Tuesday, April 19, 2011

Day 111

A plethora of fun things today....my favorite being the Cha Sui Bao aka fluffy steamed bread buns stuffed with Cantonese Barbecue Pork. I find myself having the same weakness as Po [the Panda] from DreamWorks Animation's Kung Fu Panda.

"Snatch this gigantic bowl of pork boas from my hand, Grasshoppa.."

I make this exact face when I am near baos. 

We also made Vietnamese Pancakes, Handmade Egg Noodles with Shrimp and Chiles, Dukbokki (Spicy Korean Rice Cake Soup), Lomi Lomi Salmon (Hawaiian "massaged" salted salmon) and Har Gau (Chinese Shrimp Dumplings). 













Try using this Cantonese Barbecue Pork Marinade next time you cook up some Pork Shoulder (or loin, or butt, etc) and make all your friends super jealy and envious of your skills. 

Cha Sui Pork Marinade
Enough to Cover 2 lb Pork loin or Shoulder

Ingredients
3 Tbsp soy sauce
2 Tbsp oyster sauce
4 Tbsp hoisin sauce
2 Tbsp shoaxing cooking wine
2 Tbsp honey
2 Tbsp brown sugar
1 tsp chinese 5 spice powder
1" piece of fresh ginger, julienne

Method
Mix all ingredients together and marinate pork for 24 hours before cooking. 

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