21-day recipe: Glutinous rice wine

This is my second attempt to make this. The first time, I left the rice to ferment to more than 20-21 days. There was a recipe that said as long as possible but it did not work for me - the resulting liquid was more like vinegar.
So, for this second time, I cooked the glutinous rice in the rice cooker, instead of trying to steam it to get nice whole grains with less starchiness. Steaming in my wok for such a lot of rice doesn't work well. And I will harvest the wine at 20-21 days' time.

Cooked 1 kg (and a bit more) of glutinous rice in the rice cooker. First layer ...

3 pieces of wine biscuit per kg of rice.

Pounding in this metal plate doesn't work for the initial big pieces. Did that in a sealed plastic bag, then back to this plate.

Pounded the wine biscuit to almost powder form.

Added wine biscuit powder to first layer of rice.

Next layer of rice and wine biscuit.

Third layer.

Added about half a cup of water, pressed the rice down.

Smoothed the top layer, made a hole for fun!

Cut up old T-shirt, washed and dried to cover the pot. Held in place by rubber bands. Cover.

Started on 25 Sep 2016, to be harvested on 15 Oct 2016.

28 Sep 2016: A layer had formed and the alcohol smell had been strong these past few days.

Bought this salt-less rice wine from NTUC $2.80. Some say that salty cooking wine is also ok.

28 Sep 2016: Added rice wine. 160ml. Supposed to be half bottle per kg of rice. But how much is half bottle?

At half way point, checking ...

4 Oct 2016: I thought it was a solid mass, until I tilted the bowl a little. There's lot of liquid in there!

Harvest

15 Oct 2016: First taste - it is sweet.

Harvest on 16 Oct 2016.

Let it drip without pressing the residue.

Quite a lot.

Bottle up the first harvest. Then press the liquid from the residue.

2 taller bottles contain the 1st drip-only wine. Red cap bottle contains the residue. Maybe I can cook with this ...

Comments

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa...

Homemade Vinegar Chilli Sauce (cili cuka)

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott...

Ti wan chye / Di huang miao

Update 26 Sep 2017 Ti wan chye or di huang miao or whatever you call it - this vegetable is very easy to plant. Just stick a cutting into the soil, water it and it should survive. Planted a few cuttings from my supermarket purchase in my prettiest pot! This photo was taken some time after. 31 May 2017 14 July 2017: Before first harvest. Note: Self-watering system. 22 July 2017: Tender leaves. 23 July 2017: After harvest. 9 Aug 2017: A few more leaves. Besides dried coffee grounds, Epsom salt solution will be added as fertilizer next. 26 Sep 2017

mycookerygarden

Search This Blog