Saturday, November 08, 2008
A break from Tokyo blogging; here's my first attempt at home-made charsiew. Charsiew is Eddie's favourite food, and he cannot resist ordering a plate all to himself at restaurants, since the rest of us aren't crazy about the dish. I only like gorgeous charsiews like the ones in KL's Tingkat Tongshin, most of those served in Singapore and even London restaurants don't cut it with me.
Anyway, he's been bugging me forever to make charsiew but I just wasn't sure how to. He bought Lee Kum Kee's charsiew sauce and said just use this, will be fine, yep, he's that desperate. Well, yesterday, while grocery-shopping, I saw some pork that looks suitable for charsiew, and bought a small batch. Marinated the pork overnight with charsiew sauce, sugar, fish sauce and wine. My own agak-ration, not from any recipe.
Before it was ready, Eddie said, if this turns out good, then you'll only need to make this for all my meals. That's how much he loves charsiew. Told him it wasn't as easy as just marinating with Lee Kum Kee; cos I still needed to glaze over the grilled pork with a mixture of dark soy sauce, honey, oil and red colouring.
His verdict: Excellent. Sean ate up even though he wasn't happy about it, while Brian loved it. Will be buying more pork to cook this in larger batches. Anything to make my life a little easier.