• 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  
Followers 0
Sugar Toad

Rice Wine

15 posts in this topic

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

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)

Ruth Friedman

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

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
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
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

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

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  
Followers 0

  • Similar Content

    • By liuzhou
      I think you’ll see in a moment why I didn’t just post this on the Lunch! topic. It was exceptional. An epic and it has been an epic sorting through the 634 photographs I took in about three hours. If I counted correctly, there are only 111 here.
       
      Like so many things, it came out of the blue. I was kind of aware that there was a Chinese holiday this week, but being self-semi-employed I am often a man of leisure and the holidays make little impact on my life. This one is in celebration of the Dragon Boat Festival (端午节 duān wǔ jié) and although it features nothing boat-like, it was festive and there is a dragon link.
       
      It started with this invitation which appeared on my WeChat (Chinese social media) account.
       

       
      Longtan (龙潭 lóng tán) means Dragon’s Pool and is more of a hamlet. It is about an hour’s drive north of Liuzhou city. I’d never heard of it and certainly never been there, but a friend of a friend had decided that a “foreign friend” would add just the right note to the planned event. I’ve seen many pictures of such “Long Table“ lunches and even attended one before – but this one was different and I was delighted to be invited.
       
      So, I was picked up outside my city centre home at 9 am and the adventure began. We arrived at the village at 9:45 to be met by the friend in question. He led me to what appeared to be the head man’s home, outside which was a large courtyard with a few men sitting at a trestle table seemingly finishing a breakfast of hot, meaty rice porridge washed down with beer or rice wine. I was offered a bowl of the porridge, but declined the beer or rice wine in favour of a cup of tea. After downing that and making introductions etc, I was left to wander around on my own watching all the activity.
       
       

       

      Rice Porridge
       
      Here goes. I'm posting these mostly in the order they were taken, in order to give some sense of how the event progressed.
       

       
      These two men were the undisputed kings of this venture, organising everyone, checking every detail, instructing less  experienced volunteers etc. It was obvious these men had been working since the early hours. and their breakfast was a break in their toil. There were piles of still steaming cooked pork belly in containers all over the courtyard.
       

      Some of this had been the meat in the rice porridge, I learned.
       
       

      This young lad had been set to chopping chicken. Not one chicken! Dozens.
       

       

       

       

       

      Entrails, insides and fat were all carefully preserved.
       
      In the meantime, the two masters continued boiling their lumps of pork belly. This they refer to as 五花肉 - literally "five flower" pork", the five flowers being layers of skin, fat and meat.
       

       

       
      Another man was dealing with fish. Carp from the village pond. He scaled and cleaned them with his cleaver. Dozens of them. 
       

       

       

       

       
      And all around, various preparations are being prepared.
       

      Peeling Garlic
       

       

      Gizzards and intestines.
       

      More Pork . You can see the five layers here.
       
      to be continued
       
    • 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.
    • By liuzhou
      An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.

      Thought there me be some interest here, too.

      Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
       
      Well, yes. A lot.
       
      Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
       
      In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.

      I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
       
      But what is it anyway? Which five spices?
       
      Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
       
      First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
       
      Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.

      1.


       
      Ingredients – 7
       
      Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
       
      2.
       

       
      Ingredients – 6
       
      Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.

      3.
       

       
      Ingredients – 15
       
      Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.

      4.
       

       
      Ingredients – 6
       
      Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
       
      So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
       
      But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
       
       
      I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!

      Like my neighbours and friends, I very rarely use it at all.

      In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
    • By liuzhou
      For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
       
      This weekend she held her wedding banquet.
       
      Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
      So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
       
      I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
       
      Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
       
       
      A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
       
       
      Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
       
      Quail soup which I neglected to photograph.
       
      Roast duck
       
      Braised turtle
       
      Sticky rice with beef (the beef is lurking underneath)
       
      Steamed chicken
       
      Spicy, crispy shell-on prawns.
       
      Steamed pork belly slices with sliced taro
       
      Spicy squid
       
      Noodles
       
      Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
       
      Mixed vegetables
       
      Fish
       
      Cakes
       
      Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
       
      Greenery
       
      Jiaozi
       
      There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
       
      The happy couple. I wish them well.
       
      *Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
    • By liuzhou
      A few days ago, I was given a lovely gift. A big jar of preserved lemons.
       
      I know Moroccan preserved lemons, but had never met Chinese ones. In fact, apart from in the south, in many parts of China it isn't that easy to find lemons, at all.
       
      These are apparently a speciality of the southern Zhuang minority of Wuming County near Nanning. The Zhuang people are the largest ethnic minority in China and most live in Guangxi. These preserved lemons feature in their diet and are usually eaten with congee (rice porridge). Lemon Duck is a local speciality and they are also served with fish. They can be served as a relish, too. They are related to the Vietnamese Chanh muối.
       
      I'm told that these particular lemons have been soaking in salt and lemon juice for eleven years!
       

       

       
      So, of course, you want to know what they taste like. Incredibly lemony. Concentrated lemonness. Sour, but not unpleasantly so. Also a sort of smoky flavour.
       
      The following was provided by my dear friend 马芬洲 (Ma Fen Zhou) who is herself Zhuang. It is posted with her permission.
       
      How to Make Zhuang Preserved Lemons
      By 马芬洲
       
      Zhuang preserved lemons is a kind of common food for the southern Zhuang ethnic minority who live around Nanning Prefecture of Guangxi Zhuang Autonomous Region in China. The Zhuang people like to make it as a relish for eating with congee or congee with corn powder. This relish is a mixture of chopped preserved lemons, red chilli and garlic or ginger slice in soy sauce and peanut oil or sesame oil.
       

       
      Sometimes the Zhuang people use preserved lemons as an ingredient in cooking. The most famous Zhuang food in Guangxi is Lemon Duck, which is a common home cooked dish in Wuming County, which belongs to Nanning Prefecture.
       
      The following steps show you how to make Zhuang preserved lemons.
       
      Step 1 Shopping
      Buy some green lemons.
       
      Step 2 Cleaning
      Wash green lemons.
       
      Step 3 Sunning
      Leave green lemons under the sunshine till it gets dry.
       
      Step 4 Salting
      If you salt 5kg green lemons, mix 0.25kg salt with green lemons. Keep the salted green lemons in a transparent jar. The jar must be well sealed. Leave the jar under the sunshine till the salted green lemons turn yellow. For example, leave it on the balcony. Maybe it will take months to wait for those salted green lemons to turn yellow. Later, get the jar of salted yellow lemons back. Unseal the jar. Then cover 1kg salt over the salted yellow lemons. Seal well the jar again.
       
      Step 5 Preserving
      Keep the sealed jar of salted yellow lemons at least 3 years. And the colour of salted yellow lemons will turn brown day by day. It can be dark brown later. The longer you keep preserved lemons, the better taste it is. If you eat it earlier than 2 years, it will taste bitter. After 3 years, it can be unsealed. Please use clean chopsticks to pick it. Don’t use oily chopsticks, or the oil will make preserved lemons go bad. Remember to seal the jar well after picking preserved lemons every time.
  • Recently Browsing   0 members

    No registered users viewing this page.