Friday, January 14, 2011

Homemade Char Siu (Chinese BBQ Pork)


Char Siu / Chinese Barbecue Pork (叉烧)

What worries me the most now is the food supplies in Toowoomba which are currently running low or almost out in the local stores. According to Toowoomba News, Toowoomba has been cut off from Brisbane following massive landslides on the Range and water over the road on the Warrego Highway to the east. The Warrego Highway has also been cut to the west as floodwaters rose around communities such as Oakey and Dalby. Transport is unable to get in or out of Toowoomba, so it is impossible for stores to restock shelves. In short, we're stuck in Toowoomba!!! My boi and I went to Port Street in Wilsonton Heights to donate some of our clothes and other stuff like pillow, quilt, mattress, and hangers to the Queensland floods victims this afternoon. On the way home, we tried to take our car to Shell, BP, Caltex to fill up some petrol but none of them has fuel! I started to get a little panic until we found one petrol station (the one opposite Clifford Gardens) that actually has fuel for sale *relieved a little bit* It's gonna last us at least two weeks traveling back and forth to work.

Char Siu / Chinese Barbecue Pork (叉烧)

By the way, I've picked up the Char Siu / Chinese Barbecue Pork (叉烧) recipe and made some yesterday. All you need is just Char Siu Sauce / Chinese Barbecue Sauce, pork (350 - 400g), and an oven to roast for 30 minutes (180 °C, 15 minutes on each side).

Char Siu / Chinese Barbecue Pork (叉烧)

Allow to cool for around 2 minutes before applying a smooth thin layer of honey (optional).

Char Siu / Chinese Barbecue Pork (叉烧)

The "Char Siu" I prepared tasted sweet enough, so I just skipped the honey coating step.

Tea Eggs / Chinese Tea Leaf Eggs / Tea Flavored Eggs (茶叶蛋)

The Tea Eggs / Chinese Tea Leaf Eggs / Tea Flavored Eggs (茶叶蛋) we boiled about two days ago, there were only two left... which means no more eggs for us for the coming 2 weeks? Let's hope not!

6 comments:

  1. Great! Wow so *easy* to make char siu. Looks good & tasty eh..Had some tough time getting use to the pork in Sydney as there is some smell different from home. Hope the situation in Toowoomba gets better soon.

    ReplyDelete
  2. This is not a HALAL blog hahaha

    X pork allow! hahaha

    But, i like eat this "Char Siu" - it taste SO good!

    ReplyDelete
  3. Bananazஇ:
    Yeah, if only you have the ready made sauce. Else, you'd have to mix soy sauce, oyster sauce, Hoi Sin sauce, Chinese cooking wine, honey, salt five-spice powder, and salt to make the Char Siu sauce.

    As for the smell, I think it's because of the pig blood. From what I heard, they're not allowed to "exsanguinate" the pigs when killing them.

    The weather here is so much better today. It remained sunny with a little of drizzling in the afternoon =)

    CH Voon:
    I'm a pork eater, so that indirectly means that my blog is and will never be a halal one :p

    ReplyDelete
  4. My favourite food is cha xiu la!! Feel so hungry after reading your post..

    Just remember last time when we were small, mom always bought cha xiu for our family, that time RM 5 is so much, can cater for whole family liao.. I think RM 5, me also not enough to eat... I love cha xiu.. TT

    ReplyDelete
  5. elims Chuang 光宏:
    Same here! I love "Siu Mei" like Char Siu and Siu Yuk, so yummylicious they are!!! *drools*

    ReplyDelete
  6. Thanks very nice blog!

    My weblog - Hum Badal Gaye

    ReplyDelete

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Hope I'll see you again soon! (✿◠‿◠)

xoxo,
Christina

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