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My Love for Red Glutinous Wine Dishes

   

Red Glutinous Wine Lees

Update (5 Aug 2014): First posted in Jul 2009 as a recipe, now updated with write-up and links to various recipes and resources associated with the ingredient “red glutinous wine lees”.

Red glutinous wine lees (hong zhao, ang zao or 红槽; picture above) is the residual product of fermenting rice and red rice bran to make red glutinous wine. Both the wine lees and the wine are used to cook traditional Foochow dishes. They keep for years in the fridge – and according to my mum, they “never” spoil, but please don’t quote my mum on that ;) For the uninitiated, red glutinous wine dishes are well known as a “confinement dish” – a must-have for women recuperating after child birth. But thankfully, you don’t need to be having your confinement to enjoy dishes cooked with it. In my mother’s hometown in Malaysia (Perak), red glutinous dishes are actually everyday home dishes. Almost every family knows how to make the wine and every one has their own secret home recipe. They are norishing and are said to boost benefits such as lowering bad cholesterol, strengthening cardio, regulating the female monthly cycle, and so on.

Foochow Red Wine Mee Sua Recipe

Picture Above: Red Glutinous Wine Mee Sua. Get Recipe >>

One of the most popular uses for the red wine and lees is to cook with chicken and mee sua (flour vermicelli), a superbly tasty one-dish meal. The recipe can be tweaked according to preference. For instance, those eating this as a confinement dish will add a copious amount of sesame oil, ginger and wine, though this will generally be too “heaty” for a normal person.

red glutinous wine lees

Good red glutinous wine lees are not be easy to find in Singapore. They must taste good on their own, but unfortunately, the ones from the supermarket I have tried so far (mass produced and China made) taste really terrible (sour, tart tasting and ruin the soup). The most reliable source to get them will be from relatives or friends who make their own. I now get my supply from my mum who returns to her hometown a few times a year to bring back the ingredients.

Read about: Where to buy good red glutinous wine and mee sua from Perak, Malaysia

Hand-made mee sua

Even the hand-made mee sua made all the difference. The shop we buy from in Perak is still operating today, and their mee sua is still hand made. If you visit their shop, you can see the mee sua being sun dried on poles. Being hand-made, they are not the thinnest mee sua out there, yet the texture is superior! Our car boot back from Malaysia is always filled with friends and relatives requests for them. Their particular mee sua is (deliciously) salty on its own, so it is recommended that you cook them separately in a pot of water.

Red Glutinous Wine Chicken Recipe

Photo Above: Red Glutinous Wine Chicken. Get Recipe >>

Other than cooking it with mee sua, you can cook the red glutinous wine with chicken to make a big pot of hong zao chicken (to be served with rice). This was my mum’s specialty dish in the past and she cooked it once a week with her home-made wine, no less. But back then, my love affair with anything cooked in this precious ingredient did not get off to a good start. I did not even try the chicken at all because it looked red and scary to me. Regret! 我真不识货! When I grew older, I somehow became a lot more adventurous with food (greedy?) and upon trying the dish, it was love at first bite. Now I wished I had tasted my mum’s home made wine back then, because she had apparently “forgotten” how to make the wine. How I wish to have a time machine (like the Tardis) so that I can go back in time to learn from her. I hope my mum will change her mind one day and teach me how to make it, for it will be a shame to lose this skill.


Red Glutinous Wine Lees & RIce WIne

By the way, the Foochow wine stocked in our local supermarkets is yellow (see picture above, the bottle on the right) and not red. They are not that aromatic as the home-made ones I am using now, but they do a decent job of substitution (you may also use normal rice wine).

Lastly, although this post have been updated with the latest information, I will still like to thank a very generous food blogger, Rei from All That Matters. She gifted me her delicious home-made wine and lees when she read my post at a local food forum asking where I can purchase them in Singapore. She gave them to me for FREE, even though I did not know her before that. You can check out Rei’s recipe for making your own wine at home. Thank you, Rei. I still remember and feel touched by your generosity after all these years :)

                                           

Leave a Comment





64 Responses to “My Love for Red Glutinous Wine Dishes”

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  1. Marc @ NoRecipes — July 23, 2009 @ 12:42 pm

    Wow that color on that chicken is amazing. I love that it’s all done without food coloring. I wonder if I could find these ingredients here…

    Reply

  2. ShroomTen — February 2, 2010 @ 12:07 am

    Any FooChow dialect there?

    Reply

    • Geraldine Tan replied: — February 21st, 2010 @ 5:02 am

      Me, I’m Hock chew (“,)

      Reply

  3. Geraldine Tan — February 21, 2010 @ 3:25 am

    U can find the paste in NTUC but nt the wine which i used hua tiao wine to replace. It tasted almost the original one like my grandma & mum cooked.

    Reply

  4. Jelliojan — March 2, 2010 @ 2:22 pm

    Great to chance upon this website and this dishes.

    I was borned in Sitiawan, Perak. Yes, the mee suah from Sitiawan is really no fight with the mee suah here and we always buy 10kg back to spore.

    My grandma and relatives still staying there. We have migrate to spore and will go back once a yr to celebrate my grandma birthday.

    I know how to cook this dish and my mum make her own Ang Chao wine and she is till making it. I see her making it from young and I can easily consume half of bottle of the Ang Chao wine when I cooked the Ang Chao soup.

    ShroomTen,
    I am FooChew but I cant speak that well.

    Reply

    • wiffy replied: — March 2nd, 2010 @ 3:33 pm

      Your post is really nostalgic because my mum and her relatives love love love this dish. All my mum’s siblings know how to make their own wine which is really good. My mum bought me a huge bag of sitiawan mee suah from her last trip and yes, it is truly no fight :)

      Reply

  5. k.c — March 31, 2010 @ 12:22 am

    my house is made mee suah de!! i every chines new year also eat this one de!

    Reply

    • wiffy replied: — March 31st, 2010 @ 9:05 am

      wow home-made mee suah, I heard it’s not easy. nothing beats home made. You’re so lucky :)

      Reply

  6. Huimin — January 6, 2011 @ 1:40 pm

    I bought big bottles of home-made hong zao from my grandma’s god sis. it taste excellent, very rich in flavour. i even bought some ” bai zao ” from a chef, have yet to tried them. i heard from my grandma that it’s the same. i love this dish since young, i started to love this more when i got pregnant. even after my confinement, i still cook for myself once a week to satisfy my cravings. it keeps my body warms, even during cold days. (:

    Reply

  7. Geraldine Tan — February 23, 2011 @ 5:12 pm

    Any1 sellin the wine & the wine lees? Recently the ones I bought frm NTUC fail me badly.. The taste tasted funny unlike the past. Pls contact me if u hv any recommendations or home make ones. Despo ni one for my cousin’s wedding 24th mar as she had specially requested me to cook for her on her mornin wedding day ><

    Reply

    • christine replied: — May 28th, 2012 @ 5:05 pm

      Dear Geraldine,

      my husband is from sitiawan ( curently we stay in penang).
      we always help frens and colleugues is Penang to get the wine and lees whenever go back sitiawan.
      where are you come from? if you stay in Penang area, we are glad to help you.

      Reply

  8. Law Swee Hong — August 3, 2012 @ 5:39 pm

    Hi, after reading this and Rei’s blog, recommended to me by a friend, I am wondering if I can buy this red wine lees from somewhere? This dish was recommended by my friend when I shared with her that my daughter is expecting and due in Nov and I have volunteered to cook for her confinement altho cooking is not my forte. It doesn’t seem difficult to cook and looks and sounds yummy. I could even try it for myself!

    Reply

  9. Jean Denys — September 8, 2014 @ 10:16 pm

    Hi there, love your recipes. Here are one recipe using hong zhao.. Credits to my aunt . xD
    http://ing-xpressionsherenthere.blogspot.sg/2013/11/foo-chow-hong-chow-rice.html

    There is another foo chow food if you want to try it out.

    http://ing-xpressionsherenthere.blogspot.sg/2010/02/home-made-foo-chow-egg-noodle-loong.html

    Reply

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