HCP Char Siew (Chinese BBQ pork) – Delishar

I normally make my char siew by roasting it in the oven, and basking it several times. However, this time round I needed the oven to roast my Siew Yok (Chinese Roasted Pork Belly). So I tried using my HCP to cook my char siew instead.

I have to say I was very please with the result! It meat was nice and moist, the sauce very nicely caramelized, the char siew was very evenly coated with the yummy sauce, and it gave the meat a little smokey charred flavour too! And the best part was it only took about 30 mins to cook it! If you do not have a HCP, you can use any frying pan/wok. You would probably need a longer cooking time.

Char Siew

Delishar

  • 700 g Pork shoulder butt cut into 1.5 to 2 inch thickness
  • 3 tbsp hoisin sauce
  • 1 tbsp rose wine/hua tiao jiu
  • 2 tsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp kicap manis or sweet soy sauce
  • 2 tbsp sugar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp chinese 5 spice powder
  • 3 tbsp water
  • dash of pepper
  • few drops of red food colouring optional
  • Marinade meat in all the ingredients overnight.

  • Heat pan on med-low heat until hot.

  • Place meat in pan together with all the sauce.

  • Let it cook for 5 mins with lid locked.

  • Flip the meat and lock for another 5 mins.

  • Turn meat over again and lower the lid but do not lock. Lower heat to low.

  • Let the sauce reduce, turning the meat a couple of times during the process to coat the meat.

  • Allow the sauce to caramelize and brown a little, or until how you desire.

  • Serve with remaining sauce drizzled over sliced char siew or on the side.

 

 

 

 

Print Friendly, PDF & Email

Siew Yok (Chinese Roasted Pork Belly) – Delishar

 

My lovely mummy taught me how to make this yummy dish when I was living in Australia. I missed having chinese food so much, I called her up to teach me how to make this, just so I can make a big slab of it, feed myself for a week, and cook it in different ways after. One of my favourite way of cooking siew yok, is to fry it with chopped chilli padi, dark soy, and sweet soy sauce. So so so so so so good! Be prepared to be surprise at the ingredients list!

Ingredients

  • 700g pork belly with skin intact
  • Packet of fine salt

Yup, that’s it!
Of course you can use the usual 5 spice powder & chinese cooking wine too.

 

Method

  • Clean pork belly and skin, pat dry with kitchen towel
  • Rub meat portion with a little salt to season, chill in fridge for at least 1 hour.
  • Preheat oven to 250*C
  • Use a metal skewer, pierce skin several times (I forgotten this step this time round and it turned out fine!)
  • Pour a layer about 0.5cm thick of salt on top of the skin. Cover as much of the skin as possible, You should not be able to see the skin. (A tip is to hold your palm on the side of the meat, so the salt doesn’t fall off the edges.)
  • Roast the pork belly with layer of salt on a wire rack for 35 mins
  • Remove the salt layer and remember to scrap of any bit of salt on the skin
  • Roast for another 35 mins. Keeping watch that it doesn’t burn as each oven is different!
  • Increase or decrease roasting time depending on the crispiness of the crackling.
  • Let it cool completely before cutting, or else the crackling may not be intact with the meat. 
  • Cut into small thin slices with skin facing downwards. It will be very salty if you serve big chunky pieces! Sightly smaller than 1cm x 1cm would be perfect.  

 

This was about 20 mins into roasting.

Just to give you an idea how much salt I was talking about.

Make sure you let it cool on the wire rack so the meat and skin will not turn soggy!

Bon appetit!!

Print Friendly, PDF & Email

Chinese Style Mee Goreng (Tze Char Malay Fried Noodles) – Delishar

The Chinese Tze Char style mee goreng has a very distinct sweet, spicy, and tangy taste to it. Unlike the Indian or Malay kind which tend to be a little less sweet, and slightly drier. This was requested by my brother’s high school mate. I personally like this dish, but have never thought of making it myself.

Since he requested for it to be posted on my blog, I challenged myself to replicate it. And in order to do so, I bought; myself a nice plate of mee goreng for lunch one day just to savour that wonderful flavour profile. Took some notes, and off I went to the market the next day to pick up the items I needed. It’s pretty simple to make it actually, I like my noodles a little wetter. So if you don’t, reduce the amount of water used.

Mix all ingredients of the sauce in a bowl.

Prep all your ingredients.
I did a quick rinse for my yellow noodles.

Heat pan on med high heat with oil.
Scramble eggs.

Push aside, add onion and garlic.

Add bean sprouts and chye sim.

Stir fry until veg starts to wilt.

Add yellow noodles and prawns.
Saute well.
Add 1/2 cup stock/water, and continue stir-frying.
If noodles becomes too dry, add more stock/water.
The water/stock is to cook the noodles.

Add tomato, and 3/4 of the sauce.
Saute well, and season with salt and pepper.
Add more of the sauce if needed.

And you are done!

Serve each plate with a cut up lime/kalamansi.

Chinese Style Mee Goreng

Delishar

Mee Goreng

  • 4 servings of yellow noodles
  • 1/2 cup bean sprouts
  • 1 to mato cut into wedges
  • 2 cups chye sim
  • 1 small yellow onion finely sliced
  • 2-3 cloves garlic minced
  • 16 prawns shelled and cleaned
  • 2 tbsp canola oil
  • 3/4 cup low sodium chicken stock or water
  • 2 large eggs
  • 4 kalamansi/small lime

Sauce

  • 5 tbsp ketchup
  • 2-3 tbsp chilli sauce 1-2 tbsp if using extra hot or to taste
  • 1 tbsp kicap manis
  • 1 tbsp oyster sauce
  • 1 tbsp shao xing wine
  • Salt and white white pepper to taste
  • Mix all ingredients of the sauce in a bowl.

  • Prep all your ingredients.

  • I did a quick rinse for my yellow noodles.

  • Heat pan on med high heat with oil.

  • Scramble eggs.

  • Push aside, add onion and garlic.

  • Add bean sprouts and chye sim.

  • Stir fry until veg starts to wilt.

  • Add yellow noodles and prawns.

  • Saute well.

  • Add 1/2 cup stock/water, and continue stir-frying.

  • If noodles becomes too dry, add more stock/water.

  • The water/stock is to cook the noodles.

  • Add tomato, and 3/4 of the sauce.

  • Saute well.

  • Season with more sauce, salt and pepper if needed.

  • Serve each plate with a cut up lime/kalamansi.

Print Friendly, PDF & Email