Friday, March 10, 2006

Char Siew Night


Char Siew with Noodle and Nai Pak



Char Siew with Mantou (store bought mantou)

Haven't been making char siew for ages, so just out of the blue felt like making it and thus the char siew night was born.

Short-Cut Char Siew Recipe

2 pork chops

Honey

Marinade:

3-4 Tbp. Lee Kum Kee bottled Char Siew sauce

2 Tbp. Hoisin Sauce

Method:

1. Marinate the pork chops with marinade overnight, give it a few turns along the way.

2. Preheat oven to 350'F. Bake pork chops (pour all the sauce on top of pork chops) for 30-40 mins or until cooked, turn once half way through. Keep basting the pork chops with the sauce while baking.

3. When done, take it out of the oven and brush it with honey on both sides. Set aside to cool for 5 mins. before slicing. When sliced, brush the leftover char siew sauce from the pan on top of the char siew.



13 comments:

linnish said...

Hi Ching! The Char Siew you made looks very lean, nice! I'm scared to eat those fatty ones..hehehe..hmm, now your Char Siew makes me wanna eat Wanton Noodles :)

Peony said...

do you have the char siew recipe ?

fooDcrazEE said...

wah! post the recipe. I need to make some on my own as I have yet to try making Char Siew....

Angie said...

Ching, the char siew looks finger-licking good, and so lean, like Lin mentioned. Yummy!

Little Corner of Mine said...

Recipe posted! Yeah it was indeed very lean, I used pork chops.

culinary said...

finger licking...looks so juicy char siew...goes well with mantou

Fonia said...

Oh no... I'm drooling over the char siew!!! Thanks Ching for sharing the recipe. :)

Beau Lotus said...

Your daughter looks really cute, gorgeous even ;-). Is her father Caucasian?
It is interesting to see S.E. Asian women cooking their home favourites so far away from home, though it's a pity to use so many shortcuts, as industrially-made food tend to contain quite a bit of msg, colourings and preservatives.
Anyway, happy cooking and thanks for the recipe ideas.

Little Corner of Mine said...

Thanks jingle. :)

Fonia, you're welcome!

Beau lotus, thanks. Her fahter is also a Malaysian Chinese, and that's why I cook Chinese/M'sian meal everytime.

The food we eat in a restaurant also full of msg and God knows what else right? At least at home, eventhough I used bottled products, I know what I put in it. To me, the char siew I made is better than the red color char siew that sold in the Chinese restaurants here.

YDavis said...

Char siew looks yummy! I may give that a try some day. Great site Ching. I actually found it when I did a search online for Malaysian recipes for my friends.
Your little Evy is such a cutie. How long have you been in the US?
I am also a Malaysian Chinese, now living in upstate New York. Have been living in the State for almost 11 years!

Little Corner of Mine said...

Hi ydavis,

Thank you. I have been here for almost 13 years already. Lived in 2 different states before settling down in CO.

How's life in upstate NY? Fast and busy?

YDavis said...

Life in upstate is pretty lay-back. Unlike the city, I'm not much of a city person, came from a small town(Taiping, Perak). We are currently building our own house, my husband is building it and I help out.
I saw that you just moved to your new house in Jan 2006. Hope you and your family are enjoying it.

Beau Lotus said...

If the restaurant is a small one, maybe you can ask them not to add msg in your food. I do that here in Europe as I really couldn't stand the msg (gives me a hot and aching neck each time). For the char siu, one ''naturel'' way I've managed to add some colour to it is to caramelise the pork with sugar, honey and concentrated tomato paste.
Congrats for your gorgeous baby once again. Couldn't help smiling when I see her, her smile is contagious!