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    Char Siew

    Uploaded by

    Wan Sek Choon
    This document provides a recipe for pork ribs with char siew sauce. It involves the following steps: 1. Marinating pork ribs in a sauce of maltose, hoisin sauce, soy sauce, rose wine, white pepper, five-spice powder, and sesame oil for at least 30 minutes or up to overnight. 2. Pan searing the marinated ribs lightly and then baking in the oven at 200 degrees Celsius for 30-40 minutes. 3. Returning the baked ribs to the pan and thickening and caramelizing any remaining marinade sauce while coating the ribs evenly before serving.

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    © All Rights Reserved
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    Char Siew

    Uploaded by

    Wan Sek Choon
    16 views2 pages
    This document provides a recipe for pork ribs with char siew sauce. It involves the following steps: 1. Marinating pork ribs in a sauce of maltose, hoisin sauce, soy sauce, rose wine, white pepper, five-spice powder, and sesame oil for at least 30 minutes or up to overnight. 2. Pan searing the marinated ribs lightly and then baking in the oven at 200 degrees Celsius for 30-40 minutes. 3. Returning the baked ribs to the pan and thickening and caramelizing any remaining marinade sauce while coating the ribs evenly before serving.

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    This document provides a recipe for pork ribs with char siew sauce. It involves the following steps: 1. Marinating pork ribs in a sauce of maltose, hoisin sauce, soy sauce, rose wine, white pepper, five-spice powder, and sesame oil for at least 30 minutes or up to overnight. 2. Pan searing the marinated ribs lightly and then baking in the oven at 200 degrees Celsius for 30-40 minutes. 3. Returning the baked ribs to the pan and thickening and caramelizing any remaining marinade sauce while coating the ribs evenly before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views2 pages

    Char Siew

    Uploaded by

    Wan Sek Choon
    This document provides a recipe for pork ribs with char siew sauce. It involves the following steps: 1. Marinating pork ribs in a sauce of maltose, hoisin sauce, soy sauce, rose wine, white pepper, five-spice powder, and sesame oil for at least 30 minutes or up to overnight. 2. Pan searing the marinated ribs lightly and then baking in the oven at 200 degrees Celsius for 30-40 minutes. 3. Returning the baked ribs to the pan and thickening and caramelizing any remaining marinade sauce while coating the ribs evenly before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    250g pork ribs, chopped

    6 salted plums
    2 pieces ginger, julienned+scallion + red chilli
    1T rice wine
    1.5T chopped garlic
    1T light soy sauce
    1T tauchu sauce
    0.5T sugar
    1t sesame oil
    1T corn flour + pepper
    pepper to taste
    Marinade pork with all d above (except ginger) 4 at least 3 hrs. I let mine sit overnight in d fridge.
    Scattered ginger on top b4 steaming at high heat 4 20-30 mins.
    INGREDIENTS
    600 grams pork ribs
    1 packet klang bak kut teh spice mix I use a 45g packet of Mo
    Sang Kor
    8 cloves garlic lightly bruised
    2 litres water
    4 tsp dark soy sauce
    2 tsp light soy sauce
    1 x 200g canned straw mushrooms drained
    200 grams enoki mushrooms bottom trimmed and discarded
    60 grams dried beancurd skin/tau kee cut to shorter lengths
    3 dried tofu puffs/tau pok sliced to 2cm strips

    salt to taste

    lettuce torn to pieces


    8 cloves garlic minced; condiment/side
    3 chilli padi sliced thinly; condiment/side
    1 you tiao/fried fritters cut to pieces; condiment/side
    1 tbsp dark soy sauce condiment/side
    INSTRUCTIONS

    1
    2

    Blanch pork ribs in a pot of boiling water for a few minutes. Rinse blanched pork ribs and set aside.
    In a deep soup pot, add bak kut teh spice mix, 2 litres water, garlic cloves, soy sauces and blanched pork
    ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender. Note:
    Add more water as needed any time during the simmering process.
    During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until
    the tau kee is softened to your liking.
    Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with
    side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.

    Ingredients for half kilo meat


    Char siew sauce
    1 1/2 tablespoons maltose (alternative : honey)
    1 1/2 tablespoons hoisin sauce
    1 1/2 tablespoons soy sauce
    1 tablespoon Chinese rose wine ()
    3 dashes white pepper powder
    1/2 teaspoon five-spice powder
    1/2 teaspoon sesame oil

    2. In a bowl, everything in, except water. Marinade for at least half hour, or one hour is always better if
    you have the time. I leave it in the fridge, covered, for 2 hours./overnite

    3. Heat up your oven at 200 degrees. You will need to use it later.
    5. Pan-sear the ribs lightly This to seal in the meat juices. No need to cook it thoroughly. I just
    wants to brown it a little before finishing it in the oven later.
    6. Line your baking pan with foil paper, place ribs on it, and straight into the oven for 30 mins or upto
    40mins if you want it to looks more charred.
    7. While the oven is doing the work. Add water & the remaining marinade sauce into the pan that you
    just pan-seared the ribs. (Eyeball it yourself. Just add more sauce if needed.) In a medium
    heat, bring it to boil. Stir occasionally until it has thickened. Heat off. Leave the sauce in the pan. No
    need to dish up.
    9. Once the ribs is out of the oven, put it back to the pan. Under medium heat, mix the sauce with the
    ribs evenly. While youre mixing them, the heat is caramelizing the sauce while sticking it to the ribs.

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