tag:blogger.com,1999:blog-2068656129507965062.post5656853160582730074..comments2024-03-28T18:29:55.504+08:00Comments on CAMEMBERU: Homemade Char SiewCatherine Linghttp://www.blogger.com/profile/16536578027447250464noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-2068656129507965062.post-53128970532673352862010-08-17T11:21:14.993+08:002010-08-17T11:21:14.993+08:00The charsiew looks great!The charsiew looks great!Dr Lesliehttps://www.blogger.com/profile/12882813780543748225noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-60722557851126248282010-02-07T01:44:45.970+08:002010-02-07T01:44:45.970+08:00Yes indeed, cooking is about works-in-progress. Th...Yes indeed, cooking is about works-in-progress. Thanks for the tip on the herbal mutton soup stall :) The stall I was referring to had an herbal broth as well as a creamy stew. With rice either one was a super meal. I should try to recreate it, because it would sure be the rage in Chicago or Singapore.Otrie@SauceElatiOnhttp://sauceelation.weebly.com/noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-45486194154583209632010-01-20T18:35:32.835+08:002010-01-20T18:35:32.835+08:00Thanks, Sauce ElatiOn! But do note that this recip...Thanks, Sauce ElatiOn! But do note that this recipe is still (like most of my other recipes) a work-in-progress. You can factor in some of the advice given in the comments too. <br /><br />Herbal mutton soup - there's one at the Marine Parade Central hawker centre. It's decent but probably not as wonderful as the one you remember.Camemberuhttps://www.blogger.com/profile/12606864987474618179noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-47150589325510306052010-01-20T09:37:28.114+08:002010-01-20T09:37:28.114+08:00Char Siew has got my mouth watering today! Will in...Char Siew has got my mouth watering today! Will introduce this recipe to the American BBQ palette this summer. It's "Universal BarbecuedelatiOn"! Thanks for sharing. <br /><br />Now, anyone know of an herbal mutton soup stall in Singapore? There was a great one in Woodlands, but it left in the middle of the night 4 years ago, with me wanting more.Sauce ElatiOnhttp://sauceelation.weebly.comnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-44134426638968844002009-10-01T13:25:19.657+08:002009-10-01T13:25:19.657+08:00Anon: for suckling pig...some Chinese restaurants ...Anon: for suckling pig...some Chinese restaurants may serve single diner portions - no harm asking. Anyone else can advise?<br /><br />KennyT: thanks!<br /><br />Liverpool: haha, sorry, I only made half-kilo and it was all gone in one meal. Next time will make more!Camemberuhttps://www.blogger.com/profile/12606864987474618179noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-9834422309087657432009-09-30T17:32:52.523+08:002009-09-30T17:32:52.523+08:00any leftovers?!! :)any leftovers?!! :)liverpool1965https://www.blogger.com/profile/04025001243563061443noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-34093826646777980032009-09-30T08:06:02.362+08:002009-09-30T08:06:02.362+08:00Omigod, your charsiew looks so yummy!Omigod, your charsiew looks so yummy!KennyThttps://www.blogger.com/profile/08023829247139125163noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-43558880194906840902009-09-29T21:04:30.116+08:002009-09-29T21:04:30.116+08:00Does anyone know where I can find roast suckling p...Does anyone know where I can find roast suckling pig in Singapore? I am not looking to buy an entire roast pig, but rather a decent portion with the thin, crispy skin served over steamed rice. Please advise. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-1899727679088586232009-09-29T15:25:37.677+08:002009-09-29T15:25:37.677+08:00wow your siew yoke looks gd too... why not try suc...wow your siew yoke looks gd too... why not try suckling pig next? l'll be your guinea pig :peggtoasthttp://eggtoast.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-28744665910113687752009-09-29T13:34:03.852+08:002009-09-29T13:34:03.852+08:00Nic, hahaha, sorry but there'll be no roast du...Nic, hahaha, sorry but there'll be no roast duck, cos no one in my household will eat that! Hmm, what shall I cook next?Camemberuhttps://www.blogger.com/profile/12606864987474618179noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-22050908755729046352009-09-29T13:15:39.526+08:002009-09-29T13:15:39.526+08:00roasted pork belly, check. char siew, check. next ...roasted pork belly, check. char siew, check. next up, roast duck! you'll be on your way to an excellent roast lunch soon! remember to include cucumber and a yummy chilli dip, ya! :)HairyBerryhttps://www.blogger.com/profile/17523068919917998534noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-77726610018938099212009-09-29T12:20:05.300+08:002009-09-29T12:20:05.300+08:00Thanks, everyone.
Yes, anonymous, I did think it...Thanks, everyone. <br /><br />Yes, anonymous, I did think it was a lot of oyster sauce, soy sauce and salty bean paste. But since this was my first attempt, I didn't veer too far from the original recipe and only reduced bean paste. Now I know better. <br /><br />Five spice powder definitely! Also agree on placing foil or parchment in the pan. Not a fan of strenuous scrubbing!Camemberuhttps://www.blogger.com/profile/12606864987474618179noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-86939156461992018642009-09-29T10:33:31.472+08:002009-09-29T10:33:31.472+08:00In my experience, if you know what you're doin...In my experience, if you know what you're doing, home cooked roasted meats are far superior than a restaurant/hawker stand. Here are a couple of tips to consider:<br /><br />1) To ensure the char siew is not too salty, carefully measure the Oyster sauce, soy(a) sauce and bean paste. These three ingredients have lots of sodium, particularly the bean paste. I would recommend reducing the soy/a and oyster sauces by 2/3, and only use 1/4 of the bean paste...you want the flavors, not the sodium. I like to use low salt Kikoman (green label) soy sauce.<br /><br />2) I agree with the recommendation to add five spice powder...this ingredient really enhances and complements the marinade and natural pork flavors. Plus you get the added benefit of enfusing the kitchen and entire home with the fragrant five spice aroma while the char siew is roasting. In the marinade, I also like to add 1/2 tsp of ground white pepper, and if I can find it, dry garlic powder and onion powder (for some reason, the markets in SG don't sell this...).<br /><br />3) To minimize clean up, before putting the marinaded pork into the roasting pan, line the pan with aluminum foil. Just be careful when you baste the pork so that you don't puncture the foil...if you are roasting lots of pork, I recommend putting down an extra layer of foil, just in case. There's nothing worse than soaking and scrubbing a roasting pan after a delicious meal (and a few glasses of beer and/or wine).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-31736341341818526192009-09-29T00:10:49.425+08:002009-09-29T00:10:49.425+08:00I have an Asian market just down the street and I ...I have an Asian market just down the street and I buy my BBQ pork there all the time. I always wondered how they made it. Can't wait to make my own. Thanks!Chuckhttp://www.thekneadforbread.comnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-6936546414448588002009-09-28T22:27:07.990+08:002009-09-28T22:27:07.990+08:00Gorgeous piece of meat with the look that can out ...Gorgeous piece of meat with the look that can out beat many char siew stalls out there.ck lamhttp://www.what2seeonline.comnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-36900064576463253472009-09-28T18:24:56.757+08:002009-09-28T18:24:56.757+08:00I was interested to read your recipe. I make char...I was interested to read your recipe. I make char siu regularly, it's one of my favourites. Surprisingly, your recipe is totally different to mine but yours looks delicious nonetheless. If you want to try a different version, check out my recipe. It's listed under labels of Pork & Chinese.Debs @ DKChttps://www.blogger.com/profile/09048547253309861912noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-62349105874981947242009-09-28T12:09:29.852+08:002009-09-28T12:09:29.852+08:00I liked char siew better than roast pork & YES...I liked char siew better than roast pork & YES especially the charred bits. From the photos, it looks delicious ! Good job !Munnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-12166647239510534412009-09-28T10:41:12.325+08:002009-09-28T10:41:12.325+08:00I have to say your efforts look much better than s...I have to say your efforts look much better than some of them plastic-red char siew available outside any day. Good job! :DKenny Mahhttps://www.blogger.com/profile/10858453655208305063noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-58879694672944139932009-09-27T23:40:01.859+08:002009-09-27T23:40:01.859+08:00That's a great recipe. I used one that involve...That's a great recipe. I used one that involves maltose which of course is not easily available over here so I thought that was the end of it but now I will try yours.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-84240680573942486842009-09-27T22:44:07.508+08:002009-09-27T22:44:07.508+08:00oh my god.. it looks damn delish....... can you in...oh my god.. it looks damn delish....... can you invite me to dinner one day?mandanoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-26772519256890986012009-09-27T21:30:21.966+08:002009-09-27T21:30:21.966+08:00Looks moist and juicy. The colour is gorgeous! Ver...Looks moist and juicy. The colour is gorgeous! Very impressive indeed!Ju (The Little Teochew)https://www.blogger.com/profile/15400827190284879780noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-66700446619246322822009-09-27T21:28:56.209+08:002009-09-27T21:28:56.209+08:00looks absolutely delish! i love charsiew... especi...looks absolutely delish! i love charsiew... especially charred ones=DElaine Ng.https://www.blogger.com/profile/15474782529811483702noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-89162375648196219022009-09-27T21:26:15.943+08:002009-09-27T21:26:15.943+08:00Oh how the skin glistens! Looks mouthwateringly go...Oh how the skin glistens! Looks mouthwateringly good!Veronhttp://sparklette.netnoreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-36134559149921576512009-09-27T16:24:35.769+08:002009-09-27T16:24:35.769+08:00Audrey: Thanks! Me too, I thought char siew needed...Audrey: Thanks! Me too, I thought char siew needed complicated roasting. But the sweaty uncle backlane versions still taste better (maybe cos got "extra" ingredients!<br /><br />Mary: Thank you! <br /><br />Julia: Yeah, I should have made more, but I wasn't sure I could pull it off. So try a little bit first!<br /><br />Eggtoast: hah, to me, it's still not charred enough! MORE CHAR PLEASE! And I guess you haven't seen <a href="http://www.camemberu.com/2008/11/roast-pork-experiment-1.html" rel="nofollow">my siew yoke</a>. I made that first a long time ago, am not a fan of char siew actually. I put the roast pork link above too.Camemberuhttps://www.blogger.com/profile/12606864987474618179noreply@blogger.comtag:blogger.com,1999:blog-2068656129507965062.post-72362135196224893172009-09-27T15:37:38.528+08:002009-09-27T15:37:38.528+08:00char bo, your char siew is charred!
haha.. but it...char bo, your char siew is charred!<br /><br />haha.. but its looks great for a 1st attempt.. will u try siew yoke next ? :peggtoasthttps://www.blogger.com/profile/15111246184041489912noreply@blogger.com