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Home made Char Siew Pork(recipe and pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5180
Location: Singapore

PostPosted: Sat Dec 11, 2004 9:25 pm    Post subject: Home made Char Siew Pork(recipe and pic) Reply with quote



Ingredients:
1 kg Twee Bah(Fatty pork)

Marinating sauce:
juice from 1 lemon
3 tbsp 5-spiced powder
50 ml oyster sauce
4 tbsp sugar
5 tbsp sesame oil
3 tbsp Chinese wine(Hua Tiao Jiu)
50 ml water

Method:
1. Marinate pork with sauce for at least 4 hours.
2. Line baking tray with aluminium foil.
3. Put pork on the foil and pour sauce on it.
4. Grilled in preheated oven 220C for 30 mins.
5. Lower the temperature to 190C and grilled for another 25 mins.
6. Turn pork over every 15 mins to prevent burning on one side.
7. Remove and slice.
8. Pour sauce over it.
9. Serve hot..!
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Sashimi
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Joined: 21 Jul 2004
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Location: Goldenhill, Singapore

PostPosted: Tue Mar 01, 2005 5:42 pm    Post subject: Reply with quote

Gina

I think 1 kg is too much char siew for my family. If I decide to have only 500g, can I marinate and freeze the other 500 g, or should I just halve the recipe?

TIA!
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Gina
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PostPosted: Tue Mar 01, 2005 5:56 pm    Post subject: Reply with quote

Melisa

the meat will shrink after its roasted. So 500g raw will be minus 100g to 150g cooked.

Meat isn't just meat alone. After roasting, some juices have evaporated or dripped out and fats burnt to liquid form(oil)..making the extra weight reduced.

If you want to do a 500g portion, yes, just halve all the other ingredients.

I always do 1 kg of meat and we also can't finish all at one go. I used the leftover to do zi char stall style of fried rice.. coffee or add it with bread to make sandwiches for my girls to bring to school to eat.
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Sashimi
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PostPosted: Tue Mar 01, 2005 6:02 pm    Post subject: Reply with quote

Thanks, Gina. Good idea.. can make wan tan mee too huh? Smile

Few more questions: is it very sweet? i.e. can I cut down sugar content? And I use the grill function on my conventional oven?

So many questions...... Embarassed
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Gina
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PostPosted: Tue Mar 01, 2005 6:06 pm    Post subject: Reply with quote

Melisa

yeah hor..! Wanton mee with char siew on the side..yummy too. so you see..1 kg not enough already! Wink

4 tbsp of sugar for 1 kg of meat is not very sweet..remember, I got LEMON juice used too..to marinate it. The lemon juice will tenderize the meat making it very tender.

Grill ..yes. can also. I used to do it with my MW oven with the Grill function too.
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ernie
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PostPosted: Mon Mar 07, 2005 1:24 pm    Post subject: Reply with quote

Gina,

How did you manage to get the reddish color for this dish ? I did this yesterday and my pork turned out to be dark brown. Doesn't look like char siew that's sold outside. :(
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makan_kaki
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PostPosted: Mon Mar 07, 2005 1:32 pm    Post subject: Reply with quote

ernie wrote:
Gina,

How did you manage to get the reddish color for this dish ? I did this yesterday and my pork turned out to be dark brown. Doesn't look like char siew that's sold outside. :(

When I made this, it came out dark brown too. I didn't care since it was yummy. Smile
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Sashimi
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PostPosted: Mon Mar 07, 2005 1:43 pm    Post subject: Reply with quote

Hmm. Maybe my project for this weekend (today is only Monday!). haha.
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ernie
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PostPosted: Mon Mar 07, 2005 2:29 pm    Post subject: Reply with quote

makan_kaki wrote:
ernie wrote:
Gina,

How did you manage to get the reddish color for this dish ? I did this yesterday and my pork turned out to be dark brown. Doesn't look like char siew that's sold outside. :(

When I made this, it came out dark brown too. I didn't care since it was yummy. Smile


OK, then mine is normal. :lol: Thought I left out something. Anyway. I do agree that the taste is great !
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Mon Mar 07, 2005 3:36 pm    Post subject: Reply with quote

Quote:
How did you manage to get the reddish color for this dish ? I did this yesterday and my pork turned out to be dark brown.


You mean the insides of the char siew looks brown ? Maybe it's the different kind of meat you buy ?
For char siew, I will buy shoulder meat (五花肉) to make.
If you are talking about the skin colour, you can add little red colour powder to make it look a little redder. This does not affect the taste, just to make it look nice, that's all Smile
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ernie
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PostPosted: Tue Mar 08, 2005 4:18 pm    Post subject: Reply with quote

yangone wrote:
You mean the insides of the char siew looks brown ? Maybe it's the different kind of meat you buy ?
For char siew, I will buy shoulder meat (五花肉) to make.
If you are talking about the skin colour, you can add little red colour powder to make it look a little redder. This does not affect the taste, just to make it look nice, that's all Smile


No, I mean the skin. Mine is dark brown instead of the reddish char siew that we see outside.

Yeah, my MIL also advised me to use the shoulder meat the next time. In fact, the twee bah that I used turned out to be a bit tough, altho'the taste is good. Maybe I grilled too long. I used 1/2 kg of meat and cooked for about 45-50 mins, turning the meat over every 15 mins.
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yangone
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Location: Pasir Ris, Singapore

PostPosted: Tue Mar 08, 2005 4:36 pm    Post subject: Reply with quote

Quote:
No, I mean the skin. Mine is dark brown instead of the reddish char siew that we see outside.


Hi Ernie,

Those reddish char siew sold outside will have some red colouring.
Without colour, the char siew and the sauce will be brown.
I got a small bottle of red powder colour (大红), it's labelled as "Larger Red" from the medical hall. I think the provision shops or supermarket sell them as well.

This was my char siew made days ago.
I did use some red colour powder.


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ernie
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PostPosted: Tue Mar 08, 2005 4:51 pm    Post subject: Reply with quote

Elaine,

Your char siew looks sooooo delicious !!! :lol:

Hmm, I'll try to make this dish again one day.

Keng
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lynn_m
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Joined: 01 Apr 2005
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PostPosted: Thu Sep 01, 2005 1:34 pm    Post subject: Re: Home made Char Siew Pork(recipe and pic) Reply with quote

Gina wrote:
[img]Marinating sauce:
juice from 1 lemon
3 tbsp 5-spiced powder
50 ml oyster sauce
4 tbsp sugar
5 tbsp sesame oil
3 tbsp Chinese wine(Hua Tiao Jiu)
50 ml water



Gina,
what can i subsitude hua tiao jiu with?
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Gina
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PostPosted: Thu Sep 01, 2005 4:16 pm    Post subject: Reply with quote

apple cider vinegar..but add only 1.5 tbsp not 3 tbsp. As Vinegar is very sour.
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sinner
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PostPosted: Fri Jan 20, 2006 6:27 am    Post subject: Reply with quote



I have made char siew using this recipe a few times but always baked in the oven. This time, I cooked it using the bbq. It was the best by far as there were more charred bits. Thanks Gina for this easy recipe. Smile
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Gina
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PostPosted: Fri Jan 20, 2006 7:34 am    Post subject: Reply with quote

sin heng

looks very good! Razz BBQ is a slow way of cooking it but I find that the meat is more tender.
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sinner
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PostPosted: Fri Jan 20, 2006 7:59 am    Post subject: Reply with quote

Gina wrote:
BBQ is a slow way of cooking it but I find that the meat is more tender.

You are spot on Gina Smile . I always try to use leaner meat and this lot was definitely more tender and not so dry. coffee
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Fri Jan 20, 2006 9:11 am    Post subject: Re: Home made Char Siew Pork(recipe and pic) Reply with quote

Gina wrote:
4. Grilled in preheated oven 220C for 30 mins.

sinner wrote:
always baked in the oven

sorry, need you guys clarify the term... (oven?) grill is bottom heat only while bake is both top and bottom heat... am I correct?

If only use the bottom heat, I can only do bbq as my oven doesn't that function.

Btw, Gina and sinner, both your char siew really tempting!
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PutuPiring
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PostPosted: Fri Jan 20, 2006 9:22 am    Post subject: Reply with quote

sinner: your BBQ pork looks real good and the wanton mee too
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sinner
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PostPosted: Fri Jan 20, 2006 9:23 am    Post subject: Re: Home made Char Siew Pork(recipe and pic) Reply with quote

jerseymom wrote:
sorry, need you guys clarify the term... (oven?) grill is bottom heat only while bake is both top and bottom heat... am I correct?

jerseymom,

Thanks. Grill in my oven is top heat only.

When I baked the char siew, I do it until the meat is nearly cooked and then turn it to grill to get it charred. coffee

Thanks PutuPiring, hubby likes the homemade mee so much - he prefers it to rice.
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jerseymom
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PostPosted: Fri Jan 20, 2006 9:46 am    Post subject: Re: Home made Char Siew Pork(recipe and pic) Reply with quote

sinner wrote:
When I baked the char siew, I do it until the meat is nearly cooked and then turn it to grill to get it charred.

I may follow what you used to do first and put bbq aside... so I can bake (top+bottom heat) and finish it at broiler (top heat)... correct? Smile I'll buy fatty pork to keep (hopefully) the tenderness since I like fat char siew anyway.

and what "Twee Bah" called in English? or Cantonese (the butcher at asian store is Cantonese)?

last thing sinner... sorry I make the long story even longer... if your mee doesn't require alkain water, can I have the recipe... please? Very Happy
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sinner
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PostPosted: Fri Jan 20, 2006 11:47 am    Post subject: Re: Home made Char Siew Pork(recipe and pic) Reply with quote

jerseymom wrote:
I may follow what you used to do first and put bbq aside... so I can bake (top+bottom heat) and finish it at broiler (top heat)... correct? Smile I'll buy fatty pork to keep (hopefully) the tenderness since I like fat char siew anyway.

jerseymom,

Yes, bake and then broiler. Fatty pork will be more tender and juicy. When I did it with belly it was good. It was only drier when I did it with a lean cut. I omitted the water, as my marinade was wet enough and used only 2 Tbsp of sesame oil (trying to be healthy).

Lye water in my mee is optional as I use bread flour - so should have enough bounce. Would you like to have the spaghetti as well :roll:
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jerseymom
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PostPosted: Fri Jan 20, 2006 9:57 pm    Post subject: Re: Home made Char Siew Pork(recipe and pic) Reply with quote

sinner wrote:
Lye water in my mee is optional... Would you like to have the spaghetti as well :roll:

yes yes YES!!!
I'll be away for a couple of days, please take your time to type out the recipes. Thanks millions!
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jerseymom
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PostPosted: Thu Jan 26, 2006 3:06 am    Post subject: Reply with quote

Gina,
thanks for the recipe! It's heavenly delish! Razz
I changed a little bit (try) to get closer to a HK-style. The pork is cut into 1 1/2-inch wide strip, roasted in 250C oven (roasting time's shorter), in the last 5 mins generously basted with diluted maltose (+ water 1:1)... so before I reduced the specified sugar in marinating.

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