Red paste

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.