Ingredients Jump to Instructions ↓

  1. 8 cups/2 1/5 lbs/

Instructions Jump to Ingredients ↑

  1. Wash the glutinous rice, drain, and place in rice cooker with enough water to cover the surface(it is just like cooking regular jasmine rice). Put to cook, and when rice is cooked, remove from the rice cooker, then spread it onto foil covered baking sheets and leave to cool completely.(make sure new foil is used to cover the baking sheets) Rice must be completely cold before use. Using a clean coffee grinder, grind the wine yeast and red rice yeast into powder. To assemble: Sprinkle a little wine yeast mixture on to a crockpot and then layer with rice(wet hands with the filtered water and flatten a handful and use it for layering). Sprinkle with more rice yeast all over the rice and then sprinkle with the filtered water. Repeat the layering - rice, rice yeast and water until all the rice is done. Lastly pour the remainder of the filtered water. Cover crockpot with a clean cloth and then the lid. Leave it to ferment for 7 days, then open lid and give mixture a good stir with a clean wooden spoon. Cover crockpot with the clean cloth and lid and leave to brew for another 14 days(the total brewing time is 21 days - if you prefer a stronger alcoholic wine leave for another 7 days). Wine can be harvested on the 21st or 30th day. Prepare a sieve or a colander and line it with a clean cloth. Put it over a pot to catch the wine. Put the brewed wine mixture onto the cloth and let the wine dripped.(patience in letting the wine drip slowly will result in very clear wine). When all the wine has dripped and the residue is quite dry, remove the residue and store it in a jar or air tight container for many more other recipes. Bring the wine to a quick boil (my wine started to boil at 180f and of course it is cos i am one mile above sea-level) Let the wine cool before bottling. Wine is now to be enjoyed in any way you wish. Serves Read More... Trim pork of any visible fat and membrane/silver skin. Cut off 12 inches or so of butcher’s twine, and put the thin end of the tenderloin in front of you. Fold the thin end back on itself so that the entire length of the tenderloin is uniformly thick. Slide the butcher’s twine underneath the tenderloin, and tie the folded thin end with a simple loop and surgeon’s knot. Cut off the excess string with kitchen shears, and you're ready Rub on the Sha Cha Sauce on to the pork tenderloin and let it marinate for at least 1 hour in the fridge. Heat a 12 inch skillet with 2 tbsp oil and brown the pork tenderloins on all sides. Put in a preheated 425f oven for 10 minutes to finish the cooking.(10 minutes is only a guide, try not to overcook, since overcooking will cause the meat to dry out. It's a good idea to use a meat thermometer to test for doneness; cutting into the meat to test for color will cause too many good juices to run out. A range of 150° to 165° is usually recommended but i like to take it out at 140 - 150.. This should produce tenderloin that's juicy, tender, and safe. Rest for 5 - 10 minutes, remove the butcher's twine before slicing, ) For the french beans, remove the ends, wash and wipe dry. Heat about 1/2 cup of oil in a skillet and when oil is hot, deep fry the french beans until crinkly and soft. Do not fry all the beans at once, fry by batches. Put the fried french beans on a platter and top with sliced pork tenderloin. Garnish with cilantro. Enjoy Serves Read More... Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Pour enough water to cover rice and let it soak for 30 minutes. Place the rice and 2 cups of water into the rice cooker and cook rice until done. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi California Roll Ingredients: Juice of 1/2 lemon 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces 4 sheets nori 1/2 batch sushi rice, recipe as above 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces 4 crabsticks, torn into pieces Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving Method: Squeeze the lemon juice over the avocado to prevent browning. Cover a bamboo rolling mat with plastic wrap. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1 cup of the rice evenly onto the nori. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce. Read More... In the pressure cooker, put the pork bones in and enough water to cover the bones. Bring to high boil and let boil until most of the scum is floating on top of the water. Turn off heat and pour the contents through a colander. Wash the bones thoroughly with cold tap water until all scums are removed. Wash the pressure cooker well, removing scum and fat that are stuck to the pot. Put bones back into the clean pressure cooker and add in the corn, tomatoes and wai san with enough water the cover ingredients. Make sure that the water level is not more than 2/3 full - pressure needs to be built with space. Pressurized for 30 minutes and turn off heat, allowing the soup to continue to cook in the pressure. Remove lid only when the pressure is totally off and add salt to taste. If you are in a hurry for dinner, put pressure cooker under the tap and run the cold water over the lid of the pressure cooker, this should bring the pressure down fast and you can soup on the table as soon as salt is added to taste. Serves Read More... Scrape the skin off the ginger knobs and slice thinly using the mandoline. Cook sugar and water until sugar dissolves. Add in the ginger slices and cook for a minute or two. The longer you cook the ginger slices, the less spicy they will be. Remove ginger slices from the syrup and drain. The syrup can be diluted with iced/warm water to make a delicious drink or added to your cup of tea. Coat the ginger slices in sugar and lay them in single layer on a cake rack and put to dry in the sun. When dried, ginger slices are ready to be enjoyed. Store in air-tight container. Serves Read More... If using sugar, make a simple syrup by dissolving the sugar in the boiling water the allow to cool completely. Add all the ingredients to a blender along with 5 or 6 ice cubes and water(as concentrated as you'd like), blend at high speed. Then using a fine-mesh colander, strain out the leafy sludge. Taste and add syrup/honey or water if necessary. Serve poured over ice. Store the remainder in the fridge. Enjoy! Read More...


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