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Saturday, July 28, 2012

Palm Sugar Char Siew [Version 1]

This char siew recipe is adapted from Wendy [recipe here].  I used pork tenderlion for this char siew [only made half the portion] which I will be using as filling for my Char Siew Sweet Buns. 
300 gm pork tenderlion [about 1/2 inch thick slices] or pork belly
1/2 tsp salt
1 tbsp soy sauce
1 pandan leave - knotted
40 gm palm sugar
enough water to cover meat
  1. Put all ingredients [except palm sugar] in a heavy based sauce pot.  Bring it to a boil then lower heat to simmer for 10-15 minutes with lid on.  Turn over meat slices and boil for a further 10-15 minutes or until the meat is almost tender.
  2. Remove lid and add in palm sugar and continue to boil until gravy is reduced and thick like honey.
  3. Keep stirring to prevent meat getting burnt.
  4. Dish out to cool before cutting to serve or cut into small pieces to make char siew filling.
Sauce Ingredients for Char Siew Filling for Buns
2-3 shallots - flatten and chopped
1/2 tbsp oil
80 ml water
1/2 tbsp each of tapioca flour and cornstarch
1 tsp plain flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp rose wine [mei hua lou]
2 stalks spring onion - chopped small pieces
2 tbsp toasted sesame seeds
  1. Fry shallots in oil until aromatic.  Add in diced char siew and all the sauce ingredients [except the 3 types of flour].  Stir to mix ingredients well.  Add in water.
  2. Bring it to a boil and lower heat to simmer for 5-10 minutes.  Add in all the flour to thicken.
  3. Set aside to cool completely before adding chopped spring onions and sesame seeds.
  4. Refrigerate filling before use.
This filling can be used for steamed baos too.

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