Char Siu Chow Fan

This time I wanted to fry some rice with really good ingredients, such as lap cheung, long beans, carrots, prawns, eggs and even the oil used had to be "chu yao zha" just to make it a little tastier. I did thought of adding char siu as one of the ingredients, but decided not to because it seemed a bit of a waste since char siu should be able to stand out as an extra side dish.

I looked up some good char siu recipes and found that the sauce for making char siu isn't really hard to make (at least for the home-made version anyway). However, it is the cooking that requires lots of patience. Cooking char siu requires a good control on the temperature and timing with regular basting of the char siu while it is roasting in the oven. If you do it correctly, you will have a beautiful piece of meat charred on the outside, tender and moist inside.

After an interesting first attempt, I didn't make the perfect char siu, but given it was the first time I am doing a home-made char siu, I am satisfied! =)


Fried Rice (tong how style =P)

Char Siu (A202 style)