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
- 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.
- Remove lid and add in palm sugar and continue to boil until gravy is reduced and thick like honey.
- Keep stirring to prevent meat getting burnt.
- Dish out to cool before cutting to serve or cut into small pieces to make char siew filling.
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
- 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.
- Bring it to a boil and lower heat to simmer for 5-10 minutes. Add in all the flour to thicken.
- Set aside to cool completely before adding chopped spring onions and sesame seeds.
- Refrigerate filling before use.
Note:
This filling can be used for steamed baos too.
This filling can be used for steamed baos too.
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