tag:blogger.com,1999:blog-8104208349190221469.post1896668990698678339..comments2024-03-28T02:44:06.990-07:00Comments on Nook & Pantry - A Food and Recipe Blog: Chinese BBQ Pork - Char SiuAmyhttp://www.blogger.com/profile/03476501320662187793noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8104208349190221469.post-35836628598627376092010-04-20T12:41:26.611-07:002010-04-20T12:41:26.611-07:00Thank you for posting this delicious recipe! I ma...Thank you for posting this delicious recipe! I made it last night with country-style ribs and it was amazing! 2 tips: <br />- If using country-style ribs, score the meat just slightly so that it doesn't curl up when cooking - makes it much easier to turn later.<br />- Rice wine vinegar can substitute the rice wine<br /><br />Thanks again, great entry!Attila the Funhttps://www.blogger.com/profile/02747492136007359078noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-43523683010764200942009-09-11T09:56:30.964-07:002009-09-11T09:56:30.964-07:00Dear Nook-
I've been trying a bunch of differe...Dear Nook-<br />I've been trying a bunch of different Char Siu recipes, so glad you posted this because the folks over at CI always do their homework to get it right. I will try this, but I'm afraid I'll be chasing the monkey forever on this one. Ever heard of using malt syrup? Rasa Malaysia swears it's how to get the authentic taste.Ivyhttps://www.blogger.com/profile/05387640160133278340noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-69774088718870198972009-04-30T08:52:00.000-07:002009-04-30T08:52:00.000-07:00Yes but put fermented bean curd in the marinade an...Yes but put fermented bean curd in the marinade and mash it up until it has sorta dissolvedwandererhttps://www.blogger.com/profile/01623279530547060990noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-10734387390340139332009-02-02T12:24:00.000-08:002009-02-02T12:24:00.000-08:00Made this and loved it!!Made this and loved it!!Ohly Smokeshttps://www.blogger.com/profile/12970926047082708045noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-89892863518479854432007-05-02T10:56:00.000-07:002007-05-02T10:56:00.000-07:00Kristen,Thanks! I hope you like it. :) Freya and...Kristen,<BR/>Thanks! I hope you like it. :) <BR/><BR/>Freya and Paul,<BR/>I was totally confused when I found out too, but the leg/ham somewhat encompasses the actual butt. I have no idea why they call the shoulder, "butt", so misleading. :PAmyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-64084002854278788172007-05-02T08:47:00.000-07:002007-05-02T08:47:00.000-07:00I'm confused as to why pork butt comes from the sh...I'm confused as to why pork butt comes from the shoulder :)<BR/>I love how the pork looks like little rose petals too!Freyahttps://www.blogger.com/profile/13545988711685277697noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-17972476209256669732007-05-01T14:10:00.000-07:002007-05-01T14:10:00.000-07:00I have just the piece of meat in my freezer for th...I have just the piece of meat in my freezer for this recipe. Looks delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-9868845399046104182007-05-01T11:02:00.000-07:002007-05-01T11:02:00.000-07:00PE,I agree, I find that CI Asian food recipes are ...PE,<BR/>I agree, I find that CI Asian food recipes are really good. I loved this recipe, but I still need to do a side by side comparison so I can fiddle with the numbers some more. ;D<BR/><BR/>WC,<BR/>Hehehe I know! Between the two of us it seems like we have culinary deja vus. :D I liked the grated ginger in the recipe. The original called for 2 tbsp but I was afraid that was too much so I cut it down to 1 tbsp. <BR/><BR/>Tigerfish,<BR/>Yeah I really didn't want to use food coloring. I was surprised that the color came out looking pretty good. Chinese food in San Fran is really good, the char siu must be excellent. :)<BR/><BR/>Steamy Kitchen,<BR/>I think I'll be making this again next week and I'll be sure to set aside a large portion for char siu bao. ;) Hopefully I can get the dough right this time. :DAmyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-13441853815422928862007-04-30T18:46:00.000-07:002007-04-30T18:46:00.000-07:00OMG I want to eat Cha Sui now! I vote for a Cha S...OMG I want to eat Cha Sui now! I vote for a Cha Sui Bao recipe plllllleeeeaaazzzzzzzeeeee!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-33342737447629677992007-04-30T09:58:00.000-07:002007-04-30T09:58:00.000-07:00Oh, I want that bowl of char shao fan! I think the...Oh, I want that bowl of <I>char shao fan</I>! I think the color looks just right, not those which are soaked in some red coloring (god knows how long)....bet it's delish!<BR/>I did not make char shao but just had a good serving of char shao, at San Francisco over the weekend.:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-56146216670584840642007-04-30T00:04:00.000-07:002007-04-30T00:04:00.000-07:00I just made this last week. Haven't gotten around ...I just made this last week. Haven't gotten around to posting about it yet. My marinade is almost the same, no ginger or garlic for me though. I use ketchup, honey, and wine too.<BR/><BR/>But scary, this and potstickers, we make the same foods at almost the same time. :)Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-52668896137923200962007-04-29T23:12:00.000-07:002007-04-29T23:12:00.000-07:00Yes, Cook's Illustrated is a great source, even fo...Yes, Cook's Illustrated is a great source, even for Asian food! Looks like this recipe was a success! I also find there often is some taste differences with Asian food made by Cook's Illustrated, but the recipes are still good.Passionate Eaterhttps://www.blogger.com/profile/14492203392706191554noreply@blogger.com