Tuesday, 22 April 2008

My First Char Siew Ever

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).

It is wonderful with steaming hot fragrant rice.

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