Char Siu

Ingredients

1-1/2 lb center-cut pork loin, trimmed
2 tablespoons maltose or honey, dissolved with a little water

Marinade

1 tablespoon rock sugar
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon fermented red bean curd
1 tablespoon Chinese spirit (Mou Tai) or brandy
1/2 teaspoon roasted sesame oil

Method

  1. Combine the marinade ingredients. Cut the pork into 4 x 8 inch strips, add to the marinade and keep in the fridge for at least 6 hours.
  2. Preheat the oven to 425°F.
  3. Put a baking dish filled with 2-1/2 cups boiling water in the bottom of the oven.
  4. Drain the pork, reserving the marinade. Put an S-shaped meat hook through one end of each strip and hang from the top rack.
  5. Roast for 10-15 minutes, then baste with the marinade. Reduce the heat to 350°F and roast for 8-10 minutes. Cool for 2-3 minutes, then brush with the maltose and lightly brown under a broiler for 4-5 minutes, turning to give a charred look around the edges.
  6. Cut the meat into slices.
  7. Pour 3/4 cup liquid from the baking dish into the marinade. Bring to a boil and cook for 2 minutes. Strain and pour over the pork.

Makes 4 servings.

Source: The Food of China


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Roasted Gold Coin Chicken

Ingredients

160 g lean pork
160 g chicken liver
160 g pork fat
4 tbsp maltose
1 tsp salt
3 tbsp sugar
1/4 cup light soy sauce
1 tbsp Hoi Sin sauce
1 tbsp Mai Kuei Lu Chiew (Chinese cooking wine)
1 tbsp ginger juice
1 tbsp chopped shallot

Method

  1. Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
  2. Cook pork fat in 1/2 pot of boiling water for 15 minutes, remove and rinse well. Slice into 0.25 cm thin round pieces.
  3. Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
  4. Preheat gas oven at 220°C.
  5. Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
  6. Place skewers of meat on a rack over a baking sheet, roast in the oven for 15 minutes. Turn over and roast for another 10 minutes until cooked.
  7. Brush meat with maltose and cook in the oven for a few more minutes to glaze.

Source: Towngas Millennium Cookbook


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Roasted Chicken Leg with Garlic and Almond

Ingredients

1 chicken leg
20 pieces almond

Marinade
5 cloves garlic, chopped
1 clove shallot, chopped
1/2 tsp dark soy sauce
1 tsp light soy sauce
1 tsp oil
1-1/2 tsp honey
2 tsp cornstarch
3 stalks spring onion, finely chopped

Method

  1. Rinse the chicken leg and wipe dry. Mix well with the marinade and set aside in the fridge for 8 hours.
  2. Preheat an oven to 180°C.
  3. Roast the almond for 8 minutes until fragrant and crisp.
  4. Ground almond and set aside.
  5. Remove chicken from the fridge 30 minutes before cooking.
  6. Put the chicken leg into the 180°C oven, and cook for about 20 minutes until well done.
  7. Sprinkle the ground almond over the chicken before serving.

Makes 1 serving.

Source: Chicken Delicacy


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Standing Rib Roast

Ingredients

One 3-rib prime rib roast (about 6 pounds), ribs removed and tied on end of roast
2 to 3 cloves garlic, sliced
2 tsp dried thyme
2 tsp kosher salt
freshly ground pepper to taste

Method

  1. About 1 hour before roasting, remove the roast from the refrigerator so that it can reach room temperature.
  2. About 25 minutes before roasting, preheat the oven to 350°F.
  3. Make slits in the meat with the tip of a small knife. Insert a garlic slice into each slit.
  4. Place the roast in a roasting pan on a roasting rack and sprinkle it with the thyme, salt, and pepper. Insert a meat thermometer into the thickest part of the meat.
  5. Roast the meat for about 1 hour, or 15 to 18 minutes per pound. Check the temperature of the meat after 50 to 55 minutes. For very rare meat, it should register 125° to 130°F. For medium-rare, roast the meat 5 to 10 minutes longer, or until the temperature is 140°F. For well-done meat, leave the meat in the oven until the thermometer registers 160°F.
  6. Transfer the roast to a cutting board and let it rest for at least 10 minutes. Its temperature will rise about 5° during resting.
  7. Cut the strings that hold the ribs on the roast. Set the ribs aside. Carve the meat into slices and serve. The ribs can be served alongside the meat for anyone who likes them, or you can use them to flavor pan gravy.

Makes 6 to 8 servings.

Source: Lobel’s Prime Cuts


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Rack of Lamb with Mustard

Ingredients

3 racks of lamb (7-8 ribs each), trimmed of fat, bones “French ” trimmed
2 or 3 garlic cloves
4 oz (about 4 slices) white or wholemeal bread, torn into pieces
1-1/2 tbsp fresh thyme leaves or 1 tbsp rosemary leaves
1-1/2 tbsp Dijon mustard
freshly ground black pepper
2 tbsp olive oil
fresh rosemary, to garnish
new potatoes, to serve

Method

  1. Preheat the oven to 220°C/ 425°F.
  2. Trim any remaining fat from the lamb, including the fat covering over the meat.
  3. In a food processor fitted with the metal blade, with the machine running, drop the garlic through the feed tube and process until finely chopped. Add the bread, herbs, mustard and a little pepper and process until combined, then slowly pour in the oil.
  4. Press the mixture on to the meaty side and ends of the racks, completely covering the surface.
  5. Put the racks in a shallow roasting tin, and roast for about 25 minutes for medium-rare or 3-5 minutes more for medium (a meat thermometer inserted into the thickest part of the meat should register 57-60°C/135-140°F for medium-rare to medium).
  6. Transfer the meat to a carving board or warmed platter. Cut down between the bones to carve into chops. Serve garnished with rosemary and accompanied by new potatoes.

Makes 6 to 8 servings.

Source: French Delicious Classic Cuisine Made Easy


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