char siew


The char siew tasted great! The only problem was, I baked too long which resulted in a tough texture. I did not flip the pieces over which resulted in a pink ‘underbelly’ (due to the water filled pan below) so the prolonged baking was to get a deep rich colour for both sides. I think different ovens work differently so it’s important to know your oven unless you have a super duper brand like Miele.

I am a fussy char siew person. It is crucial that the char siew must not have a porky aftertaste (if you know what I mean). It must have a well balanced flavour. This recipe adapted from Chubby Hubby works really well! (click here for pictures).

Ironically, the best char siew I have had was in Yung Kee Restaurant in Hong Kong. Although they are famous for their goose, I love the char siew much more. It is indeed cruel to have tried char siew so good and not be able to have that at home *sigh*.



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2 Responses to “char siew”

  1. LL Says:

    When I was in US, I did it with off the shelf BBQ pork sauce (Lee Kum Kee). Marinated overnight, BBQ over charcoal fire. Tasted great then (well… don’t know if it’s because I was in US), can’t remember if there was porky taste, since I don’t mind that at all. Using the meat from neck portion should be great, I used the meat near the ribs then (cheaper).

  2. trainride Says:

    woah, closet cook! never heard you like to cook too *hehe*

    I tried the bottled sauces before but I didn’t like it, but then again, I didn’t marinade it overnight :P

    I’m gonna make some for my parents one day, will pass you some if it suceeds (ie not dry and hard) =P

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