Sunday, 6 July 2008

Char Siew

"Char siew" literally means "fork burn/roast" after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.
In Malaysia and Singapore, char siew rice is found in many Chinese stalls along with roasted duck and roasted pork. It is served with slices of char siew, cucumber, white rice and drenched in sweet gravy or drizzled with dark soy sauce. Char siew rice can also be found in Hainanese chicken rice stalls, where customers have a choice of having their char siew rice served with plain white rice or chicken-flavoured rice, and the same choice of garlic chilli and soy sauces
  • 900g of pork tenderlion, make a few slits along the meat

(A): For marinade, mix together well

  • 1 tsp salt
  • 7 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Rose Wine ( Mei Kwai Low), can be omitted if cannot be obtain

(B): Mix together

  • 1 tsp dark soy sauce
  • 11/2 tbsp honey
  • 1 tsp corn flour
  • a pinch of red colouring


Season meat with (A) and mix well until it become sticky. Marinate for 3 hours or preferably overnight in the refrigerator. Add (B) to the well marinated meat just before roasting.

Place the strip of the meat on a rack and roast at 180 degree Celcius for 10 minutes. Turn over the meat and continue to roast for another 10 minutes or until the meat is well cooked. Slice the meat and serve.

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