Tuesday, 26 August 2014

简易叉烧 (Simple Version Char Siew)




 当我在Cass 家,看到这道简易版叉烧时,
我就快快把食谱带回家,因为这是安家娜娜的大爱啊!!!
 The moment I saw this easy recipe at Cass', I instantly brought it back to my blog. After all, it is a favorite of NaNak's!




第一回尝试 ,贪图方便,就随便往冰箱挖出块瘦肉,
结果当然不满意咯,烤出来的叉烧不止干硬,
色泽也不好看。
During my first try, I decided to make it even more simpler by just using skinny meat from the fridge. Bad move; the resultant char siew was not only tough and extremely chewy, it also did not look appetizing.


 这回吸取经验,向菜市的肉贩,要块半肥瘦带去皮的五花肉,
出来的叉烧,哇塞!! 一级棒!!
Learning from that experience, I finally decided to pay the butcher a visit for some suitable meat. The end result wowed even me!


简易叉烧 
食谱参考 :揾到食

材料:
五花肉 1kg
白糖 200g
酱青 2tbsp
酱油 1tbsp
盐 2tsp
红麴粉1/2tsp
叉烧酱 1tbsp
  1. 猪肉洗干净,加入其他材料(除了叉烧酱),搅拌至白糖溶解,放入冰箱腌过夜。
  2. 把锅烧热,放入腌好的猪肉煎香,把剩下的腌汁倒入,再加入1/2杯水,慢火煮至汁浓/收干。
  3. 在猪肉表面,刷上一层叉烧酱,送入预热烤箱250度c(上层火),把猪肉放在最上层,烤约3-5分钟或表面成微焦,再反面,也烤至表面微焦,即可。





Simple Version Char Siew
recipe adapted from : Veronica"s Kitchen

Ingredients:

1 kg pork belly

200 g sugar

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tsp salt

1/2 tsp red yeast rice powder
1tbsp oriental BBQ sauce



Method:



1) Wash pork and use kitchen tissue paper to dab dry. Add in all the ingredients and mix well (make sure all the sugar has dissolved). Marinate for 4 hours.



2) Heat up wok, place the marinated meat onto it and fry until fragrant.



3) Add in 1 cup of water, simmer at low heat until the sauce has thickened.
4) Brush the pork with oriental BBQ sauce and put it on a tray. Put the tray onto the topmost rack of a preheated oven and bake at 250°C for 3-5 minutes or until the surface is a little burned. Flip it over to the other side and baked until a little burnt too.



5) Slice and serve. Enjoy.


肉质松软,烤透的外皮,甜中带香。
咬在口里,那股叉烧特有的甜香气,填满整个口腔,
偶尔搭上1,2根青葱或芫茜,
哇!妙! 妙不可言! 
The taste of the tender meat and roasted skin mingles together......so delicious! One bite is all you need to fill your mouth with the wonderful aroma of perfect Char Siew. Eaten with a few pieces of spring onion, it just tastes better!


 很谢谢Cass和Veronica的美好分享,
这道好料肯定会常常出现在安家的饭桌上。 
I'm very grateful to Cass' and Veronica's selfless sharing, without which these delicious dishes won't get to appear on my blog.

  
@@@@@Enjoy ! @@@@@

7 comments:

  1. Aunty Young, I am so excited! I am going to try this too!

    ReplyDelete
  2. Hi Aunty Young, making the char siew is faster than ordering them from the stalls. Just about 10 minutes, it is ready to serve. Thanks for sharing.

    ReplyDelete
  3. Aunty,我要一碟叉烧饭+叉烧汁的哦

    ReplyDelete
  4. 哇!流口水了。。
    这个棒,吃不完还可以拿来做烧包呢。。呵呵

    ReplyDelete
  5. 看到你们都做过char siew, 找机会我也要试一下。不过应该会用全部瘦肉的,很不 "识货" 对吗? 哈哈哈!

    ReplyDelete

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