Tuesday, March 31, 2009
So off I went to do my home work. I compared several Char Siew recipes from the recipe books I had to what's on the web. Looked pretty simple ;)
3 strips of Pork Belly without skin
2 - 3 Tbsp Dark Soya Sauce
3 Tbsp Hoisin Sauce (I used Lee Kum Kee brand)
1 Tbsp Tau Chu Sauce (blended fermented soya bean paste)
2 Tbsp Light Soya Sauce
2 Tbsp Xiao Shing Wine
3 Tbsp Sugar
1 Tbsp Fish Sauce
2 Tbsp Garlic - chopped
a dash of sesame oil
1. Mix all the seasoning ... taste as you go to see what you'd like to add.
2. Marinade the pork with the seasoning for at least 2 - 3 hours. Preferrably over night.
3. Before you heat your oven, take out the marinated pork belly & leave at room tempreture. Heat oven at 220'C for 10mins. The arrange your pork belly on the rack and roast it for 15mins. Then rub more marinade onto the pork and roast for another 15mins.
4. Roast for another 15mins if you find the meat not cooked properly.
5. Boil the rest of the marinade to make a sauce.
Saturday, March 28, 2009
Will share the recipe soon.... (to be cont'd)
My little satisfied customers (^_^)... though they didn't have chilli sambal, theirs was a vegetarian tomato base sauce (cucumber, tomatoes, onions & little buttom mushrooms)
Friday, March 27, 2009
3 large potatoes ~ diced
1 large red onion ~ diced
1 cinnamon stick
300g minced chicken
1 Tbsp Soya Sauce
2 Tsp Xiao Shing wine
pinch of white pepper
1 Tsp Sesame Oil
1 Tbsp Dark Soya Sauce
1/2 Cup water
Salt to taste
1. Heat oil and fry cinnomon stick & diced onions till fragrant. Then add potatoes & stir fry till half cooked.
2. Add the marinated minced chicken and keep stir-frying. Add water, Dark Soya Sauce and salt to taste.
Best eaten with fluffy white rice! Leftovers - if any can be used as sandwich fillings ;)
Thursday, March 5, 2009
1 medium sized Yam Bean/Jicama/Sengkuang/Bangkuang ~shredded or sliced finely
1 small carrot ~ sliced thinly
3 Tbsp Har Mai = dried shirmp ~ chopped finely
3 Tbsp Oil
2 Tbsp Soya Sauce
2 Tbsp Fish Sauce
1. Heat oil & fry har mai till fragrant.
2. Add sliced Yam Bean & carrots and stir fry
3. Add the Soya Sauce & Fish Oil and continue stir frying. Add a little bit of water & cover for 1 min
4. Stir it around & taste. If not salty enough, add a pinch of salt.
Serve with rice & sambal belacan