Chee Lai’s siu yuk JENNY CHEUNG·THURSDAY, 28 JULY 2016 There are no measurements for the ingredients, as the size of the meat can vary. Pork belly joint (butchers or supermarket) Salt Crushed garlic Yellow bean paste The joint is normally already scored, but I still like to use the sharp point of a knife to …
Home made Char Sui worded by and made by Ant Wong (Taken off Larkin & Dale’s Takeaway Revolution) By Jenny Cheung on Thursday, 30 April 2015 at 18:32 To marinate the 1 pack of approx 500g – 700g pork belly (sliced) add an egg & about 3 to 5 teaspoon of brown sugar. Then add …
Suey Asian BBq ribs By Jenny Cheung on Friday, 17 July 2015 at 17:20 For each 2 kg of ribs. 1 large piece of red bean curd. 4 heap tbsp sugar. 4 tbsp light soy 2 star anise Half tsp 5 spice 1/3 tsp bi carb, Ginger/ garlic Wine/Sesamee oil. Up to u if u …
Braised Pork Belly by Kim Lai Thursday, 15 January 2015 at 16:30 Just boil pork belly until cooked. Remove from stock and rub with dark soy. Particularly on the skin. Fry pork after its rubbed in dark soy and cooled Let pork cool and cut into pieces. Marinate with salt, sugar, light soy and sesame …
Jason Leung’s Char Siu (with red bean curd) on Monday, 19 January 2015 at 17:21 1-2 tbs Light soy 1-2 tbs dark soy 1 tbs Shaosing wine 1 square of red beancurd 2tbs honey 1tbs maltose 1 tsp five spice powder 1/4 tsp ground white pepper 2 cloves garlic chopped 1 small piece of fresh …
Theresa’s Easy Cheat HK Char Siu on Monday, 19 January 2015 at 16:25 Theresa’s Easy Cheat HK Char Siu Pack of pork belly rashers LKK Char Siu sauce Hoisin sauce little salt, sugar, white pepper runny honey or golden syrup Get yourself a pack of pork belly strips. Wash n drain. Make sure it’s …
Vanessa Wong’s Braised Lamb Belly with Dried Beancurd ~ 枝竹羊腩煲. By Lynne Lee-Diep on Tuesday, 20 January 2015 at 14:31 Braised Lamb Belly with Dried Beancurd ~ 枝竹羊腩煲.I cooked it for about 2 hours, love it when it falls off the bone. This is the way I cook it… Lamb Breast Few slices gingerGarlic …
Drunken Chicken Breasts By Lynne Lee-Diep on Thursday, 12 February 2015 at 23:15 Drunken Chicken Breasts (serves 8-10) 675-900g (1.5-2lb) bones but not skinned chicken breasts 7.5-10ml (1.5-2tsp) fine sea salt 1.5-2.5ml (0.25-0.5tsp) sugar 15-22.5ml (1-1.5tbsp) ginger juice or puree 2-3 spring onions, trimmed, halved crossways 175-250ml (6-8fl oz) shaoxing wine or med. …
shared by Jason Leung 19th Feb 2015 I was going to do a step by step on how to bicarb beef, but forgot to take pictures! Anyhoo… 1) Slice 400g beef a tough cut like topside or ‘stewing/braising’ beef across the grain 2) Mix 1 tsp of bicarb and a little water with meat, cover …
Theresa Ka Wai Mok – shared 24th Jan 2015 Here’s my recipe1 either plain boil rice or egg fried rice for base2. Pork chops marinated and grill .. 3. Onions, tomatos .. in a pan put in onions and tomatos , stir fry it add ketchup .. then add water to bring it to boil .. …