Friday, 2 May 2008
Barbecued pork and Vegetarian Charsiew
Char Siew again and this time I make an experiment with vegetarian gluten to make vegetarian char siew. It is quite nice and easy to do, I still have a big pack gluten in my kitchen, perhaps will do it later to treat my vegetarian friends.
Source: Amy Beh
600g pork belly
3 tbsp Lee Kum Kee char siew sauce
1 tbsp Lee Kum Kee hoisin sauce
1 tbsp light soy sauce
¾ tsp tong kwai powder (available at Chinese medicinal shops)
1½ tbsp Mei Kwei Lu wine (Rose wine)
¾ tsp thick soy sauce
A little red colouring
1. Marinated all the ingredients for several hours or overnight.
2. Arrange the pork and grill it in the oven at 200 degree celcious for 10-15 minutes (depends to the size of pork), remove and brush with the remaining liquid of marinate. Grill it again for 5 minutes and repeat till done. Served.
300g meen kan (wheat dough or gluten)
1/2 cube red fermented bean curd (tau ju)
2 tbsp light soy sauce
3 tbsp sugar
1/2 tsp monosodium glutamate
1/4 tsp cinnamon powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
For in the wok:
1 star anise (bunga lawang)
3 cloves (bunga cengkih)
1 tsp anise-pepper or Szechuan pepper
1. Soak the gluten till soft if you using the dry one. Then marinated it for several hours.
2. Heat wok, add 2tbsp oil to fry the sichuan pepper till fragnant and discard the peppers. Add the rest of B and fry till fragnant, finally add the marinated gluten and 100ml water and simmer till the gravy is thick. Served.
1. I used dried vegetarian gluten, for raw one, you may need to cook the gluten till soft and cut it into pieces before marinating it.
2. Becareful when you grill it in the oven, the time is depend to the size of pork.