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Tuesday, May 7, 2013

Char Siew Filling - Steamed Pau

The original Char Siew recipe is from WendyKK of Table for 2 or more [see link here].  I made a little adjustment to suit my family's taste and preference.  Good recipe as I can kill two birds with one stone.  Made this portion of char siew, ate some [about 200 gm] with rice* and the rest was use to make the char siew filling for my Char Siew Steamed Pau. *Didn't take any photos on making of the char siew cos' my purpose is to make char siew filling for steamed paus.
Ingredients for Char Siew
[slightly modified according to own taste preference]
600 gm pork strips [I used pork belly]
marinate with 1 soup spoon dark soy sauce, 1 soup spoon rose wine [aka mei hua loo or mui gwai lou], 2 soup spoons light soy sauce, 3 soup spoons sugar, 1 tsp salt and 1 cup water
  • cook marinated pork over medium low heat until meat is cooked and  gravy is thick like honey consistency.  Cut into small cubes or diced.
Ingredients for Char Siew Filling For Steamed Paus
Above cooked char siew- diced
2-3 tbsp sugar
2 tbsp oyster sauce
1-2 tbsp cornstarch
1-1 1/2 cups water
  • Add above seasoning [except cornstarch] to diced char siew.  Bring it to a boil then lower heat to simmer until meat is tender and gravy reduced.  Stir in the cornstarch and cooked  until char siew is tender and gravy is stick and moist.
  • Dish out to cool before adding 2-3 tbsp chopped spring onions and 2 tbsp  toasted sesame seeds. Chill in the fridge until required.
Recipe for Char Siew Steamed Paus 


I'm sharing this post with  Aspiring Bakers #31-Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.

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