This is my last drop of homemade rice wine, into the bowl of Mee Suah soup this morning. I had a whole bowl by myself this afternoon and I am really satisfied with it. Gosh, I think I eat more than a confinement lady.  Yesterday morning when I was at the shop buying some pork ribs, the taukeh gave me a small piece of pig’s liver and a piece of pig’s kidney for FREE. I told Dearie Suki this taukeh really seng mok because I am his frequent customer. I go there once a week but every time I go there I am sure to spend a lot of money on buying pork and ribs.

So here you go, my Rice Wine Mee Suah this morning is with pig’s liver and kidney and wood’s ear fungus.

Ingredients :
1 piece pig’s kidney, cut into thin slices
1 piece pig’s liver, cut into thin slices
1 small piece wood’s ear fungus, soaked in water and cut into thin slices
Some sesame oil
1 piece young ginger, cut into thin strips
3 cups
Salt and sugar to taste
1/2 bottle of glutinous rice wine
1 bundle of mee suah, washed and drained

Method :
1. Heat sesame oil in pan. Saute the younger till fragrant.
2. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil.
3. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah.
4. Season with salt and sugar and let it simmer for a minute or till the liver and kidney is cook. Dish up and serve hot.

This is a past dated post which I forgot to blog about it till SS called me today to chat over the phone. As usual my group of friends are really caring and concern over my current unhappiness. Well what I could tell them is I have to take it as it is and when there are opportunity to come I will just grab it and go. SS will be going to US for some company training and she is asking me whether I want to tag along or not since accommodation is free and what I need to do is just apply for the US visa and buy an air ticket and follow her along. She is extending her trip and will be travelling to Las Vegas for a holiday and has been checking on all the vegas hotel rates. Hmmm… should I go or not? If I go I need to use extra money this year and furthermore if I go I would want to go for a month since the travelling is so far. Wah, I think I need atleast RM10K for the whole trip. Haizzz.. so better not to go.

Chatting halfway, SS was telling me she missed the Rice Wine Chicken I cooked for them when they are at my place about 2 months ago for a small gathering. ” Oohhh… SS, if you want to eat you can anytime call me and I will cook again for all of you”… hahaha… I am craving for this also.

Ingredients :
1 kampong chicken, cut into small pieces
Some sesame oil
1 bowl young ginger, cut into thin strips
10 – 15 pcs mushroom, soaked and cut into half
1 cup water
Salt and sugar to taste
1 bottle of glutinous rice wine ( click here for the recipe )

Method :
1. Heat sesame oil in pan. Saute the younger till fragrant.
2. Add in chicken, mushroom and water.
3. Let it simmer till chicken is cook.
4. Pour in one bottle of glutinous rice wine and let it simmer for a while. Season with salt and sugar. Dish up and serve hot with mee suah or rice.

Note : I added little water to it cos I would prefer it with more kau kau with  glutinous rice wine. Thank GOD the girls didn’t get drunk after eating this. Hahaha…

My colleague in office gave me a bottle of her homemade rice wine. Wah her rice wine really very red in colour and I wonder what she added in it. According to her this is how the Foochow make their rice wine. They added a lot of that red rice husk thingy. She is a Foochow too and she always recommend a lot of Foochow dishes to me. Some of it are really unique .

I saw some pig’s kidney when I was at the shop buying some pork. Wah pig’s kidney is also one of my favourite especially cook with rice wine. Bough 2 kidneys at RM4 and OMG, it s indeed very expensive for that 2 small pieces of kidneys. Where else for the pig’s liver, the taukeh is giving me for free.

Ingredients :
2 pigs kidney, cleaned and cut into small pieces
Some chopped onion and garlic
Some ginger, cut into thin strips
Sesame oil
2 bowls of rice wine
Salt and sugar to taste

Method :
1. Heat sesame oil in pan. Sautee ginger, onion and garlic till fragrant.
2. Add in rice wine.
3. Once boil add in pig’s kidney and let it simmer for another 3 minutes.
4. Season with salt and sugar. Dish up and serve hot.

While I was making this Glutinous Rice Wine in the kitchen, Dearie Suki me and he shake his head. I asked him why he shaked his head and he answered me…” Wah, Lor Mai Chau you also know how to do ah”. I answered … ” I wai sek mah, I didn’t give birth baby and no body give me, I do myself la. But Dear ah, don’t know will success or not leh”.

My colleague, TPL who is a Foochow from Setiawan, teach me how to make Glutinous Rice Wine. She told me it is real easy and at first I am not so keen to make myself. If I want to eat, anytime I can just buy from those aunty selling at the wet market. Per bottle is about RM10 – RM15 ( soya sauce bottle +/- 750ml ). Think about it, it is also quite expensive and end up I give it a try.

There is a myth when making the glutinous rice wine. The person who make the wine have to clean herself before she do it (she told me got to take bath and wash hair ) and it has to be early morning before the sun rise, and also to make sure you are not having menses. Well, I didn’t follow the rules and my Glutinous Rice Wine also turned out as good as those store bought. So all these are so unbelieveable. Hahaha

Chau Peang

Ingredients :
1 kg glutinous rice, soaked overnight
3 pcs chau peang ( yeast biscuit, get the sweet type )

Method :
1. Drained the glutinous rice and put in the rice cooker. Add water just nice to cover over the rice and cook until rice is done.
2. Take out and spread it out in a tray. Let it cool completely.
3. Crushed the chau peang till very finely.
4. Put a layer of glutinous rice in a cleaned jar. Then sprinkle the finely crushed chau peang on top of the rice. Then add another layer of rice and chau peang and repeat till it is done.
5. Close the jar tighty and seal it with a cloth. Leave the jar in a cool place and allow it to ferment for 30 days.
6. After 30 days, stir the wine and strained it with a piece of cloth and discard all the residue. Put the strained wine in a cleaned pot and bring it to a quick boil.
7. Then cool it completely before you bottling it.

Note : Make sure all the pots, utensils and bottles are cleaned and dry. Even our hand must be dry when handling this.

Cooled glutinous rice.

Finely crushed chau peang is sprinkle on top of the glutinous rice.

Seal tightly and place in cool place.

After 30 days, strained the glutinous rice wine.

Once cooled, store it in the bottle and used it to cook your favourite Chicken Rice Wine. My favourite dish during confinement period. Wah, saliva start drooling!