1 tbsp sugar
1 tbsp low salt light soya sauce
3 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp cooking wine
1 tsp sesame oil
1/2 tsp dark soya sauce
3 tbsp water
1 red chilli
2 tsp sugar
1/8 tsp salt
1 tsp vinegar
Dash of MSG
1~2 tbsp drinking water
Blend all the ingredients together using a food processor. Set aside. To be served with the dish.
Some julienned japanese cucumber
Chinese coriander .
1. Using a sharp knife, cut the pork into strips about 2.5cm thick and 15cm long. Mix the marinade ingredients together and pour over the pork, turning until well coated.
2. Cover and leave to marinate for at least 3-4 hours, turning occasionally.
3. Place the pork strips and the marinade into a Happycall pan. Heat up in medium high heat to bring the marinade into a boil. Turn the pork strips after about 10 minutes, or when the marinade starts to boil.
4. Lower the heat to simmer the pork strips. Turn the pork strips every 5 minutes to ensure even heating. Try to give the pork strips a 360 degree turn every time, so that the entire meat will be well coated with the sauce.
Arrange the meat away from the pan centre to avoid burning the meat.
Keep the lid ajar, when starting to simmer the pork.
5. Continue to turn and simmer the meat for another 30 minutes or until the sauce has thickened.
6. Transfer the cooked char siew meat to a plate. Collect the sauce to be used as gravy for pouring over the white rice.