红曲米 | Red Yeast Rice
红曲米 | Red Yeast Rice
WHAT IS IT?
Red yeast rice has been used by the Chinese for centuries. It’s popular for both culinary and medicinal applications. It’s also known as red koji rice, red fermented rice, anka, or ang-kak.
Red yeast rice is a dark brick powdery colored fermented grain. When pressed between your fingers it crumbles fairly easily. The dark reddish color comes from a controlled temperature non-glutinous rice fermentation.
Red yeast rice is a reddish brick-like color and crumble when pressed between your fingers.
WHAT DOES IT TASTE LIKE?
I don’t recommend popping raw grains of red yeast rice in your mouth. It’s not that kind of party. It’s bitter, chalk-like and not the most appealing raw or cooked on it’s own.
When cooked it turns into a bit of reddish mush. Combined with other ingredients, it imparts a subtly pleasant flavor and is neutralized.
HOW TO SELECT IT?
Unless you want this for medicinal purposes, do not purchase the supplements.
Finding red yeast rice online is attempting to search through the hundreds of supplement companies boasting the cure all for cholesterol. This isn’t it. Purchase the red chalky grains of rice usually found in a 14 oz to 2 lb bag.
HOW TO USE IT?
Red yeast rice can be used in a multitude of ways. I typically crush it in a mortar and pestle and use the whole form. Some will soak it to get the colors to bleed out and use it as a food dye.
I typically crush red yeast rice in a mortar and pestle.
There are a few things that make this ingredient really popular and it’s the ability to withstand heat. The color doesn’t fade, the pigmentation is a real solid red.
It serves a role as a fungi in fermented foods. Due to its antibacterial activity, there is much consideration for the substitution of nitrite/nitrate for the preservation of meats.
At the end of the day, it’s an all natural and healthier alternative to food dyes and preservatives.
WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?
The most common recipe you’ll find this in is char siu (Xá Xíu), peking duck, pickled tofu, red rice vinegar, ginger slices for sushi, Chinese sausage, and Chinese cakes. It’s also used as an ingredient in Chinese rice wines (Shaoxing Jiu) and Japanese sake (akaisake).
Red yeast rice is commonly used in char siu.
WHERE TO FIND IT?
This ingredient can be found in Chinese grocery stores. It can sometimes be found in Vietnamese grocers and Filipino markets.
It’s not easily found in other Asian markets because it’s not commonly used. You’ll typically find this located in the rice aisle of these markets. You can also purchase it online here.
HOW TO STORE IT?
Once opened, store the bag in an airtight container in a room temperature area.
