Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Sugar Toad

Rice Wine

Recommended Posts

I am following a vague recipe out of a Wei-chuan book. I am using Plum Blossom brand sweet rice, is this the right rice to use? I have made a lot of beer and wine in the past, and I am wondering about the fact that the recipe is made in an open jar. I know you should at least put a cloth over the jar to keep the bugs out, but I cannot get use to the fact that there is no airlock. Will it not turn to vinegar in an open jar? Also is there anything good to do with the leftover solids? P.S. I posted this under elsewhere in asia, but should have posted it here. Sorry about that, I'm new at this. :wacko:

Share this post


Link to post
Share on other sites
Ruth   

Yes you are using the correct rice. It is a long time since I made wine rice but I always used to cover it (not tightly) and leave it in a dark, fairly warm place for two or three days. After that cover tightly and keep in the refrigerator. As long as the rice is covered with the liquid you can keep it indefinitely. I have friends who just eat the left over rice as a dessert! I know of nothing else you can do with it. Wine rice is available now at the Chinese supermarkets and I find little difference between what I buy at the Hong Kong Supermarket and the wine rice I used to make for myself.

I hope that this has been of some help


Edited by Ruth (log)

Share this post


Link to post
Share on other sites

This is probably of very little help, but when I was a child, a friend of the family did serve us the wine rice as a dessert. I remember it vividly as they had used a candied preserved plum (suan mei) in its preparation. It was very unusual and extremely sour, but good.

Share this post


Link to post
Share on other sites

Rampant dyslexia here? Or am I the only one who thinks Sugar Toad is asking about making rice wine, not wine rice?

Share this post


Link to post
Share on other sites
Rampant dyslexia here?  Or am I the only one who thinks Sugar Toad is asking about making rice wine, not wine rice?

Gary Soup, is right; I am trying to make rice wine, and I thoght the wine rice was a little use by-product. I pitched my yeast about 24-hours ago and nothing is happening yet do you think my yeast is dead?

Share this post


Link to post
Share on other sites
trillium   

How warm is the ambient temp? It might need a little more time to get going... I don't know about the Wei chuan recipe, but I've been told you need to use more than 1 cake for a kilo of glutinous rice. My friend's mum using 4 -5 cakes / kilo. I'm sure there is variation though.

Keep us updated!

regards,

trillium

Share this post


Link to post
Share on other sites
How warm is the ambient temp?  It might need a little more time to get going...  I don't know about the Wei chuan recipe, but I've been told you need to use more than 1 cake for a kilo of glutinous rice.  My friend's mum using 4 -5 cakes / kilo.  I'm sure there is variation though.

Keep us updated!

regards,

trillium

The Wei-Chuan recipe calls for 3c. rice + 3c. water + 1.5g. of yeast. I weighed the rice and it was about 660g. 1.5g. of yeast is less than 1/2 a ball. My room temp is 78+/- and it is in the dark. I tried to bloom my yeast in a cup of warm water and I couldn't see anything happening. But I have never used this kind of yeast before. :wacko:

Share this post


Link to post
Share on other sites
Shiewie   
I have friends who just eat the left over rice as a dessert!

There is a fermented rice dessert in Malaysia (probably Indonesia and Singapore too) called 'tapai' made much the same way as rice wine. It's sold in supermarkets in plastic containers or at markets in little banana leaf wrapped packages.

Share this post


Link to post
Share on other sites
soyamiso   
The Wei-Chuan recipe calls for 3c. rice + 3c. water + 1.5g. of yeast.  I weighed the rice and it was about 660g.  1.5g. of yeast is less than 1/2 a ball.  My room temp is 78+/- and it is in the dark.  I tried to bloom my yeast in a cup of warm water and I couldn't see anything happening.  But I have never used this kind of yeast before. :wacko:

Any luck so far?

If yeast is the problem, this link may help: http://web.foodnetwork.com/food/web/encycl...70,1177,00.html

As for covering or not covering the wine container, I'd at least use cheesecloth. I had that same question with my salty eggs recipe (I finally decided to tightly seal them, since I found ONE jar sealed that way at the Chinese supermarket. Usually, they're just packed dry in styrofoam).

Share this post


Link to post
Share on other sites
As for covering or not covering the wine container, I'd at least use cheesecloth.  I had that same question with my salty eggs recipe (I finally decided to tightly seal them, since I found ONE jar sealed that way at the Chinese supermarket.  Usually, they're just packed dry in styrofoam).

Oddly enough, I just noticed the Hubei salted eggs in liquid (brine?) in a jar for the first time today, sitting right next to the ones in styrofoam (and from the same producer). The tight seal may be just for shipping purposes.

Share this post


Link to post
Share on other sites
The Wei-Chuan recipe calls for 3c. rice + 3c. water + 1.5g. of yeast.  I weighed the rice and it was about 660g.  1.5g. of yeast is less than 1/2 a ball.  My room temp is 78+/- and it is in the dark.  I tried to bloom my yeast in a cup of warm water and I couldn't see anything happening.  But I have never used this kind of yeast before. :wacko:

Any luck so far?

If yeast is the problem, this link may help: http://web.foodnetwork.com/food/web/encycl...70,1177,00.html

As for covering or not covering the wine container, I'd at least use cheesecloth. I had that same question with my salty eggs recipe (I finally decided to tightly seal them, since I found ONE jar sealed that way at the Chinese supermarket. Usually, they're just packed dry in styrofoam).

Yes my yeast did finally kick over but it took a few days. Is this the way this type of yeast is; or do you think my yeast is degraded a bit? I have some type of mold growing on the top; is this normal? I thought this would happen, I am used to brewing beer and you must have a sterile environment from outside containments. I was reading on some saki sites that they grow mold on the rice as part of the process. I want to make some type of muffin or cake from my wine rice, anybody got a good recipe?

Share this post


Link to post
Share on other sites
trillium   

I don't think you're supposed to have mold, but it probably won't hurt you all that much either. Next time you might try making it with more yeast, so you have a bigger population to start with.

regards,

trillium

Share this post


Link to post
Share on other sites
Also is there anything good to do with the leftover solids?

The rice solids that remain are often used as a sauce ingredient, particularly in some Sichuan dishes. I'm thinking of 'Kan Sau' Sauce, most often encountered as Prawns with Chile Sauce, a Hunan-Style Whole Crispy Sea Bass and in Sliced Fish Filet w. Wine Sauce.

To make Prawns with Chile Sauce:

Marinate 1 lb. of shrimp in 1 egg white, salt, sherry and cornstarch. Then velvet them in oil for a minute before braising them in the following sauce:

1) In a clean wok briefly saute in 2 t vegetable oil:

1 T minced ginger

1 t minced garlic

1 T chile paste w. garlic (more or less to taste)

2) then add:

1 1/2 T fermented rice

3 T catsup

1 T shaoshing wine or dry sherry

1 t soy sauce

4 t sugar

1 t white vinegar

1/2 t MSG (opt)

1/4 cup chicken stock

3) bring the sauce to a boil and then add the shrimp and cook for 30 seconds

4) thicken with cornstarch slurry (about 1- 1 1/2 T)

5) add:

2 T finely chopped scallion tops

at the last moment add: 1/2 t sesame oil

Share this post


Link to post
Share on other sites
lorea   

I've been making batches of rice wine and using them for sweet rice soup balls. I came upon Ed's recipe for Prawns with Chile Sauce and wow....that was good! I basically followed the recipe but made it less sweet (my rice wine has gotten much sweeter with age) and spicier.

The rice wine added a lot of complexity to the dish. I think I'll definitely be using my rice wine in more savory dishes from now on! Thanks for posting the recipe! Please feel free to post some more. :wub:

Share this post


Link to post
Share on other sites
I've been making batches of rice wine and using them for sweet rice soup balls.  I came upon Ed's recipe for Prawns with Chile Sauce and wow....that was good!  I basically followed the recipe but made it less sweet (my rice wine has gotten much sweeter with age) and spicier.

The rice wine added a lot of complexity to the dish.

So happy you enjoyed the recipe.

You can adapt it for a Whole Crispy Sea Bass.

To prep the fish:

Butchering the fish: Use a 2 1/2 lb. white fleshed fish such as a sea bass. Lay the fish on its side and holding your knife at a 45 degree angle to the cutting surface make 3 or 4 incisions across each side of the fish. Each cut should go all the way to the bone and be parallel to and about 1 1/2" away from the previous cut. When properly done you should have 4-5 flaps of meat on each side, with each flap firmly attached at the bone.

Dredging and frying the fish: Using a large wok heat 8 cups of vegetable oil until it is very hot: 375 degrees F. Make a cornstarch slurry (with cornstarch and water), and have 1 1/2 cups of dry cornstarch on a piece of wax paper. First dredge the fish in dry starch, then dip it in the slurry and then back in the dry starch. This triple starch application is a professional chef's trick for getting an extra crispy coating. Shake off any starch that doesn't cling to the fish , and then gently lower the fish into the oil. Make sure there is at least 2" between the edge of the wok and the level of the oil. This so the hot oil doesn't spill out when the fish is placed in the wok. Cook vigorously over the highest heat, until the fish starts to lightly color, about 5 minutes. Working gently (the fish will be fragile) remove the fish from the wok and let the oil reheat for a minute or two. When it is quite hot and almost smoking, 375 -400 degrees F., return the fish to the oil for about 2-3 minutes, until the batter is medium brown and quite crisp. Drain well and using a paper or kitchen towel dab away any extra oil that sticks to the fish.

Place the fish on a serving platter while making the sauce.

To make the sauce: use the technique and sauce recipe that I have listed above for Prawns with Chile Sauce, but add 2 T each of minced bamboo shoots and mushrooms (cut to the shape of pieces of rice) and omit the catsup. Also add 1/2 cup chicken stock and 1 T kikkoman soy and 1 T dark soy. Bring the sauce to a boil, thicken with cornstarch slurry and just before serving add some chopped scallions and 1 t sesame oil. There should be enough sauce to coat the fish and the plate around the fish. Serve immediately.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
    • By liuzhou
      I’m an idiot. It’s official.
       
      A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Nonsense. They are very easy to find. They just go under a completely different name from the stems – something which had slipped my very slippery mind.
       
      So, here on-topic is some celtuce space.
       
      First, for those who don’t know what celtuce is, let me say it is a variety of lettuce which looks nothing like a lettuce. It is very popular in southern mainland China and Taiwan. It is also known in English as stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce. In Chinese it is 莴笋 wō sǔn or 莴苣 wō jù, although the latter can simply mean lettuce of any variety.

      Lactuca sativa var. asparagina is 'celtuce' for the technically minded.
       

       
      Those in the picture are about 40 cm (15.7 inches) long and have a maximum diameter of 5 cm (2 inches). The stems are usually peeled, sliced and used in various stir fries, although they can also be braised, roasted etc. The taste is somewhere between lettuce and celery, hence the name. The texture is more like the latter.
       
      The leafing tops are, as I said, sold separately and under a completely different name. They are 油麦菜 yóu mài cài.
       

       
      These taste similar to Romaine lettuce and can be eaten raw in salads. In Chinese cuisine,  they are usually briefly stir fried with garlic until they wilt and served as a green vegetable – sometimes with oyster sauce.
       
      If you can find either the stems or leaves in your Asian market, I strongly recommend giving them a try.
    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  • Recently Browsing   0 members

    No registered users viewing this page.

×