- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
Brethren....
Melbourne is finally but slowly coming out of this Winter's weather. Now I am very aware I do not have to put up with Snow and Ice, but I've had three failed Summers and miserable as F weather. SO with COVID lockdowns for 2.5 years and this put together I am not just a little resentful.
Apologies for the mini rant...
A Brother of this site posted a thread about Chinese Cuisine and the associated YouTube Channel Made With Lau.
It's a good channel for demystifying some aspects of Cantonese Food. Some of you may know I have strong Asian connections with food. My kids are Eurasian. I spent 4 years living in Hong Kong and at University I worked as a cook in a Cantonese restaurant for the entire time. I learnt a lot.
So to the Char Siu. I've done this a few times on the site and have my own approach but I thought I'd give this recipe from Made With Lau a crack. It joined a few dots for me.
Now if you want to do this easier, just buy this stuff:
TBH, the Char Siu we made in the restaurant I worked in 30 years ago used the green bottle and an oven. Results are pretty good. Give that a go. Marinade, grill however you want. Baste with honey. That's it.
But here, we're gonna test Lau's interpretation and I can damn well see I'm gonna do a better job because it will be a live fire version like it was intended to be.
Not an oven.
But that's it for now. The neighbour is telling me the fire is getting lit and there will be beverages.
So go smoke a fatty for a bit.
BRB.
Cheers.
SA
Melbourne is finally but slowly coming out of this Winter's weather. Now I am very aware I do not have to put up with Snow and Ice, but I've had three failed Summers and miserable as F weather. SO with COVID lockdowns for 2.5 years and this put together I am not just a little resentful.
Apologies for the mini rant...
A Brother of this site posted a thread about Chinese Cuisine and the associated YouTube Channel Made With Lau.
It's a good channel for demystifying some aspects of Cantonese Food. Some of you may know I have strong Asian connections with food. My kids are Eurasian. I spent 4 years living in Hong Kong and at University I worked as a cook in a Cantonese restaurant for the entire time. I learnt a lot.
So to the Char Siu. I've done this a few times on the site and have my own approach but I thought I'd give this recipe from Made With Lau a crack. It joined a few dots for me.
Now if you want to do this easier, just buy this stuff:
TBH, the Char Siu we made in the restaurant I worked in 30 years ago used the green bottle and an oven. Results are pretty good. Give that a go. Marinade, grill however you want. Baste with honey. That's it.
But here, we're gonna test Lau's interpretation and I can damn well see I'm gonna do a better job because it will be a live fire version like it was intended to be.
Not an oven.
But that's it for now. The neighbour is telling me the fire is getting lit and there will be beverages.
So go smoke a fatty for a bit.
BRB.
Cheers.
SA