Chinese BBQ Pork (Char Siu) 秘製蜜汁叉燒

I love Chinese BBQ Pork (Char Siu) 蜜汁叉燒!  It’s one of our family’s stables that appears on our dining table at least twice a month, if not more often.  When I was still living in Hong Kong, it is one of the most popular last minute “to-go” item to purchase from BBQ restaurants as an additional dish for dinner.  Or, if you are a dinner guest at someone’s house for a home cook meal, Char Siu is always a well received hostess gift.



I usually double my Char Siu recipe that I shared here (see full recipe at the bottom of the post).  Why? Because the left over is just as amazing when paired with noodles and/or individual buns (those will be in another posts)!  So, don’t be afraid to make more.  You’re going to love my secret recipe that taste just as good as those that are selling at the BBQ restaurants.  I know there are “ready made” bottled Char Siu sauce out there.  But they don't taste as authentic as making your own sauce from scratch, at all!  




First off, the glorious shiny glaze!  It’s achieved by using maltose (a.k.a. malt sugar)!  Yes, it’s the thick and sticky maltose that gives the Char Siu that gloss.  While it is well known that honey is used in the recipe, its purpose is mainly to add flavor.  It really is the maltose that gives the meat that shine and glossy finish.  I got the maltose at a local Asian supermarket, or you can check it out here. 



Now, onto the gorgeous red hue.  The redness is from the Red Bean Curd, which is made from fermented soy beans and red rice!  It also gives the Char Siu that distinctive depth of earthy aroma that you can’t get from other ingredients.  I have to warn you, bean curd is on the salty side.  That’s why you only need one piece for the recipe.



Here’s how it looks inside (see picture below).  Some brands also package the bean curds in glass jars.  Just make sure it’s the red bean curd, and NOT Chilli bean curd that gives the redness.  So, read the list of ingredients before you buy it.  I don't think you want spicy Char Siu, right?



Another secret ingredient is the Hoisin Sauce.  Think of it as the sweet and savory Chinese BBQ sauce.  It gives any dish the umani flavors!  So, in between the red bean curd, Hoisin Sauce, chicken bouillon powder and soy sauce, you don’t need to add any salt in this recipe. 



One more ingredient that I would like to mention is fresh ginger root!  It’s earthy, yet refreshing.  It lightens up the whole dish.  Just make sure you peel the skin off the ginger root and grate it with the ginger grater.  The fibers from the ginger will magically disappeared and left you with the smooth grated fresh ginger that is fine in texture and not chunky at all.  You don’t want to bite into big pieces of ginger in your Char Siu.  The grater doesn't have to be expensive at all.  My Mom got me this grater years ago and it works great.  Or you can check out this one here.



Hm…..check out this juicy and succulent piece of Char Siu!  It’s ridiculously fragrant and so easy to make.  I hope you’ll give this recipe a try and forget about the bottled Char Siu Sauce!  This is the real deal and I’m sure your family will love it just as much as my family does!      





Props and Ingredients used in this post:

Maltose (Click here for product information)
Red Bean Curd (Click here for similar product information)
Hoisin Sauce (Click here for product information)
Ginger Grater (Click here for similar product information)
Assorted Floral Chopsticks (Click here to see similar product)
Roll Up Window Blinds used as backdrop (Click here to see product information)
Crane Chopsticks Rest (Click here to see product information)
Bamboo Placemats (Click here for more information)

Honey Roasted Carrot Salad

Years ago, I’ve tried some honey roasted carrots at a restaurant.  I believe it was from a buffet restaurant when my Hubby and I visited Las Vegas.  Those honey roasted carrots were amazing.  Perfectly sweet and got a hint of the caramelized aroma from the honey along with the freshness from the carrot.  They were tender and succulent.  I’m surprised that those carrots didn’t help on my cognitive wellness for better memories!



Anyhow, I’m just glad that I was able to recreate those honey roasted carrots right at home. Maybe that was the reason why I forgot which restaurant I first had them.  Because nowadays, I can enjoy them at home any time I want without the long drive to L.V.  Of course, I still enjoy a trip to L.V. every once in a while, but not just for the purpose of consuming carrots.



The Honey Roasted Carrots are perfect as is if you serve them as a side dish. But since I was roasting them for lunch, I included other root vegetables such as parsnips and radishes.  The salad was dressed in Meyer Lemon and Herb Vinaigrette, so refreshing!



Now that we’re done talking about the salad, it’s time for a confession.  I used to dislike radishes.  I guess it’s the strong peppery aroma that I dislike the most.  It’s only recently that I started to appreciate them, especially so when I serve them in salad.  Now, I adore radishes.  Ironically, it’s also that peppery aroma and flavor that makes me fall in love with the radish.  I can’t resist their lovely crunchy and crispy texture either.  I guess our palates and taste do change as we grow.  Boy, that makes me feel old.  Let’s just say, my palates gets more sophisticated as time goes by, like a bottle of fine wine.  Okay, that sounds more elegant, but I still feel O.L.D.!  Nevermind.



Is there a vegetable, or any type of food that you dislike at first but love them now?  I have quite a long list.  What are some of yours, if any?  I would love to know. 



By the way, this salad is perfect if you serve them in individual glasses for gatherings as a healthy appetizer or side dish (such as your upcoming Memorial Day Grilling).  All you need to do is to chop the root vegetables in smaller pieces to fit into the serving glasses.  For a pretty presentation, simply layer each ingredients on top of each other and drizzle the vinaigrette on top.  But for me, the big bowl such as the one in the picture below is more of my type... for a substantial lunch.  Wish you all a Happy Memorial Weekend.  Happy roasting and grilling!   

Earl Grey Pots de Crème and Honey Lace Cookies

There are so many things that are meant to be with one another and compliment each other’s existence.  For example, salt and pepper, bread and butter, sugar and cream, my hubby and BMW me, of course!  (Sorry Honey, I can’t resist not to put BMW here.)  Whoever knows my hubby well would agree with me, heheheh…Recently, I’ve found another pair!  Earl Grey Pots de Crème and Honey Lace Cookies.



Both of the treats are made with simple ingredients and yet, they are out of this world delicious.  I love their simplicity with a sophisticated twist.  Just like lives, I enjoy the most simple things in life.  Such as a cup of hot coffee to wake me up in the morning, oh wait, I think it’s the crying of my baby girl that wakes me up every morning;  A big hug and a kiss from my 3 year old son;  A thank you from my hubby after dinner to show his appreciation; A phone call from my best friend in Canada just called to say hello; Or, my parents and in-laws visit us to play with their grandkids.  I cherish and treasure every moment.                



If you are familiar with, or love, Earl Grey Tea, you have to give this recipe a try.  The texture is smooth, creamy and silky. The lemon zest elevates the tea flavor and bring out the best of it.  The tea flavor really comes through in this recipe.  It’s sweet, it’s fragrant and it’s unforgettable.      

The Honey Lace Cookies are crunchy, flavorful and melt in your mouth goodness.  Please try to refrain yourself from eating the whole batch without waiting on the Earl Grey Pots de Crème!  Oh well, they’re so easy to make, maybe you can consider making an extra batch to enjoy while you wait for the Pots de Crème to set.  Because that is exactly what I did!  :P





By the way, I've submitted the Honey Lace Cookies recipe for the Los Angeles Time Holiday Cookie Bake-Off.  Please vote for me by clicking on the picture below!  Thank you!