Tag Archives: char siu

Belated food post..

28 Sep

I haven’t posted in a while.. so sorry. But of course I’ve been eating a lot. So here are pictures of some foods I ate in the past week. I’m also sharing a recipe for chickpea bean mash that was learned from Rachel Ray’s 30-minute meals (made it for dinner right after watching the show too).

Cauliflower casserole – cauliflower, shrimp and bacon bits over bed of mashed potatoes and covered in mozzarella cheese as created by Mom.
cauliflower mash

Cindy came home, therefore we had lobster. That and the lobster was on sale. Boiled and eaten with melted butter. Ignore the intestines >.< they were removed before eating.. yeah I suck at food blogging.
lobster

Jalapeno corn bread with scallions and bacon. Not a success.. wished I had just made plain sweet corn bread. This had a bland pepper taste and wasn’t even spicy.
jalapeno corn bread

Madeleines again! Remember the horchata I made? All those leftover cinnamony almond grounds? Yeah, I put some in here. Used Eatyet’s recipe again and flavored with almond extract and a dash of orange extract. Came out crispy and great the first day, then put them in a bag and they went all soft and sticky. =( boo.
madeleines blanched almonds

Chickpea mash – very yummy. Like warm hummus but with more texture.
chickpea mash

Chickpea Mash
Recipe adapted from Rachel Ray’s 30-minute meals on Food Network.

Ingredients:
1 reg. size can of chickpeas, drained and rinsed
2 tsp tahini
2 tsp olive oil
1 large clove garlic, minced
1/4 cup chicken stock (or veg. stock if veg.)

Directions:
1. Roughly blend chickpeas in food processor or blender.
2. Heat oil in pot, add garlic, cook garlic for a bit but don’t let it burn.
3. Add chickpea mash to pot. Finish mashing with hand-held potato masher to desired consistency.
4. Add tahini and chicken stock and cook until some of the stock evaporates. Serve warm.

One last thing. Remember when I posted my mom’s recipe for char siu (Chinese bbq pork)? My cousin, Lisa, made it in her college dorm! Awesomeness. She said it came out good and her friends devoured it. Yay!! Here’s a picture of her results:
lisa's char siu

Homemade Char Siu (Chinese BBQ Pork)

12 Jul

My mother made char siu for dinner today so I thought I would share her recipe with the world. It’s quite good and authentic with a home made touch. She uses bottled char siu sauce but improves it with her own additions.

char siu rack

Char Siu Recipe
2 lbs char siu meat (boneless pork, commonly found in Chinese meat markets)
1 Tbsp cooking wine
1/2 tsp white sugar
1 Tbsp water
1 Tbsp minced garlic
Pinch of salt
Pinch of chicken bouillon powder
2 Tbsp ketchup
8 Tbsp char siu sauce (bottled)
2 Tsp soy sauce (optional)

Optional glaze:
1 Tbsp honey
1 Tbsp water

Mix all ingredients except for the pork and glaze. Cover pork with marinade and refrigerate overnight or for several hours. Place foil over a baking sheet and place a rack on top of the foil. Lay pork on the rack and bake at 375 degrees Fahrenheit for an hour or until insides are no longer pink and edges start to darken. If you want you can baste with remaining marinade. Flip pieces after 30 minutes to brown it evenly. Brush on glaze when finished cooking right before taking it out of the oven. Cut into slices and enjoy.

char siu