Making Chinese Red Wine -
( Sarawak Foo
1.Cook approximately 1.5 kg of glutinous rice with water in normal rice cooker. Once cooked, take it out and set aside to cool overnight
2. Once the glutinous rice is properly cooled, take
in lumps and coat with blended red rice bran .
4 Pour in approximately 800 gm to 1 litre of filtered water. Less if you like your Ang Chew really concentrated and more vice versa.
5.Cover with a piece of clean cloth held tight with rubber band/strings
*.During the fermentation process, the red rice mixture will start to float upwards causing 'boiling' bubbles and these form the essential Ang Chew. This stage will happen between 24 to 48 hours and will last for another few days. At this stage, it is important to stir the mixture at least twice a day to avoid overflowing or use only half a jar/container. During this process, the red rice mixture will separate from the liquid and stay afloat. The mixture will then stabilise and red rice will slowly sink back towards the bottom of jar
6.This is when the cloth can be taken off and
replaced with a proper lid or on top of the cloth
8. The whole content will then be filtered with a
piece of white clean cloth hanged and allowing it to drip or place a piece of cloth on a strainer.
Pour the whole jar content onto the cloth and strain it overnight.