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Wednesday, August 26, 2015


Ang Chow [Red Yeast Wine Residue] is used as marinade for the pork fillet in this dish. This is quite similar to Ang Chow Char Siew and the difference is just the method of cooking. The seasoning sauce is only added after the meat is fried, then braised till almost dry.
The meat is tender and tasty served with the sauce.
1 piece meat fillet [about 250 gm] 
2 tbsp red yeast wine residue [Ang Chow]
1 tbsp sesame oil
Seasoning Sauce [combine]
2 tbsp each of light soy sauce and brown sugar
1 tbsp Shaoxing wine
4-5 tbsp water
  1. Marinate meat with red yeast wine residue for several hours or overnight.
  2. Heat a non-stick pan, add sesame oil. Pan fry meat fillet over medium low heat for about 7-10 minutes on each side.
  3. Pour in the sauce, cover to simmer meat for another 15 minutes or until meat is cooked through/tender and sauce reduced or thickened [turning over meat halfway through cooking].
  4. Dish up meat to cool a little before slicing to serve with shredded zucchini and sauce. Sprinkle some toasted sesame seeds over sliced meat.

This post is linked to the event, Little Thumbs Up August 2015 [Brown Sugar and Molasses]  organised by Doreen from My Little Favourite DIY and Zoe, Bake for Happy Kids hosted by Jess of Bakericious


Mohammad Obaid said...

Very nice!

Elena said...

Hi. Looks delicious. May I know where to purchase the red yeast wine residue? Elena

Kimmy said...

Hi Elena, some Chinese grocery stalls at the wet market or those store selling vegetarian food items may have this item. Mine is actually home-made given by my friends. These are most commonly made by Fuzhou people.

Phong Hong said...

Kimmy, this pork fillet must be very tasty! I have always been curious about ang chow. I don't know where to buy it and as I understand, some people make it at home.

Kimmy said...

Hi Phong Hong, yes some people esp. Hock Chiew lang will make this at home. They will obtain the red yeast wine and residue from the fermentation of glutinous rice. These keep for a long time.

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