Such a versatile dish, much like fried rice. Throw in anything you fancy or leftovers (zuchini, onions, roast pork and eggs in the above case) with lots of garlic, a good amount of fish sauce, and a tiny bit of tamarind, sugar and tomato ketchup for balance. Voila... a complete meal in itself. So simple and yet so good...
On a different note, why are my photos so dark? It seems bright enough by the window on a sunny day, yet... Any advice, anyone?
Now doesn't that look good? The idea of making Char Siew at home has always been intimidating... getting that perfectly charred surface while maintaining a moist and juicy interior is quite an art.
I pulled a recipe off one of the food blogs that I frequent. The Char Siew was flavourful but needed a tad more sugar. It also needed to be more charred (I didn't char it sufficiently this time for fear of drying out the meat).
I finally got new lenses for close-up shots, yay! I am testing it out on this freshly baked super yummy beer bread with dried figs. It is best served warm with a thick spread of salted butter and a huge dollop of chunky apricot jam. I have to add that this bread goes really well with cheese too - crusty on the outside, soft inside and that subtle hint of Hoegaarden beer... heavenly.