tag:blogger.com,1999:blog-5389659355332141065.post5306319623561678542..comments2023-12-20T15:58:13.848+08:00Comments on GNK on the Go!: The Secret (Foochow Red Wine)Unknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-5389659355332141065.post-29172743074319080152015-11-29T23:38:43.189+08:002015-11-29T23:38:43.189+08:00Where can i buy tis Uang Chew or u'ng zao at K...Where can i buy tis Uang Chew or u'ng zao at Kuala Lumpur? NSK got?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-66748333583834630832014-10-14T11:13:43.255+08:002014-10-14T11:13:43.255+08:00You may try this place for red glutinous wine &am...You may try this place for red glutinous wine & mee suah. I recently found it at noobcook.com. <br /><br />家發手工福州麵線 Perusahaan Makanan Jia Fatt<br />No. 2179B, Kampung Bintang, 32000 Sitiawan, Perak, Malaysia<br />H/P: 012-5709507, 016-5003955Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-40410559609546166502013-06-04T07:24:38.330+08:002013-06-04T07:24:38.330+08:00Ι dгop a leаve a reѕρonѕе when I apрrеciate a ρost...Ι dгop a leаve a reѕρonѕе when I apрrеciate a ρost on а sitе oг І have something tο <br />vаluable to сontributе to thе discussion.<br />It iѕ caused bу thе fire ԁiѕρlayed in the article I read.<br />Anԁ after thіs post "The Secret (Foochow Red Wine)".<br />I waѕ еxcited enough to drop a thought ;-) I actuаllу ԁo hаvе а few queѕtiοns <br />foг you if yοu tеnd not to mind. Could it be just me oг doеs it sеem like a few of thesе commеnts look like ωгitten by bгaіn deаd рeople?<br />:-P And, if you аre posting оn <br />aԁditional plаces, I'd like to keep up with you. Would you make a list all of all your community pages like your twitter feed, Facebook page or linkedin profile?<br /><br />My homepage: <a href="http://lloydirvin.wallinside.com/" rel="nofollow">Lloyd Irvin</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-9763496696990480652012-05-01T14:00:34.521+08:002012-05-01T14:00:34.521+08:00I too from Sibu, a pure Foochow man but residing i...I too from Sibu, a pure Foochow man but residing in Singapore now. I am so glad that I learn how to make "Uang Chew" from my mother just few years before she passed away. Both my wife (teochew) and 2children love to eat different dishes cook with "Uang Chow" especially cooking with duck and Mee Sua. For past few years, I have been cooking "Uang Chow" Mee Sua for my friends and relative during CNY and they all enjoy it very much.<br />So I am excited to start a stall to sell "Uang Chow" Mee Sua here when I am getting tired with my current job. Do you think it is a good idea? Try to preserve this sepcial Foochow traditional dish as long as possible and share with other food lovers.<br /><br />So will you support me? Hahaha.....Looking forward for the day to come.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-82367538312942560662011-09-14T12:15:17.397+08:002011-09-14T12:15:17.397+08:00I grew up in Brunei and my dad is a Huchew from Si...I grew up in Brunei and my dad is a Huchew from Sibu. Although I dislike alcohol and a lousy drinker, I love this sauce. Spare ribs and Hunggang are my favorites. There are no restaurants here serving this dish since it is associated with alcohol. So that makes me order it every time I am back in Miri.<br />I was looking for this recipe a long time ago. Only knowing the Romanized name (in Foo Chow) without the correct spelling is quite hard to google. This ingredient is like a "Miso" to Chinese in Sarawak, although I have seen a very few overseas Chinese chef use this as a sauce.<br /> Really very grateful that you to have posted the whole procedure. Although it's harder than making yogurt. I am looking forward in trying this recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-48689502528442660962011-09-14T12:15:14.071+08:002011-09-14T12:15:14.071+08:00I grew up in Brunei and my dad is a Huchew from Si...I grew up in Brunei and my dad is a Huchew from Sibu. Although I dislike alcohol and a lousy drinker, I love this sauce. Spare ribs and Hunggang are my favorites. There are no restaurants here serving this dish since it is associated with alcohol. So that makes me order it every time I am back in Miri.<br />I was looking for this recipe a long time ago. Only knowing the Romanized name (in Foo Chow) without the correct spelling is quite hard to google. This ingredient is like a "Miso" to Chinese in Sarawak, although I have seen a very few overseas Chinese chef use this as a sauce.<br /> Really very grateful that you to have posted the whole procedure. Although it's harder than making yogurt. I am looking forward in trying this recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-49218603582086789442011-08-06T23:01:28.090+08:002011-08-06T23:01:28.090+08:00Thank you so much for posting this recipe. I follo...Thank you so much for posting this recipe. I followed it and blogged about it in dutch. If you're curious for the result/photos, this is the link: <a href="http://www.aziatische-ingredienten.nl/en/foochow-rode-rijstwijn/" rel="nofollow">rode rijstwijn </a>.<br /><br />I'm not sure I like the lees, but using the wine in some chickenbroth with mee suah noodles was brilliant!Robinhttp://www.aziatische-ingredienten.nlnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-82415617713625588532011-07-08T18:10:52.879+08:002011-07-08T18:10:52.879+08:00Hi Nee, my chinese name is Nee too :). I like read...Hi Nee, my chinese name is Nee too :). I like reading your blog and looking at the beautiful pix of your food. I am sure they taste as good! Being a foochow myself, i love red wine chicken soup, not to be missed on birthdays and first day of CNY. There is never a day red wine is missing in our household. I am very lucky for I stay with my mom and she brews the red wine, at least twice a year. But she always prepares the ingredients and makes it when I'm not around. ...I'll try brewing one of these days. :)WinnieTnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-6245674731437936972011-06-25T21:29:33.554+08:002011-06-25T21:29:33.554+08:00hi ann. i actually have no idea. but you could try...hi ann. i actually have no idea. but you could try asking anyone who is foochow. or anyone from setiawan. they prob will be able to direct you. or anybody selling ginger wine or homemade wine. that is all i can think off.NEEnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-4412637948978773052011-06-18T13:58:24.442+08:002011-06-18T13:58:24.442+08:00Hihi, may i know where can i buy the red wine past...Hihi, may i know where can i buy the red wine paste maybe in Penang or KL? thank you.Annnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-49771066916640653972009-03-13T06:20:00.000+08:002009-03-13T06:20:00.000+08:00I am so happy to find your site. I thought my fooc...I am so happy to find your site. I thought my foochow heritage would be lost forever!stephtiewhttps://www.blogger.com/profile/11074326574259460815noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-76364062713041054002008-08-07T02:05:00.000+08:002008-08-07T02:05:00.000+08:00Oh Well Done!!! Ive been looking for how to make ...Oh Well Done!!! Ive been looking for how to make this for ages, fantastic that youve got it up online! I can't wait to make this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-45017079508067479892008-07-01T20:48:00.000+08:002008-07-01T20:48:00.000+08:00wow kitty cat you are really catching on with fooc...wow kitty cat you are really catching on with foochow food. a true foochow lady soon. Oh must get your MIL to make your red wine for confinement. nothing better than homemade. I am planning another batch for this year. running out already.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-90996239724684481152008-06-28T22:32:00.000+08:002008-06-28T22:32:00.000+08:00Thanks for posting about this - fascinating, altho...Thanks for posting about this - fascinating, although I felt my stomach lurch a bit at some parts! <BR/><BR/>Hmm...interestingly, my MIIL has not introduced this to me after the mee sua, ter meng gong (some soupy noodle?), Foochow kolo mee and dried herbal chicken (sorry, its name escapes me now) and my fav, gong pneah!<BR/><BR/>Maybe she thought I may not be able to handle it YET, LOL<BR/><BR/>I'm planning for a second child and would love to have her do my confinement for me. Fingers crossed for 2009!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-34355862723170301852008-06-18T21:25:00.000+08:002008-06-18T21:25:00.000+08:00Hi Nee, thanks for clearing my doubts. Appreciate ...Hi Nee, thanks for clearing my doubts. Appreciate your time. :)Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-83083741870314057192008-06-16T13:36:00.000+08:002008-06-16T13:36:00.000+08:00hi rei i check your posts too. really nice. i thin...hi rei i check your posts too. really nice. i think our methods are very similar except towards the end. My method is a hand me down oral ones from my great granny to grand aunt to us. <BR/><BR/>first of all water in utensil is no because water to utensils you would not how long the water is stuck there and hence bacteria which may spoil the wine. we sterilise our utensils. adding water, we add less than one liter of filtered and preferred boiled water. This will make your wine slightly more diluted and hence yield more harvest. if you bought tasteless wine then it is too much water added. my aunt make her without water it only yield about 3-4 bottles with same recipes whereas mine was about 4-5 bottles.<BR/><BR/>for the mould, if whitish mould is seen first day and two, it is ok but must be stirred. alcohol in wine kills the bacteria but we dont wait till it spreading all over and stir on 7th day. high chance wine will go bad if you wait so long. our family ones, we stir day one, day two and day three and four esp when the fermentation is happening to prevent overflowing. Day 7 onwards we leave it to settle on till harvest. there should be no more moulds at all at this stage.<BR/><BR/>wine biscuits here i never weigh but i have a feeling is slightly lighter but i suspect not so much. adding too little slows fermentation, adding too much i am not sure whether the taste will be affected. but your recipe is fine. mine is 2-3 pieces, which is not so much different and also because i used 3 different containers so i had a little more to distribute among containers. i used different container to 1)spread risk of one whole jar going wrong 2) i only half fill each jar because i dont want any flowing during fermentation which will happen if you fill up too high in one jar.<BR/><BR/>Hope my answer helps. i am no expert but it is good we can discuss.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-51829275565131456282008-06-12T23:50:00.000+08:002008-06-12T23:50:00.000+08:00Hi there, I just read Terri's post and followed th...Hi there, I just read Terri's post and followed the link here. Although I have made the wine successfully but I am no expert, it was my 1st attempt. After reading your post, I have some doubts and hope you can enlighten me. I'm a Teochew who is trying to learn Foochow wine. :D<BR/><BR/>For my attempt, I did not add water. If the utensils must be dry, wouldn't adding water defits the purpose?<BR/><BR/>I have seen in another blogger's post, the mould spreaded, covering the entire surface and she stirred it only on the 7th day. Would it still be safe for consumption?<BR/><BR/>I'm from S'pore and the wine biscuits here is about 20g per piece. I used about 1.5pcs for 1.5kg. How much does the wine biscuit sold in M'sia weigh? If we add too little or too much of it, how will it affect the wine?<BR/><BR/>Thanks in advance.<BR/><BR/>rgds/ReiReihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-64178407337481345672008-04-03T10:52:00.000+08:002008-04-03T10:52:00.000+08:00yes with chicken is so nice. i am blogging that to...yes with chicken is so nice. i am blogging that tonite..what a coincidence!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-57241892847386141372008-04-03T07:06:00.000+08:002008-04-03T07:06:00.000+08:00It is alot of work by the look of it but what i lo...It is alot of work by the look of it but what i love most is the residue, the 'ang chow'more than the wine. I used to live in KK and get a regular supply but now that am living overseas its just impossible to get any unless i beg anyone heading back to Kuching to carry some back for me. Loves to cook it with chicken. Its an acquired taste.Unknownhttps://www.blogger.com/profile/03087830996501556725noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-25503075054715001472008-02-24T17:11:00.000+08:002008-02-24T17:11:00.000+08:00Hi, I have linked one of my posts to your Foochow ...Hi, I have linked one of my posts to your Foochow Red Wine, hope you don't mind!Yanhttps://www.blogger.com/profile/01469410555556500811noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-74662855834981321622008-02-22T11:10:00.000+08:002008-02-22T11:10:00.000+08:00Hi there! My grandma is also from Foo Chow, and sh...Hi there! My grandma is also from Foo Chow, and she likes to cook the Red Wine during special days. However, sad to say that not many of my family members like to have the dish (and I'm one of them :))... I think our first turned off was of the colour... it makes the whole dish red in colour... <BR/><BR/>I admire you for being able to cook so many things, and even capable of preparing these things. Keep up the good work!My Sweetieshttps://www.blogger.com/profile/05644627054771538278noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-67936501296167268182008-02-21T23:18:00.000+08:002008-02-21T23:18:00.000+08:00Roger: I am your Queen Sister who commands over he...Roger: I am your Queen Sister who commands over her slave brother. MUAHHAAAAAAAA......<BR/><BR/>A Terri: Usually it is the case of if you dont know what you are getting into, you will dive straight into it. Nothing to do with being heroic, just plain silly eagerness and ignorance. To be honest, would do it again cause hooked on my own red wine. BTW i also washed my bottles with hot water first and sun dried. My fren mum even smarter, she buy cheap cotton pillow case and drain her wine in them.<BR/><BR/>Jo: hi hi. youhave taste hehehe.. HAppy CNY to you too.<BR/><BR/>Wombok: Now you know what you are putting in your stomach. looks gross the process but heay you have to be super clean to have good red wine. My father in law says dirty ppl wine also come out bad. So the wine is super clean too. So am I.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-54109414807385937702008-02-21T16:24:00.000+08:002008-02-21T16:24:00.000+08:00Very educational post. Have always wondered how it...Very educational post. Have always wondered how it was done. Thanks guys~WoMbOk™♂https://www.blogger.com/profile/02364525227297736076noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-51778090370131629862008-02-21T11:47:00.000+08:002008-02-21T11:47:00.000+08:00Whoa, that was a lot of work but I love this red w...Whoa, that was a lot of work but I love this red wine in cooking, especially mee sua.<BR/><BR/>Happy New Year to you! =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-67926635177027161962008-02-20T22:22:00.000+08:002008-02-20T22:22:00.000+08:00gosh, it looks like u killed someone and 'jarred' ...gosh, it looks like u killed someone and 'jarred' him. greg, u still there??<BR/><BR/>i made the yellow chinese wine once, n altho the wine was good, i had no idea tt you have to strain it thru a fine basket or muslin, and me n hub spent a whole afternoon ladleing it into bottles, spilling half onto the counter. then the bottles were prolly not clean enuf n the wine went bad after a few days. never tried it again *shudders* You are heroic, and SO capable!Terri @ A Daily Obsessionhttps://www.blogger.com/profile/00220600890256142215noreply@blogger.com