Monthly Archives: February 2020

Char Siu or Chinese Pork Barbecue(叉烧)

Char Siu is one of the popular dish in a cantonese dim sum restaurant. It is mostly a favourite dish either for the young or old. The added charred bits in the pork barbecue adds extra flavour that you simply can’t resist.

I have made a couple of tries in making char siu, by far this is my best recipe. I will continue to update my recipe should I make something better than this. 🙂

Ingredients

  • 1kg pork shoulder
  • 1/4 cup hot water
  • 5 tbs maltose
  • 3 tbs hoisin sauce
  • 1 tbs hua tiao chiew
  • 1 tbs rose cooking wine ( just substitute to Hua Tiao Chiew if you can’t get this kind of wine in your country, this wine has a higher alcohol content than the Hua tiao chiew)
  • 1 tbs soy sauce
  • 2 tbs oyster sauce
  • 1 tsp 5 spice powder
  • 2 tsp minced garlic
  • 2 pcs star anise
  • 1.5 tsp red yeast powder

Method

  • Prepare the sauce by pouring 1/4 cup of hot water on a small sauce pot/pan. Dip your tablespoon with maltose onto the hot water, and use another spoon to remove the maltose from the spoon to the hot water. The hot water eases a bit in removing it, as maltose is extremely sticky. Pour the rest of the ingredients (except the pork) and turn on the fire at medium low heat, stir until the red yeast powder and maltose are all dissolved and well combined. Set aside.
  • Slice the meat to strips, about 1.5″ to 8″
  • Poke holes on the meat.
  • Place the meat in a container, pour the marinade onto the meat, and coat it evenly. Cover and keep in the chiller for at least TWO days. Flip the meat the next day and cover again. Preferably use air-tight container
  • Preheat the oven at 200 degree celsius
  • Cover the dripping tray with aluminium foil, this is to catch the charred sauce on the tray to ease cleaning
  • Place the meat on the wire rack, brush with oil
  • Bake for 20 minutes and brush with the leftover marinate every 10 minutes
  • Set to grill mode, grill for 10 minutes, brush with the marinate every 5 minutes
  • You can use blow torch if you want extra charred
  • heat up the remaining sauce and let it come boil. Skim the froth and strain any remaining star anise or garlic bits in the sauce. You can use this sauce to drizzle on the meat or on your rice.

Note : a little bit more fatty on the meat is good, this will keep your barbecue juicy . I have tried lowering down the quantity of maltose, however the taste is not sweet enough hence I increase to 5 tablespoon for the recipe.

Served together with egg noodles and fried wonton, yum yum !

Ginseng Chicken with Glutinous Rice

This is a well known nutritious Korean dish that you can easily make at home. It is a chicken stuffed with glutinous rice soup, seasoned with salt, and spiced with dates, ginseng, garlic and onions. Normally I would cook this over a stove, but today I am kind of lazy, and decided to use the “soup” function on my rice cooker. Oh wow! Would you believe how easy it is to cook this way? Just put everything in , press a button and voila! A hearty chicken meal in less than an hour.

Ingredients

  • 900g -1 kg whole chicken
  • 3/4 cup of glutinous rice washed and soaked in water for an hour
  • 2 bulbs of garlic (minced)
  • 4 ginseng root (washed) – my ginseng are a little small, just use 1 if your ginseng is big
  • 1 medium size yellow onion (sliced)
  • 6 pieces of dried red dates (washed)
  • 3 honey dates (optional) – see note
  • 1.7 Liter water
  • Salt to taste

Note : It is not really common to add honey dates, but I prefer the sweetness of this kind of dates to chicken soup, so adding it is up to preference

Method

  • Clean the chicken and its cavity under running water. Remove any innards/giblets that you may find inside.
  • put the chicken on your chopping board and pat dry with kitchen towel
  • remove any excess fat
  • drain the rice, mix it with the minced garlic, 2 pieces of ginseng, 3 pieces of red dates and stuffed it into the chicken
  • pour the water in
  • scatter the remaining ingredients such as the red dates, honey dates ginseng and sliced yellow onion around the liquid
  • Press the soup mode and wait for it to finish cooking
  • Season with salt
  • Serve hot

For non rice cooker mode

Do the same process except that you need to boil it at medium high heat for 20 minutes then turn down the heat to medium low. Let it simmer for another 20-30 minutes or until the meat becomes tender and glutinous rice are cooked.