Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees)

Ayer Tawar, Sitiawan (Manjung district) in Perak is well-known for its homemade red glutinous wine.  Practically, most of the families (esp the older generation)  in Manjung know how to brew red glutinous wine. Besides birthdays, Chinese New Years, during confinement period, new mothers would eat red glutinous wine chicken with Sitiawan handmade mee suah, (click here for the recipe ---> Sitiawan Ang Jiu Mee Suah) which is also a popular delicacy in Sitiawan not to be missed if you happen to visit Sitiawan.  Since I married to my husband, my in-laws who are from Taiping start to love my mum's ang jiu mee suah and her home brewed ang jiu too!

Click here for the recipe --->Sitiawan Ang Jiu Mee Suah

After harvesting the rice wine, we don't throw the lees but store some in the fridge for future use or give it to whoever may want it. Ang Zhao is very versatile in most of the Sitiawan cuisines and it's yummy too. .In case you are interested, here's some of my old posts using ang zhao/wine lees. Just click at the respective link for the full recipe.

Braised Ang Zhao Chicken with Arrowhead (慈菇/ngaku)

Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao)

Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees) is another dish which my mum likes to cook for us. It's our favourite since young and my late dad's favourite too. It's very easy to prepare and fuss free too.

Ingredients :

- 2 strips of pork belly (sliced and marinated)

- 1/2 bowl black fungus (soaked, washed and finely sliced)

- 1/2 radish (peeled and cut into wedges)

- 2 thumbsised ginger (cut and crushed)

- 1 star anise

Marinade :

- 1 tbsp ang zhao

- 1/2 tsp five spice powder

- salt to taste

- soy sauce to taste

Seasonings : (to taste)

- 2 tbsp red glutinous wine or Chinese cooking wine

- soy sauce

- salt

- a dash of sugar

- dark caramel sauce

Method :

1)  Arrange marinated pork belly at the bottom of a pot or pan.

2)  Add the remaining ingredients on top and pour 3 cups of hot water (or enough water to almost cover all the ingredients) into the pot.

3)  Cover and bring to boil at high heat.

4)  Lower the heat and braise it for about an hour or more or until the meat is soft.  Add hot water if necessary and/or if the meat is still not ready.

5)  When the meat is ready and the gravy is thicken, add seasonings to taste.

6)  Dish out and serve.

Serve with steamed rice or plain buns.

Add extra wine if you love the gravy as it's very yummy :)

This is very ho jiak!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

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Kajang Claypot Chicken Wine (Fah Tui Kai/Drunken Chicken)

I used to cook chicken wine using my homemade red glutinous rice wine.  However, this Kajang Claypot Chicken Wine is slightly different from my usual Sitiawan Ang Jiu Keh which we would eat it with Mee Suah.

Sitiawan Ang Jiu Keh which we would eat it with Mee Suah (click for the full recipe if you want to try this  popular dish of  Sitiawan, Perak)

The difference here is that instead of red glutinous wine, it used Chinese Cooking Wine (Hua Tiao Chiew) and it has big onions in it. This Kajang Claypot Chicken Wine is adapted from Y3K(29) pg 52 with minor modification.

 

Overall, it's very delish and appetizing.

Ingredients A : 

- 250gm chicken (cut into pieces and marinated with soy sauce)

- 1 tbsp deep-fried minced garlic (I used 3 cloves garlic but without deep fried)

- 3 slices ginger (I used 2 big thumbsized ginger as I love it with lots of ginger)

- 1/2 big onion (I used 1 big onion, cut)

- 3 tbsp superior stock (I used 1 cup of hot water)

Seasonings A: (for marinate)

- 1.5 tbsp oyster sauce (I omitted as I prefer the original taste)

- 1 tbsp soy sauce

- 1/2 MSG (I omitted)

Seasonings B : (to taste)

- 1/2 dark soy sauce 

- salt

- 2 tbsp Chinese cooking wine

- 1 cup of homemade red glutinous rice wine (my addition to the above)

- some sesame oil (my addition)

Method :

1)  Arrange ginger, garlic and marinated chicken in a claypot or sandpot.

2)  Add hot water and cover.  Cook at high heat for 5 minutes.  Then lower the heat to medium heat and cook till chicken is semi-cooked.

3)  Add dark soy sauce, red glutinous rice wine and big onions. Let it simmer for about 3 minutes.

4)  Drizzle Chinese cooking wine and sesame oil.  Stir and mix well. Bring to a quick boil.  Add Salt to taste.

5)  Serve hot with steamed rice.

Do enjoy :)

I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours

and to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

I am also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.

 

To receive new updates, do LIKE me on FACEBOOK.   Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Bubur Lambuk or Spiced Porridge/Congee (using Toshiba Rice Cooker)

This year the fasting month for Muslims began on 10 July.  As such, a month-long  Ramadan Bazaar can be seen in most of the places offering a variety of delicacies to Muslims and non-Muslims alike. Those days, I really enjoyed going to Pasar Ramadan as we were be spoilt with a variety of mouth-watering delicacies, be it savoury dishes or sweet desserts.    Yesterday I went to Ramadan Bazaar near my place to pack some food for dinner.  I also bought a tub of bubur lambuk (spiced porridge/congee).  It's so expensive. Imagine a very small tub of this porridge was sold at RM5.  Instead of beef, they had shredded chicken in it and what I got was a miserable one or two shredded chicken!  Luckily the taste is quite good.   So what, I decided to cook my own bubur lambuk when I saw Wendy's Bubur Lambuk which she posted for KL Selangor Food Fest.  My recipe is basically based on Wendy's recipe with some minor changes.  Wendy, thanks for sharing your recipe!

This porridge is really superb and great!  I adjust the measurement accordingly and the flavour of the spices is just amazing!  I added extra coconut milk (santan) as I love santan.  It's very creamy and smooth.  However, my hubby doesn't like too much santan.  I'm sure there will be many more rounds of  Bubur Lambuk from me but will reduce the santan or omit it, just to please the man of the house!! hehehehehe...

Do give this a try.  It's packed with sweet aroma of spices.

Ingredients :
- 1.5 cups rice
- 1 bowl finely sliced chicken fillet (marinated with soy sauce and pepper)
- 1 medium red onion (sliced)
- 4 cloves garlic (chopped)
- 4 lemongrass (slit and crushed)
- some pandan leaves (cut)
- 1 tbsp dried shrimp (rinsed and finely chopped)
- 1 cup coconut milk
- 1 Tbsp ghee or butter (I used ghee)
- 1 Tbsp oil

Spices :
- 2 inches cinnamon stick (kulit kayu manis)
- 1 tsp fenugreek (halba)
- 1/2 tsp fennel seeds (jintan manis)

- 1/2 tsp fennel powder (serbuk jintan manis)
- 1 star anise (bunga lawang)
- 5 cardamoms (buah pelaga)
- 4 cloves (bunga cengkih)
-1 tsp kurma spice (rempah kurma)

Garnish :
Sliced chinese celery
Sliced spring onions
Crispy shallots and garlic

Method :

1)  Wash rice and add water accordingly.  Tear pandan leaves into the rice cooker.
2)  Close and press the  'Congee' button.

3)  Meanwhile, heat oil and ghee in a wok.  Saute onions and garlic until fragrant.

4)  Then, add in spices and chicken meat.
5)  Stir fry until the chicken meat is blended with the spices and almost dry.
6)  Add in chopped dried shrimps.  Stir and mix well.
7)  Dish out and set aside.

8)  When there is a beep sound from the rice cooker, transfer the spiced chicken  into the rice cooker.
9)  Close and press 'Quick Cook/Steam' button.
10) When there is a beep sound, open the lid and remove the pandan leaves.

11)  Add in hot water as required.
12)  Season with salt.  Stir and close.
13)  Press the 'Quick Cook/Steam' button.
14)  Continue cooking and add in hot water if necessary.  Wait for the beep sound.

15)  Add santan.  Stir and mix well.  Close.
16)  Press 'Quick Cook/Steam' button .
17)  Let it keep 'Warm' for about 1 hour before serving.
18)  Serve hot.
19)  Garnish with Chinese celery, spring onions and crispy shallots & garlic.

Note :  The whole process takes about 2.5 to 3 hours depending on your method of cooking (either using slow cooker, rice cooker, pressure cooker or gas stove).  I am using brown rice.  So, if you are using white rice, the cooking time is faster than brown rice.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.

To receive new updates, do LIKE me on FACEBOOK. Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)