Ang chow (or red wine residue) is not a common ingredient in my house.
I rarely cook ang chow chicken, much say for pork, which I discovered that it was tastier and more appetizing. I could have 2 bowls of rice with it!!!
It happened that we saw the pork shop that we patronized frequently sold few tubes of ang chow paste for RM4. My man asked me to buy since we seldom seen this red paste sold around our place. Or probably we did not look at right place or properly.
So one evening I tested out the red paste and cooked ang chow pork belly. I did not follow proper measurement in my recipe, I 'agak-agak' and based on my preference and taste.
Ingredients:
Pork belly, sliced
2 garlic cloves, choppe
Ginger about an inch, sliced
2 tbsp ang chow paste
1 tbsp light soy sauce
1 tbsp cooking wine
1 cup water
Salt and sugar to taste
Methods:
1. In a wok, heat up cooking oil. Not too much as pork belly will release oil.
2. Toss in garlic and ginger; saute till fragrant.
3. Add in pork belly. Saute till colour is no longer pink. Add in the ang chow paste. Mix well.
4. Add in the cooking wine and water. Simmer till water reduce and meat is cooked.
5. Add in light soy sauce, salt and sugar. Taste accordingly. Turn off heat when water is reduce.
12 comments:
I want! Your ang chow pork belly looks so tasty. I had tried ang chow chicken mee sua before and I like it.
Wow! Your dish looks very flavourful! Can eat many bowls of rice with the gravy.
My missus cooks this very often. Should eat more, got health benefits.
Looks so delicious your ang chow chicken. I don't knw where to but it or else I can try to cook it too.
This Ang Chow chicken always attracted me to buy but it is not a common dish in KL.
I can buy this ang chow either in Sitiawan or Penang... maybe I will get one bottle to cook meat with...
not a common dish in KL, not sure if there's even ang chow paste being sold here or not...maybe we didn't notice it.
I love this dish, but my kids not so much. Thats why i seldom cook it at home.
Looks delish.
If you posted this recipe several years ago, I might have tried it. Used to be a meat eater back then.
Looks delicious :)
I don't have ang chow residue because I didn't add red rice to the homemade rice wine. With the red colour, it looks so beautiful. Very nice when using pork or chicken to cook with the residue.
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