This week’s theme is Chinese New Year so I decided to cook mainly Chinese dishes just to get us into the mood. One of Daniel’s favourite Singapore dishes is Char Siu rice and so I embarked on my “journey” to look for the necessary ingredients. I was lazy and so I ended up buying a premix (Thai brand) which was a few cents cheaper than Kee’s.
When I got home to marinade the huge slab of pork (which made me feel like turning into a vegetarian!), I thought it didn’t smell like Char Siu we would get in Singapore. And hence, I tried to tweak the recipe by adding a couple of tablespoons of oyster sauce, pepper, soy sauce and even glazed the meat with honey (hoping that it will have a crusty, sweet taste). Just so you know, this was done partly to make me feel less guilty about buying premix.
Although the instructions said to marinade for 2-3 hours, I left it in the fridge for 5 hours. It didn’t turn out as red as I would have liked it to be. However, it did smell pretty good when cooked. It did taste a lot different to the Char Siu we get in Singapore too but I’ve not had proper Char Siu for years that I don’t think I can describe how it’s even supposed to be. Maybe I’ve tweaked it so much so that I ruined it?
A friend recommended me to use Kee’s and she said it’s really good. I’ll not be a miser and spend the extra few cents to get something closer to home.
Do any of you make your own Char Siu and would like to share your recipe with me? I would like to give it a go! In the meantime, I’ll get a packet of Kee’s today and try it over the weekend.