Tuesday, February 26, 2013

shortcut char siu

 The maple syrup scone recipe from this book is awesome! also i love this book's photography. They were so buttery and crumbly, it was almost like eating shortcrust pastry.

 We usually buy a pork leg roast then divide it into 4-5 portions to freeze. The fatty parts from this one we made into char siu. The seasoning was from a packet from Thailand.It was quite good! tasted as good as any char siu i've ever had in malaysia. perhaps better coz I sliced ours more generously! 
Very easy as well - mix the powder with some water and marinade the pork for at least 3 hours. [I just left it in it overnight] then roast it and slice it up.
a typical night's dinner  -  rice with a vegetable dish, a meat dish and soup.

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