happy mother’s day

Posted On May 9, 2010

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i’ve decided to make siu yuk for mum and everyone else (: mum chipped in to make ALL the other dishes! since the last recipe failed (too salty), i’m going to stick back to the first one from RasaMalaysia. an unwitting mistake (by me, clearly) and improvisation by my mum made this our recipe instead (:

ingredients for the marinate:

garlic and ginger juice (five cloves and three slices)
five spice powder
white paper
salt

this pestel and mortar has been in my house for as long as i can remember (ever)!

this pestel and mortar has been in my house for as long as i can remember (ever)

ok the mistake was that i read wrongly, i thought i needed garlic powder instead of ginger powder. so mum pounded some garlic but was too late by the time i realised. she then just added ginger to it and strain the juices. it works!

blanche the meat to rid of (lessen) porky taste. see fur sticking out! yeeks!

mum shaving fur from the meat (teeheehee... amuses me endless)

coat it in sequence of the ingredients listed (wisdom from RasaMalaysia)

mum’s winning char siu marinate sauce:

oyster sauce
dark soy sauce
corn flour
five spice powder
garlic and ginger juice (from siu yuk)

award-winning char siu, awarded by me and my brother (:

ta-daaaaa!

wantan filling: grind prawn, pork and chives

simple and yummy!

blistering satisfaction

some thoughts over this: i think rock salt works best for the added blister (i just use normal salt this round). after poking the skin at the last 15 minutes, the oil oozing out of the skin may have melted the salt too quickly before the popping effect takes place, so perhaps wipe off the oil before the last spread of salt might do the trick? also the crunchiness of the skin didn’t last after slicing it. randomly (literally), i wrote to TheHungryHog for advice (he claims that his siu yuk skin lasts 3 hours!) and here are some insights to share (: do share if you have some brilliant/secret method *please*

1. If you’re letting it stand for a while before eating, place it under or next to a fan once you’ve let the meat rest a bit out of the oven. This will blow the steam away from the skin. Kind of a redneck method, but it has worked for me.
2. Only cut the meat right before you’re going to devour it. Once you cut it up and place it in a jumble on your plate, the meat juices and moisture will reduce the skin’s crispiness quite quickly. Think of the skin as dry bread absorbing sauce.
3. Try to reheat the meat, skin side up, using only the top grill of the oven. The skin should crisp up nicely again.

some greens, obviously

mum and her 'special' knife for the siu yuk!

third time's the charm (: love it

a very anti climax picture of the complete dish, thanks to my brother's horrible green (or orange) plastic Ikea plate :D

charming ensemble of Malaysian-Chinese must have condiments (cut-chilli-padi, garlic and sambal)

mummy, i love you (and daddy!)

*hugs*

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