The Great Chef

This is it .......I guess.......almost there to my search for the taste for delicious Char Siew!  I have made Homemade Char Siew just merely a month ago but I still feel some lacking of some flavour in there.... I think that version is just slightly salty .... only if doesn't add that teaspoon of salt into the marinated pork before cooking; I think that would be nice. But I guess everyone has different taste bud.  And there is no harm to try another recipe to look which one suit to our taste. Delicious Char Siew Recipe from "Delicacies Of China Town" cookbook Ingredients 1 kg pork belly  2 tbsp chopped garlic Marinade 2 pieces reddish cheese (fermented beancurds/"nam yue") 1 tbsp malt sugar 150g caster sugar 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tsp dark soy sauce 1/2 tsp five spices powder 1 tbsp "Shaoxing" wine Few drops of red colouring (optional) Method Remove the skin of the pork belly, cut into thick large strips. Mix the marinade ingredi...

Char Siew ~ I don't think I need any further introduction of this delicious roast meat. Homemade Char Siew Recipe sourced from  Chef and Sommelier Ingredients 1 kg Pork (Shoulder or Collar) 2 tablespoons oil 1 cup water Marinade 1 teaspoon salt (To add later) 1 teaspoon light soya sauce 1 teaspoon white pepper 2 tablespoons maltose 2 cubes red fermented bean curds 2 tablespoons sugar 2 tablespoons oyster sauce 1 tablespoon chinese wine 1 tablespoon peanut oil Method Clean and pat dry the pork. Mix all the ingredients for the marinade (except salt) and marinate pork over night. Next day, add the salt to marinated pork 30 minutes before cooking. In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.  Meanwhile, heat up oven to 250C on grill mode. Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required...

During CNY, pork jerky is one of the delicacy that some of us would like to have.  But now, pork jerky is getting more and more expensive, every year the price will increased.    I never knew that we can make pork jerky (or Bak Kwa 肉干) at home.  Isn't that great?   And moreover what we are going to make at home is the baked and grilled in the oven and not through the BBQ! That is the relieve to me. When I told my Sister S that I am going to make Pork Jerky, the next thought in her mind is, are you going to set fire outside to BBQ it?  I am sure if you intend to make this and when you tell it to your family you are going to make it, the next instinct the remarks from them would be "Why go all the trouble.... blah blah and later you have to set the BBQ pit to grill it ?" When I saw  Sonia of NasiLemakLover   made this Pork Jerky last year, I was really amazed that this can be made at home and also lately few bloggers has made it too!...

I am not a good cook and sometimes I can be.... ahem.....lazy too....  Especially for lunch, sometimes I just do not know what to cook for lunch as I prefer light lunch rather than hav ing a plate rice or noodles.   If I would rather, I like having lunch with savoury pies, sandwiches, or quiches that kind of lunches. When I came across Bakingdom on the Slow Cooker Pulled Pork it just fascinates me that I don't need much attention how to cook it or tenderise the meat.  I only just dump the meat and add cider vinegar into slow cooker and that's it and slow cooked for 10 hours .   All I need to prepare in advance is the  BBQ Sauce .   Slow Cooker Pulled Pork Recipe adapted from Bakingdom Ingredients 1kg pork butt 1/2 cup or more apple cider vinegar (red or white wine vinegars work perfectly, as well)   (I used the Balsamic Vinegar as I don't have the above as indicated). about 2 cups BBQ Sauce * Pour the vinegar into a large slow cooker. Place ...

Thanksgiving week. Finally a break on the apnea-like weeks that have filled the calendar lately. Finally an opportunity to get back to the kitchen (even if not as heavily as I would have liked) and to blogging. I bet most of you are super excited about next Thursday and I am sure you have already decided what you are going to cook. But if you happen to be as impulsive as I am and have yet to decide what to enjoy on Thanksgiving dinner, here is a suggestion that will fit the desires of those who are moderately traditionalists and who would not mind a twist on the Holiday's table - Roast pork with citrus caramel. I know! Thanksgiving means turkey not pork. Says who? Last year we had duck and it was no less Thanksgiving because of that. The Holiday is about gathering and sharing in peace and harmony. Does it matter what do you share at your table? Not for me. But even if you cannot enjoy Thanksgiving without  turkey (I can perfectly understand. Portuguese cannot have Christmas without...