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Thursday 6 July 2017   photo 1/1

Let's Eat Chinese Food: Chinese Food Recipes from Popular Chinese Restaurants
by Gordon Rock
->->->-> http://bit.ly/2tj7t34 DOWNLOAD BOOK
Details:
Price: $3.97
bound: 86 pages
Publisher: CreateSpace Independent Publishing Platform (May 26, 2017)
Language: English
ISBN-10: 1546965181
ISBN-13: 978-1546965183
Weight: 6.4 ounces
I googled it and found an alternative to rose wine but Im not sure if this threw off the recipe.Follow us: Pinterest Instagram Facebook Food Garden Crafts Decor Repair Pets Family About Us Advertise Terms Of Use Careers Privacy Policy Contact It depends on where you are using itLeaving it longer at high heat may charred the meat but may also make it chewy.Reply
Took it out after baking in the oven, coated it with additional char siew sauce, then put it back in the broiler for a couple of minutesI marinated for 8 hours, then bake in the oven for 30 minutesMichael WoodNovember 21, 2009 at 10:43 PMHi RasaPleasure to meet youcalvaryzoneApril 19, 2009 at 10:45 PMhm, after coming out from the oven, it still needs to be grilled over open fire? Thats alot of work hahahaha.What about those Char Siew sauce that comes in a bottle? Have you used that before? I use that to fry mince meat, and they are quite tasty.Nice picsBut the sauce was really good&I made some extra and served it by poring some of the sticky, sweet and savoury sauce over the char siewI look forward to trying this chargrill technique with meat alsobut it will be mediocre )): Thanks for the recipe, your char siew looks waayyyy betterMaybe then you get him to finally share his version with the whole world :O, or at least just me :)Reply
Please select a newsletterIt was wonderful! I used the Boston pork butt cut of meat, omitted the rose wine and maltose as I couldnt find either of them here (small town of Spartanburg, SC)It tasted almost like the ones sold at the kopi tiam in PenangBahasa MalayuSeptember 11, 2009 at 8:52 AMSedap La!!!Reply SimonOctober 7, 2009 at 12:54 PMWell, I tried this tonight for dinner after I saw a piece of pork at the supermarket for salesavvymummyJanuary 27, 2012 at 8:45 PMwhat is pork butt? I havent seen this pork portion in the market before? Is there any other cuts that I can use instead of pork butt? Thank you.Reply Rasa MalaysiaJanuary 28, 2012 at 2:10 AMPork shoulder.Reply
You can read more about it here I tried this yesterday and CS turned out really greatYummBut your post is olderkcAugust 23, 2009 at 3:00 PMThis recepie is great! this is the third recpie from you web site and every dish has gotten an A+from my dh who is a picky eaterRitaMay 30, 2011 at 1:37 AMIve made this twice for Chinese New Year celebration this yearkellyOctober 18, 2012 at 11:16 AMRasa,<3 ur site& quick question& i don't like to use food coloring if I don't have to& if i don't use the red food coloring, would it still turned out red like those in hong kong joints?thanks!Reply Rasa MalaysiaOctober 18, 2012 at 2:00 PMNo, it wont be red, actually you dont want it to be red:)ReplyPicturing the traditional way char siu is soldThought it was time to let you know
Any suggestions for a stronger flavor?ReplySo tender, juicy inside, crispy sweet on outside.55.0ReplyIts an outdated practice and going back a 100 years, that would have been too hard to procureMervDecember 4, 2013 at


Let's Eat Chinese Food: Chinese Food Recipes from Popular Chinese Restaurants

by Gordon Rock





->->->-> http://bit.ly/2tj7t34 DOWNLOAD BOOK








Details:

Price: $3.97
bound: 86 pages
Publisher: CreateSpace Independent Publishing Platform (May 26, 2017)
Language: English

ISBN-10: 1546965181
ISBN-13: 978-1546965183
Weight: 6.4 ounces




















































I googled it and found an alternative to rose wine but Im not sure if this threw off the recipe.Follow us: Pinterest Instagram Facebook Food Garden Crafts Decor Repair Pets Family About Us Advertise Terms Of Use Careers Privacy Policy Contact It depends on where you are using itLeaving it longer at high heat may charred the meat but may also make it chewy.Reply

Took it out after baking in the oven, coated it with additional char siew sauce, then put it back in the broiler for a couple of minutesI marinated for 8 hours, then bake in the oven for 30 minutesMichael WoodNovember 21, 2009 at 10:43 PMHi RasaPleasure to meet youcalvaryzoneApril 19, 2009 at 10:45 PMhm, after coming out from the oven, it still needs to be grilled over open fire? Thats alot of work hahahaha.What about those Char Siew sauce that comes in a bottle? Have you used that before? I use that to fry mince meat, and they are quite tasty.Nice picsBut the sauce was really good&I made some extra and served it by poring some of the sticky, sweet and savoury sauce over the char siewI look forward to trying this chargrill technique with meat alsobut it will be mediocre )): Thanks for the recipe, your char siew looks waayyyy betterMaybe then you get him to finally share his version with the whole world :O, or at least just me :)Reply

Please select a newsletterIt was wonderful! I used the Boston pork butt cut of meat, omitted the rose wine and maltose as I couldnt find either of them here (small town of Spartanburg, SC)It tasted almost like the ones sold at the kopi tiam in PenangBahasa MalayuSeptember 11, 2009 at 8:52 AMSedap La!!!Reply SimonOctober 7, 2009 at 12:54 PMWell, I tried this tonight for dinner after I saw a piece of pork at the supermarket for salesavvymummyJanuary 27, 2012 at 8:45 PMwhat is pork butt? I havent seen this pork portion in the market before? Is there any other cuts that I can use instead of pork butt? Thank you.Reply Rasa MalaysiaJanuary 28, 2012 at 2:10 AMPork shoulder.Reply

You can read more about it here I tried this yesterday and CS turned out really greatYummBut your post is olderkcAugust 23, 2009 at 3:00 PMThis recepie is great! this is the third recpie from you web site and every dish has gotten an A+from my dh who is a picky eaterRitaMay 30, 2011 at 1:37 AMIve made this twice for Chinese New Year celebration this yearkellyOctober 18, 2012 at 11:16 AMRasa,<3 ur site& quick question& i don't like to use food coloring if I don't have to& if i don't use the red food coloring, would it still turned out red like those in hong kong joints?thanks!Reply Rasa MalaysiaOctober 18, 2012 at 2:00 PMNo, it wont be red, actually you dont want it to be red:)ReplyPicturing the traditional way char siu is soldThought it was time to let you know

Any suggestions for a stronger flavor?ReplySo tender, juicy inside, crispy sweet on outside.55.0ReplyIts an outdated practice and going back a 100 years, that would have been too hard to procureMervDecember 4, 2013 at 7:05 PMHi There are so many recipes for char siu, but I do like your oneWhere can I find it? or Is there a substitute? thanks again for the wonderful recipeReply Rasa MalaysiaMarch 12, 2010 at 10:00 AMYou can find maltose at Asian grocery stores, if not, just use honey.Reply leeMay 15, 2012 at 9:36 AMcan malt barley syrup substitute for maltose?Reply Rasa MalaysiaMay 15, 2012 at 10:47 AMI am not sure about syrup but just use honey.Reply leeMay 15, 2012 at 9:40 AMi cant find the rose wine either&.any substitute for the rose wine as well? thanksReply Rasa MalaysiaMay 15, 2012 at 10:47 AMJust use regular Chinese rice wine or Shaoxing wine.ReplySpinneretteOctober 17, 2013 at 11:22 PMWhat can be substituted for the maltose? Can I use sugar or more honey? I have Celiac disease and because maltose is derived from barley, its not gluten freeYou should do itThanks so much for sharing.Reply Rasa MalaysiaMay 27, 2016 at 11:00 AMHi Janet, thanks for trying my Chinese BBQ pork recipe.ReplyRosannaJuly 24, 2012 at 8:10 AMThis looks divineWhich oven cooking times should we use 15m (with stove grilling after), or just 30m in the oven? Whats the difference between the oven cooking directions in the recipe and in the notes? 2 07f867cfac


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