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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siu yuk (again), beet root soup and veggie

Posted On May 2, 2010

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in the same span of time, i made siu yuk for dinner upon AN’s request but using AlmostBourdain’s recipe. found red fermented bean curd with great difficulty in Singapore (shocking). AN made beet root soup (very yummy!) and AC fried some sort of veggie.

Beet Root Soup ingredients:

Beet root
Dried scallop
Dried cuttlefish
Pork ribs

siu yuk was a massive disappointment! was too salty! the skin turn out well but the fermented bean curd over did it. i think i will stick to previous recipe next round (if any). also AN (the health-conscious-guru) bought skinny pork belly! no kidding! lol! siu yuk must have FATS. period

hypertension (too much salt). everyone were pretty forgiving

my happy meal (:

crispy pork belly (siu yuk/烧肉)

Posted On February 19, 2010

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from a combination of recipes starting from ATableForTwo (whose recipe is not complete, without marinate sauce) and from his link off to RasaMalaysia (for the marinate) and AlmostBourdain (for the method). however i did add a dash (alot!) of salt on the skin (advice from ATableForTwo) for that winning crunchiness (: however i didn’t hear the crackling in the oven though :P

disaster! looks better after scrapping off the charcoal bits! phew~

unfortunately not as easy as AlmostBourdain says! for sure. even opening and closing the oven is painful with the smoke in my eyes. was so burnt on the side that got me so worried, do camp out at the oven to adjust the timing accordingly. the suggested recipes are not fool-proof

had to painstakingly flip each side for 10 minutes in the oven

argh! too salty! :(

skin too salty, definitely not perfect. also made the floor so oily, had to mop it up. don’t think i did a good job :P