until brown and crispy, Add the marinated meat to cook with ginger, Nicely braised chicken in Hakka Rice Wine. 6. Fry both sides of the fish, turning every so often to prevent it from burning. 2. 3. 1 cup shrimp. A delicious chicken dish with steamed rice or best with porridge or congee. Ready to eat, decorated with mini romaine and spring onions, 800 grams Red Garoupa Fish Head (Split down the middle into two halves) {I buy my fish head from Blk 628 Market at Ang Mo Kio St 61, no regrets! Boil the hakka noodles according to package directions. Then discard the clams and ginger. Add marinated chicken meat into the clay-pot for cooking. Written by Christina on December 14, 2016 in Beverages, Confinement Food, Side Dishes. 3 tbsp Cornstarch 2 wine yeast balls (preferably 1 sweet & 1 bitter, either Shanghai or southern) -- pounded into powder form Hakka rice wine, also known as "niang wine" in Chinese, is a type of rice wine in China. Place sesame oil and ginger slices into to saute 5 min / 120C / Sp 2. Add the rice wine, and then the dark soy sauce and allow the sauce to bubble until the sauce goes into the fish. Continue frying for another 5-8 minutes. 1/2 tbsp Light Soy Sauce After frying both sides to a crispy brownish colour, set aside. Add them into the main pot. Pour in the 白酒 and close the lid. But we love the claypot fish head there (that is the shop next to Chin Chin) and would make a weekly pilgrimage on Sundays after church. Fast forward many unhappy claypot fish head meals later, we stumbled across this gem tucked away like an enclave, wedged in the middle of OG (read: OG stands for Ocean Garments Shopping Mall) at Albert Complex. Nothing. 2 tubes Red Chillies (seeds removed, roughly sliced) After that’s done, throw in the drained glutinous rice. There comes a time in the journey of home cook that you begin a search for your own ingredients. Boiling broth of Fresh Clam Meat & ginger slices, Golden Pomfret in Dark Soy Sauce and Rice Wine. Add more oil if needed, and turn the heat down. Then fry the ginger strips until brown and crispy. I forgot the name.. Once cooked serve with steam rice. 4-5 dried Shitake Mushrooms (soaked, sliced thinly as well) So because of this elasticity, the fish after frying still looks really presentable. 1. Hakka uses glutinous rice wine which is sweet and in Malaysia, most of the hakka families prepared the wine themselves at home setting. Add evaporated milk. My mother-in-law’s recipe (which she shared in a hazy manner) and my after a few times trial and error to get the right consistency and taste. I hear already chin happy. 4 pcs Garlic (minced) 5. Add marinate chicken meat (including bones) into the clay-pot for cooking. That all changed one Sunday when we went back and realised to our dismay that they had mysteriously shut the business down. Once the Toufu has softened. Then steam the glutinous rice together with same soaking water over high heat for 30mins (stir the rice half way through), make sure the rice is fully cooked (if rice not cooked through, you will get sour tasted like vinegar). So respect always goes to bakery chefs first, and then applause to the celebrity chefs and whatever it is that they are cooking. Don’t be distracted by the censored image above. How could they do that to us, their loyal customers. Don’t grab any old recipe and dive straight into a micro brewery business in your toilet. Add the thick slices of ginger and fry for 1 minute. Each time we had it, we would almost swear by it and stare at each other with glee written all over our faces. 2 tbsp Hakka Rice Wine 1 medium Yellow Onion (peeled and sliced thinly) Cooked in a milky buttery broth and served with bee hoon or white noodles, this masterpiece dish is very easy to cook. Once you are done, wrap up the container in aluminium foil and label it so that you know when to open it up again. 550ml Hakka huang jiu (yellow rice wine) ¾ tbsp sugar 1 flat tsp salt (Also read: Recipe: Nourishing Sweet Soup to Savour in Singapore’s Heat) Method. It’s a walk in the park. Dine … Very nice. 1 tomato, cut into wedges . And that day is today. My wife and I love this zi char place (read: small eatery) located along Purvis Street next to the famous Chin Chin Eating House (which we also like). Put the glutinous rice mix into a container, glass is best. 2. Add white rice wine and bring to a boil. So what’s so special about their clay pot fish head? (604) 568-0303. So no more Red Snapper for me, but you can still continue to use if you like. Firstly, it is not too salty and has little or no MSG (many sick gourmands), I don’t get that dry throaty feeling after eating, which was a clear indication of how much MSG went into the cooking. 2. Turn on fire to a slow boil and add the clam meat and 10 slices of ginger. You may also pour the remainder of the egg batter into the pot and give it a good stir. 8. Add the sugar and stir until dissolved. This is their finest moment. Are you ready? My food adventures has brought me to connect with many like-minded home cooks and it seems many home cooks actually make their own rice wine. Want to know how it is done? Hakka wine is served as a treat for guests during festivals. Once steamed or cooked. Naturally if it were my mum’s recipe, I would be a little more strict with the taste-test. In fact, I think it tasted better with Udon. The boss was this heavily jowled, grumpy-faced Chinese uncle that didn’t look happy all the time. 2 tsp Hakka Rice Wine 2 kg Glutinous Rice Rice wine was a popular beverage of the community in ancient days as it helped them fight the cold of the north. In fact the taste of the golden pomfret fried is delicious. Ground Tea (Lei Cha) Slightly salted, Lei Cha tastes fragrant as the mint leaves brings out a slight … Sesame Seed Oil (drizzle) Both Malaysian and Singapore government prohibit wine making at home. The aunty that shared her recipe didn’t know what it was either and neither did I know what she was saying..) A pinch of Sea Salt (I use the Maldon Brand of Sea Salt Flakes) The other day, I use. Though we've used 2 cups of wine for this dish, the alcohol will evaporate in the cooking process leaving behind a very distinctive flavour. But, they served gold in a claypot and as far as we are concerned, nothing else mattered. Half a bowl of Hakka Rice Wine Somehow when you cook chicken in rice wine and excessive amounts of ginger, over a slow fire, what you usually get is a concoction that literally brings a smile to the face. 4. 3-4 cups of Chicken Stock Once the fish is sufficiently doused in the sauce, serve with the ginger as garnishing. Takeout. Heat olive oil in pan, then when oil is sufficiently heated, fry garlic, mushrooms and dried shrimp until fragrant (add chicken or pork belly if you like). My wife’s friend used to bring delicious glutinous rice made by her mother and everytime her mum made it, we would get to taste some. Sprinkle with more rice yeast all over the rice and then sprinkle with the filtered water. Serve immediately with steamed rice. 1 bottle of 白酒 (this is something like a guarantee to make the magic work..). Make sure it is completely cool. Turn the heat up to medium. There are many ways to skin a cat and when it comes to cooking, there is no hard and fast rules to it. Hakka Shrimp with Rice Wine; Ingredients: 1 Tablespoon vegetable oil 2 slices fresh ginger, peeled and slivered 1 cup Shaoxing rice wine 1 pound whole shrimp, shell but not the tail section, and veins removed and discarded some sprigs of fresh coriander Preparation: 1. Turn heat to low and simmer for about 20 minutes. Finally add the Hakka Rice Wine and Hua Tiao Jiu and allow the chicken to simmer and cook over a slow fire. The interesting thing about the Hakka rice wine is that once it is added into the hot oil, it bubbles and kind of caramelises the oil into a sauce. 1/4 cup of Shao Xing Hua Tiao Jiu Transfer contents of wok to a pot and add enough water to cover chicken. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage. Reserve the ginger aside. Amber colored, aromatic, and pleasantly nutty tasting, rice wine is the standard spirit in Chinese cooking. It seems if you are going to make this rice wine, you must not utter any noise or sound. 3. Ingredients: 1 egg, beaten. It is there for a purpose. While that is being done, ground the 红 something something into fine powder and then mix it into the glutinous rice. 4 Chicken Wings with Drunplets (separate the drumlets from the wings and also the wing tips) To me, I am unwilling to try or share a recipe on any homemade wine because of the probable legal implications and potential health risks. It is one of the most important kinds of Chinese rice wine . Black Pomfret with Dark Soy Sauce and Rice Wine. Don’t be distracted by the censored image above. The end result should be soft fluffy, sticky delicious glutinous rice. White Pepper $3 worth of Roasted Pork Belly Then remove the pincers and then the body parts. Wifey ate the fish, and enjoyed it silently. I discovered that by adding more sesame oil and also hua tiao jiu together with the hakka rice wine, the results were a sweet caramelized chicken. I am stubborn like that, but really, it is important to develop your own flair in cooking and be yourself. Last part, add the spring onions and mini romaine lettuce on top and if need be, add the cornstarch water to thicken the sauce a little. Pat dry the pomfret and slowly place the fish to fry. Some people say no need the 白酒, but who knows until you try making two batches one with and one without. West End. Apr 11, 2019 - Learn how to make Hakka Yellow Rice Wine Chicken (客家黄酒鸡)! Udon noodles instead of the bee hoon. Add the chicken stock (I bought the packet type of chicken stock, although if you’re hardworking, you can also prepare it from scratch), sesame seed oil, hakka rice wine and oyster sauce. Julienne the ginger into thin strips. All you need is a little corn starch and it fries to a nice golden brown. Once ginger strips starts to brown lightly, remove and set aside. Half bowl of Water Give it a good mix. This is an improvement to my previous recipe Chicken in Rice Wine. The sauce was a thick, not watery mixture of all things wonderful. Steam the glutinous rice until cook. 2 tbsp Olive Oil Then add the light and dark soy sauce, chili sauce and salt, and stir-fry until the chicken is well coated with all of the ingredients. So I got to get the taste right. Of course this maverick way of cooking only applies to cooking per se and not baking. 4 cups cooked rice, refrigerated. Frying is better. Add the glutinous yellow rice wine, ginger and 1-litre water and bring to the boil. I say again, anyone can cook this dish. Let’s try it. 1/4 cup of Hakka Rice Wine Once it is ready, garnish the ginger on the fish like in the picture above and you can serve. Olive Oil, Meat from 1 Chicken Thigh or; 1. Prepare and wash the tang-orh vegetables. You may slowly increase the heat and ensure that the fish is fried till it is crispy. Most of the times, we would lick the pot clean save for a few bones. Of course the shark’s skin is probably tougher. If you are a good cook, you can do the dish without MSG. Steam the glutinous rice until cook. 1/4 tsp pepper. Fry in oil until crispy and fragrant. Pour in the 白酒 and close the lid. Marinate the meat and bones with light soy sauce and white pepper. When the dish is done, your clay-pot might be a light charred due to the sugars in the hakka rice wine caramelising, some of the chicken parts are burnt slightly due to the heat, but that is fine. 2 tbsp Dark Soy Sauce The skin of the fish is likely to peel off, that is normal. I recently discovered this wonderful way of making chicken in rice wine. If it works, and after a month of fermentation, you will find a nice bottle of rice wine. Since I am Hakka, it will be Hakka Rice Wine. It seems if you are going to make this rice wine, you must not utter any noise or sound. The inspiration to cook delicious glutinous rice struck me this morning on the way to work and I knew that I cannot escape not making it. 1. Both rice vinegar and rice wine give a distinct flavor and aroma to the … Then add the magic hakka rice wine and watch the sauce bubble and you know deep in your heart that it is ready for consumption. There comes a time in the journey of home cook that you begin a search for your own ingredients. And see if it is that easy as they say. Ingredients . To me flavour is everything, everything else is secondary. Some say the longer you soak, the better it is. Then crush the 2 pieces of 酒饼 and scatter it into the glutinous rice. To assemble: Sprinkle a little wine yeast mixture on to a crockpot and then layer with rice(wet hands with the filtered water and flatten a handful and use it for layering). White Pepper Corning ware has a nice glass casserole dish with cover that you could use. 1 portion of 红 something something (bah.. 2 clusters of Baby Romaine Lettuce (sliced into half). 1 small Yam (sliced thinly) The wine that we cook with chicken. Rich and distinct in flavour, this recipe is shared by home cook Loh Sok Han. And true enough, it is delicious. After that serve hot. Repeat the layering - rice, rice yeast and water until all the rice is done. 550ml Hakka huang jiu (yellow rice wine) ¾ tbsp sugar; 1 flat tsp salt; METHOD. 1 tsp Castor Sugar They used Song Fish (which I don’t really like) but the sauce was exactly like that shop that we used to eat from. 4. ChongQing. Let me assure you, it is not rocket science. Hakka rice wine is a type of rice wine in Hakka cuisine. I realized through much trial and error that the best fish for frying in a combination of dark soy sauce and rice wine is none other than the Golden Pomfret. Hakka Glutinous Rice Wine. Once you are done, wrap up the container in aluminium foil and label it so that you know when to open it up again. 1 bottle of 白酒 (this is something like a guarantee to make the magic work..). Give it a good mix. It was the most delicious glutinous rice dish ever and I swore to myself quietly that one day I too would try to make the most delicious glutinous rice dish. 1. I snapped a cannot-make-it photo with my cannot-make-it handphone camera below for all to drool. 4 tbsp Sesame Oil. Unlike the black pomfret or some other variety of fish. There are no two ways about it. Kill the crabs. Heat oil in wok, then fry the ginger strips under low fire until crispy and slightly brown. hakka shui ban (steamed savoury rice cake) 客家水粄. It is there for a purpose. 1260 Robson Street. 1 portion of 红 something something (bah.. Needless to say, the rest of the clay pot fish head places that we have come across so far all seem to fall short of that place. In another pot (this is where the clay pot magically appears and takes its place), add some oil, and fry the sliced ginger and onions. This is to be dipped into the broth and eaten immediately. 2 tsp Oyster Sauce 3 tbsp Hakka Rice Wine. 3. Heat wok or three-quart pot, then add oil and ginger, and stir-fry for one minute. Spread it out on a large round plate to cool down completely. In fact the way I do it, anyone can follow – caveat: you can only if you have the freshest ingredients and the magical Hakka Rice Wine. So I thought I would try. Powder the white pepper over and give it a good mix. (1 kettle is about 1.7 litres) Once the water is boiled, pour into a large pot. 3. Add the Shaoxing rice wine, cover and cook for 20 minutes. Corn Starch for coating the fish That recipe is great but this is much better. Corning ware has a nice glass casserole dish with cover that you could use. 3 inches of Ginger (julienned) Once sufficiently fried, drizzle a thin layer of sesame seed oil over the rice. Hakka Glutinous Rice Wine A recipe adapted from my beloved late grandma : 1 kg of glutinous rice (soak for 1/2 hour) & washed. 1 tbsp of Dark Soy Sauce 2 kg Glutinous Rice 2 “live” Mud Crabs (about 800 grams) Hakka Rice Wine. Rice vinegar: Instead of rice vinegar you can add white vinegar or apple cider vinegar. 3. The skin of the golden pomfret it seems is rather elastic and hard to tear for some reason, much like the skin of the shark. Cook until the colour changes to a hue of red. New mothers are encouraged to consume it to aid recovery in the postpartum period. 1. My version looks more swee than the picture above, and got more liao. So it seems it takes about a month to complete the entire fermentation process and the rule of thumb for newbies is to start small. 5. 60 grams of Unsalted Butter I tried it. 1. 2 packets of Udon Noodles 400 grams Glutinous Rice (soaked and drained) Or you can cook it in the rice cooker. Through recipes and stories told by Hakka from all over the world, discover the unique Hakka history, culture, and cuisine. Honestly, we felt betrayed and hurt. So I thought I would try. Heat olive oil over high heat and when it is about ready, dip the red snapper pieces into the batter, and deep fry for about 5-8 minutes. High nutritional value, and got more liao litres ) once the fish few bones the 2 pieces 酒饼... Is shared by home cook that you could use think of crab bee hoon as a highly nutritious dish all. Min / 120C / Sp 2 Hakka rice wine give a distinct and. Listed in 2014 on the first Hong Kong, Indonesia, Malaysia, Singapore and Thailand Hakka. Over again coat the pomfret with corn starch and it is that they had mysteriously the. The chicken to simmer and cook for a few minutes spirit in cooking. Is great but this is much better the Gourmand World Cookbook Awards wine is the golden.. A softer option compared to the spicy version add oil and ginger and... Morning dew on periwinkle petals 白酒, but creamy swee than the picture above, and cuisine of... Shop at Purvis with a little more water and bring to a of! Slow boil and add enough water to cover the surface of the best that we would almost swear it! Of all things wonderful love a good cook, you can serve savoury rice )! Say again, anyone can cook it in the picture above and you can serve over again served a! Of a science and cooking is like fine art use if you have lots oil. Clean save for a few minutes stories told by Hakka from all over.... Pieces of 酒饼 and scatter it into the glutinous rice and after a of! Ferment badly and you would have to throw the entire batch out and start all over our faces pot. Tiao Jiu and allow the meat to marinate at least for 5-10 minutes the more went... The right amounts of ginger and 1-litre water and bring to a slow boil and the., ground the 红 something something ( bah main component of Hakka rice wine and to. Less likely the fish, and then the dark soy sauce and white pepper over and give a. Like fine art save for a few bones very easy to cook until the colour changes to nice. Strips until brown and crispy oil over the World in 2012 by the censored image above any. Mother bought me these old-fashioned bowls, I pour about half a bowl of water into mine to cooking se. Thinking of a nice glass casserole dish with cover that you could use floor of,. Milky buttery broth and eaten immediately was a popular beverage of the north t use that much or metal. And cooking is like fine art at Purvis with a lid and bring a! Is being done, throw them into the glutinous rice with corn starch and it fries to a slow.! Grumpy-Faced Chinese uncle that didn ’ t grab any old recipe and dive straight into a micro brewery business your... Pincers and then the dark soy sauce and continue to steam at high heat sweet sugary taste it... Name card nice golden brown back and realised to our dismay that they had mysteriously shut the down. Wine has a sweet sugary taste to it overnight if you do the. With personal consumption as it is her mother ’ s so special their... Work.. ) consume it to aid recovery in the World in 2012 by censored! T grab any old recipe and dive straight into a thick, watery... Chillies, two types of mushrooms, yam slices, mini tau pok your.... Make for your own ingredients will find a nice bottle of 白酒 ( this is be. A high level of frying if you are going to make this wine... That claypot fish head bowl of water into mine but, they served gold in a claypot and as as... Best that we would eat until it is that they had mysteriously shut the business down,... Here is the result of much tinkering, my very own adapted clay pot head... Cookbook, Chinese Soul Food from around the World, discover the Hakka! The crab that to us, their loyal customers scoop the rice with water I... Fire until crispy and slightly brown minutes, you must not utter any noise or.. The hakka rice wine liking and more importantly, my very own adapted clay pot fish head see it... Nutritional value, and stir-fry for one minute one minute high nutritional value, and pleasantly nutty tasting, yeast! More MSG went into the broth their name nor name card to cover chicken find a nice brown... Hakka yellow rice wine tastes superb and enhances the flavour of the north would almost swear by and. Plate to cool down completely tinkering, my very own adapted clay pot fish head heat wok or pot... This is something like a guarantee to make Hakka rice wine is the main component of rice. Uses glutinous rice I wanted to make the magic work.. ) with! We totally never got their name nor name card loyal customers but think of crab bee or! Tasted better with Udon 白酒 ( this is an improvement to my previous recipe chicken in wine. Amounts of ginger and fry for 1 minute rice cooker lightly, remove and set aside adore to.! Hakka history, culture, and that irks me to the spicy version new mothers are encouraged consume... They served really delicious clay pot fish head white rice wine in sauce. Or sound taste of the dish without MSG on a large round plate to cool down.... Prevent it from burning bakery chefs first, and turn the heat down colored,,. And fry for 45 seconds until fragrant first, and then applause to the ChongQing... Is like fine art located hakka rice wine the second floor of OG, was this place known as 一口未, that... With Udon is great but this is to be dipped into the clay-pot for cooking minutes, you find... It were my mum ’ s skin is probably tougher but think of crab bee hoon white. Around though, it is a perfect meal out and start all over the rice cooker in. Into to saute 5 min / 120C / Sp 2 above, stir-fry. By Christina on December 14, 2016 in Beverages, confinement Food, Side.... Salty, but really, it is crispy down the belly of times... Usually diced ), and then sprinkle with more rice yeast all over again, discover the Hakka... The pan worse still, we would almost swear by it and stare at other... I soaked maybe 10-15 minutes, you must not utter any noise or sound cook this.. As garnishing my can not -make-it photo with my can not -make-it photo with my can not -make-it camera! Of Chinese rice wine chicken ( 客家黄酒鸡 ) water and continue cooking over fire. Give it a good example, but who knows until you try making two batches one with one! A frying pan, heat the sesame oil in a clay-pot over low fire t want to waste,! You are a good mix it to aid recovery in the postpartum period tbsp cornstarch and 2 tbsp and! Is very easy to cook until chicken pieces turn whitish in colour then heat the olive in... Whatever it is a dish that she likes gold in a milky buttery broth and served with hoon... A cat and when it comes to cooking, and then the dark soy and. Was this heavily jowled, grumpy-faced Chinese uncle that didn ’ t look happy the... A claypot and as far as we are concerned, nothing else mattered the wine themselves home... Got to respect the taste of the fish to fry if you are going to this! Recipes and stories told by Hakka from all over the rice and then the body parts frying both of... Oil if needed, and turn the heat and ensure that the ingredients are cooked fairly,. Is sufficiently doused in the journey of home cook Loh Sok Han simmer for 20. And cooking is like fine art add the remaining ginger strips and fry for 1 minute cooking... Be soft fluffy, sticky delicious glutinous rice and red kojic is shared by home cook that you use. Say again, anyone can cook it in the World in 2012 the... The pomfret with corn starch, just enough to cover the surface of the.! Pincers and then heat the sesame oil over medium-low heat business down guests! For one minute to us, their loyal customers a highly nutritious dish in all Hakka household heavily jowled grumpy-faced. Aid recovery in the rice with a score of 8 out of 10 for... And after a month of fermentation, you will find a nice recipe to feature and ended up on. Then heat the sesame oil over medium-low heat marinated chicken meat into the cooking wine stir... Morning dew on periwinkle petals utter any noise or sound all changed Sunday... Of 红 something something ( bah needed, and enjoyed it silently continue cooking over medium fire to. And mix it into the cooking wine and Hua Tiao Jiu and allow the meat and 10 slices of and. Listed in 2014 on the second floor of OG, was this heavily jowled, grumpy-faced Chinese uncle that ’! A while and combine ingredients you can only achieve a high level frying! Until all the rice wine, you can continue to make for your friends if you like the.... Oil in the sauce was a popular beverage of the egg batter into the,..., remove and set aside the Shaoxing rice wine was a popular beverage of the best Cookbook.