HOME BREW RAISIN WINE
You need one 3000 ml glass bottle with cover.
Ingredients
(A)Water 2000 ml
and Brown sugar 500 gm
(B)Raisin 350 gm ( can use blackcurrant raisin)
(C)Yeast biscuits 3 (big)
NB: Observe sterility as follows:-
Scald the glass bottle and the cover with slightly cool down boiling water.
Cover the bottle and leave aside.
Method
Boil (A) over medium fire. When it is boiling, pour in (B), cover and bring to boil again.
Off the fire and let it cool down. Best to boil in the late evening, leave overnight, then brew the next morning.
Brewing: Scald a ladle and scoop the mixture into the prepared glass bottle. Smash (C) and sprinkle into the mixture. Cover it and tighten lightly. When fermentation takes place the raisins will float. Stir the top every 2-3 days with a scalded teaspoon. ( DON’T stir the bottom up – it will turn very milky.) Brew for 30 days. Put a tag on the bottle to remind you of the harvest date.
Harvest: Utensils - ladle, strainer, and jug to be scalded with boiling water.
Don’t disturb the mixture. Put strainer over the jug. Scoop the raisin out onto the strainer with the ladle. Don’t disturb the bottom. Gently pour out the liquid, stop immediately when reaches the milky part. Discard the milky part. Don’t press the raisin, let the liquid drip for a while and discard it.
You will get 2 litres of clear raisin wine.
DRUNK CHICKEN SOUP or RAISIN WINE CHICKEN SOUP
Ingredients:
Sesame oil or cooking oil 2 tblsp
Ginger 100 gm (cut to 2 mm thickness slices )
Kampong chicken ½ bird ( 800 gm) chop to about 15 pieces
Light soya sauce 2 tsp
Mok Yi (Black fungi) a handful, soak for 1 hour and wash clean
Water 250 ml
Salt 1 tsp
Sugar 2 tblsp
Ajinomoto a pinch
Raisin wine 250 ml
Method:
Heat oil or sesame oil in a clay pot. Stir fry ginger slices till fragrant. Add in chicken and stir fry for a while. Next add light soya sauce and mok yi and stir fry for 1-2 minutes. Pour in water, add in salt, cover and cook for 15 – 20 minutes.
Then pour in raisin wine, sugar and ajinomoto to enhance the taste.
Reduce to slow fire, bring to boil. Off the fire and the soup is ready.
Serve it hot !
You need one 3000 ml glass bottle with cover.
Ingredients
(A)Water 2000 ml
and Brown sugar 500 gm
(B)Raisin 350 gm ( can use blackcurrant raisin)
(C)Yeast biscuits 3 (big)
NB: Observe sterility as follows:-
Scald the glass bottle and the cover with slightly cool down boiling water.
Cover the bottle and leave aside.
Method
Boil (A) over medium fire. When it is boiling, pour in (B), cover and bring to boil again.
Off the fire and let it cool down. Best to boil in the late evening, leave overnight, then brew the next morning.
Brewing: Scald a ladle and scoop the mixture into the prepared glass bottle. Smash (C) and sprinkle into the mixture. Cover it and tighten lightly. When fermentation takes place the raisins will float. Stir the top every 2-3 days with a scalded teaspoon. ( DON’T stir the bottom up – it will turn very milky.) Brew for 30 days. Put a tag on the bottle to remind you of the harvest date.
Harvest: Utensils - ladle, strainer, and jug to be scalded with boiling water.
Don’t disturb the mixture. Put strainer over the jug. Scoop the raisin out onto the strainer with the ladle. Don’t disturb the bottom. Gently pour out the liquid, stop immediately when reaches the milky part. Discard the milky part. Don’t press the raisin, let the liquid drip for a while and discard it.
You will get 2 litres of clear raisin wine.
DRUNK CHICKEN SOUP or RAISIN WINE CHICKEN SOUP
Ingredients:
Sesame oil or cooking oil 2 tblsp
Ginger 100 gm (cut to 2 mm thickness slices )
Kampong chicken ½ bird ( 800 gm) chop to about 15 pieces
Light soya sauce 2 tsp
Mok Yi (Black fungi) a handful, soak for 1 hour and wash clean
Water 250 ml
Salt 1 tsp
Sugar 2 tblsp
Ajinomoto a pinch
Raisin wine 250 ml
Method:
Heat oil or sesame oil in a clay pot. Stir fry ginger slices till fragrant. Add in chicken and stir fry for a while. Next add light soya sauce and mok yi and stir fry for 1-2 minutes. Pour in water, add in salt, cover and cook for 15 – 20 minutes.
Then pour in raisin wine, sugar and ajinomoto to enhance the taste.
Reduce to slow fire, bring to boil. Off the fire and the soup is ready.
Serve it hot !
1 comment:
Yummy!!! Drunken chicken, my favourite :P
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