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time for another session of beyond bo lui make own food/drinks survivor guide...... today make rice wine... alcohol lvl not high ar.... bout 4.5 to 6..... ps... gao liang too power liao... cannot sic. muahahahah!!!! first.... wine yeast..... got bitter and sweet version... i bought the sweet ones... bout 2 is enough.... wack bang piak the hell outta it till powderish.... glutinous rice... wash and cook.... can steam also.... cool the rice TOTALLY..... make lasagna time.... layer them out in a pot.... (note.... some ppl will add water to the powder to make into a watery paste then pour in) make them la gi la gi tgt..... cover and leave it somewhere dark cool and constant... like cupboard..... now weather cold... so at least will take 20 days... if hot season will take bout 1 week will hav result le..... note to urself.... NEVER EVER USE METAL POTS FOR THIS.... EITHER GLASS OR ENAMEL POTS.....

today.... ima got sic.... a throwback to previous dunno how many nites i made this..... main ingredients: rice(depends how much u can jiak... i use bout..... 3 big cups...) 2 packs jiji thighs cut into cubes 2 sticks lupcheong sliced 3 mushrooms soaked and sliced 1 small handful scallops soaked and break them up 1 knob ginger sliced cai xin cut into segments (i use like 4 stalks cos i like) 2 stalks spring onions chopped seasoning: light soy 1 tablespoon dark soya 4 tablespoon (mine not the super thick tyle)aa pepper 1 pinch sugar 1 teaspoon salt 1 pinch sesame oil method: cook ur darn rice..... (dun think need to teach how to cook tat ba?) but i also got put in the scallop and mushroom water in for more flavour.... meanwhile.... while kaya is disturbing me ard my legs..... mix jiji, lupcheong, ginger, mushroom, with seasonings then set aside... when rice is starting to bubble.. throw in the mixture on the top... make sure is lined nice and flat.... close lid continue cook.... when cooker just before go 'warm' dump in the caixin... leave it to steam.... once rice cooked... dump in ur spring onions and stir the hell outta it... note ur urself.... if u find the light and dark soya ratio too salty feel free to adjust to ur own liking...... rmb... cook liao put in my riser pls.....

oggie... someone requested me to sic this.... i dunno outside the medical halls izzit use same type of herbs or not..... but mine is passed down from my 婆婆... so itsa legit atbjhl...... btw... i dun hav a standard measurement cos u know lah... mommies is famed for aga-rations.... tats wat makes it taste homecook.... whahahhaa!!!!! 夏谷草 - 2 bunch 海草 - 1 bunch 车前草 - 1handfull can le... dun over do it..... always rmb... wash ur ingredient off all sand and dirt!!!! boil ar boil..... i press for time so i wack high heat 45mins..... pls dun be kumgong go jiak the herbs.... strain it...... lets hav some sweety loving.... rock sugar for taste.... (i prefer the super big ones cos ima used to it for measurements... but now i bo.... so use this type) note to urself: colder drinks WILL taste sweeter compared when itsa hot...... so dun keep adding ar.... all done!!! now cool off... put in bots/ glass and drink... or u can dump in fridge cos a summer time feel..... lai.... who wan me put in riser...... @Camper