Friday, February 02, 2007

Stewed Char Siew

I had done this recipe some years ago and the children didn't like it cos they were too young to appreciate black sauce char siew. They were only familiar with the red char siew which I usually buy from the roast meat stalls. Now that they are a couple of years older I'm doing this recipe again and this time they accepted it without protest. The only request dh made was for me to slice the char siew a little thinner so that he will have more to eat.
My mum shared this recipe with me. This was the kind of char siew I ate when I was growing up.

Marinade 500 gm of twee bak (skin removed) for 3-4 hrs.with the following ingredients .....

2 tbsp red date black sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
2 tbsp sugar
2 tbsp chinese wine
a dash of pepper
2 tbsp sesame oil

One whole garlic with inner skin intact.
Half a cup hot water.


Heat up the marinade in a pot and put the whole garlic in.

Add in about half a cup of hot water and wait for pot to boil.

Put the whole meat into boiling marinade and let it boil for about 15 mins.

Cover and reduce fire and let it simmer for about 30 mins. occasionally turning the meat.

Uncover and continue simmering till gravy thickens.

Check for meat tenderness by using a chopstick to poke.

When chopstick comes out clean and goes through meat easily, the meat is ready.


tweetybird said...

Hi C,

Nice pics u have there =) What's red date black sauce? Is it the "hong zhou" ?


Chawanmushi said...

Hi Sylvia
Yes, that's right :-)