Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Peripatetic Phil on March 23, 2013, 08:59 PM
-
1 x pack Waitrose fresh egg noodles (remaindered)
1 x teaspoon g/g paste
2 x teaspoons Vietnamese curry powder
8 x spring onions (mainly white end)
Waitrose roast Wiltshire ham
1 x 290gm pack Lyon's quick-cook king prawns (with Blue Dragon spicy Szechuan tomato stir-fry sauce : not used).
1 x Knorr chicken stock pot
a little hot water to stop pan sticking.
I also used two fresh finger chillies, one red, one green; they were overkill.
The Wiltshire roast ham was an excellent substitute for char siu and worked very well; it and the prawns were the high-spots of the dish.
** Phil.
-
Looks edible to me Phil, though I confess I am not a fan of the 'Singapore' influence on oriental dishes. Perhaps the few times I have had it, were just bad experiences.
Did the ham really replace the Char Siu? I love Char Siu, Cheung's in Brighton served Char Siu on a bed of plain rice with a thick almost black sauce served over the top, it was probably the finest Chinese dish I have ever eaten. Washed down with a pot of Jasmin tea.....heaven!
-
Very nice Phil. :P
I was thinking about lap yuk earlier after the talk about pork fat. 8)
(http://www.curry-recipes.co.uk/imagehost/pics/1438e003d56a44f50c6d85ebbb29d589.jpg)
I do love Chinese bacon.
-
Looks edible to me Phil, though I confess I am not a fan of the 'Singapore' influence on oriental dishes. Perhaps the few times I have had it, were just bad experiences.
It's a family staple, cooked by my wife & myself (albeit normally using rice noodles) and is also frequently ordered by members of the family when we eat out in Chinatown.
Did the ham really replace the Char Siu?
Well, certainly for my meaning of "replace" (said Humpty Dumpty). Was it identical ? No, of course not. Was it just as good as char siu in contributing to the overall effect of the dish ? Most certainly : I will never waste my time making char siu again for this dish !
I love Char Siu, Cheung's in Brighton served Char Siu on a bed of plain rice with a thick almost black sauce served over the top, it was probably the finest Chinese dish I have ever eaten. Washed down with a pot of Jasmin tea.....heaven!
Oddly, I don't actually like char siu, at least not in quantity : what I /do/ love (but is harder to get, unless one is in Chinatown) is crispy pork (not suckling pig) : /that/ is my idea of heaven and I am only sorry that there is no-one in the family who has really mastered its preparation.
** Phil.
-
I was thinking about lap yuk earlier after the talk about pork fat. 8)
As always, a site of education! Looks mighty good Frank ;)
-
Crispy Pork, sounds mighty fine indeed Phil. What is it called so I can hunt this down, or is that the dish Frank has posted?
-
Crispy Pork, sounds mighty fine indeed Phil. What is it called so I can hunt this down, or is that the dish Frank has posted?
No, very different. It is normally listed just as "crispy pork" or occasionally "crispy belly of pork"; I will try to offer a Cantonese version shortly ...
Siu yuk (siu1 juk6), a.k.a "Crispy roast pork belly"
** Phil.
-
Crispy Pork, sounds mighty fine indeed Phil. What is it called so I can hunt this down, or is that the dish Frank has posted?
No, very different. It is normally listed just as "crispy pork" or occasionally "crispy belly of pork"; I will try to offer a Cantonese version shortly ...
Siu yuk (siu1 juk6), a.k.a "Crispy roast pork belly"
** Phil.
Have this style of crispy pork at least twice a week usually with red pork on rice with some form of sauce - sold everywhere out here - Love it
-
I'll bet that tastes delicious.
-
Is the knorr in place of soy/seasoning?
ELW
-
I used to buy a lot of frozen pork belly from Bejam (before Iceland) and make a dish from The Anglo-Indian family's Recipes.
Bean and Meat curry.
Pork belly and French beans. Delicious. :P
I dont remember any of the main dish recipes i'm afraid. :(
-
Is the knorr in place of soy/seasoning ?
It is indeed, Mr Wisty. I tried the dish while it was being cooked, and it clearly lacked salt/seasoning : I reached for the Knorr Chinese Catering Chicken Stock powder, then retracted my hand and used one Knorr stock pot instead. It worked very well, although I still dressed it with a little soja sauce while eating it. Had I not added the two fresh chillies (overkill, see above), I would probably have dressed it with a little XO chilli oil as well.
** Phil.
-
Looks delicious Phil. Must try it. Not had much success with noodles in the past. Had some of those Amoy straight-to-wok ones, which ended up as straight-to-bin.
Rob :)
-
Thak you for your kind comments, chaps : if you want to replicate it, I would strongly recommend replacing the fresh egg noodles by fresh rice noodles -- the latter work much better in this dish, to my mind.
** Phil.
-
Any chance of the Char siu recipe?
-
Any chance of the Char siu recipe?
To be honest, we rarely make it : like pai pa duck and crispy pork, the restaurants make such a good job of it that there is little point in trying to replicate their achievements at home. Some time ago I listed a "simulated char siu" recipe (probably under Singapore Rice Noodles) that uses ham and a commercial char siu sauce to get pretty d@mn close, otherwise I would fall back on Kenneth Lo, Ko Chai (Patricia Young) or Ella Mei Wong. Let me know if you'd like one of these transcribed : I don't really want to have to transcribe all three !
** Phil.
-
Thanks Phil. I'd appreciate a transcript of just one that you think is good :D. I've never thought of making it at home, but since I've just moved a bit further from the Chinese area of Paris, I'd like to have a go at doing it myself.
Thanks again.
-
OK, here is Ella-Mei Wong's, from her Yum Cha : Dim Sims & other Chinese Delights
CHAR SIEU
2lb pork loin
1 teaspoon salt
1 tablespoon hoisin sauce
2 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon tomato sauce
2 cloves garlic, crushed
1/4 cup sweet sherry
2 tablespoons honey dissolved in 1/2 cup hot water
Cut pork into thick strips 2" wide and and any length that will fit in the oven. Rub in salt. Marinade in hoisin sauce, sugar, soy sauce, tomato sauce, garlic and sherry for at least one hour. Brush on melted honey, then barbecue, roast, or hang pork strips with hooks from the top shelf in the oven, with a pan below to catch the drippings. Cook for 30--40 minutes at a moderate temperature. Alternatively thread the pork strips on a rotisserie and cook at a moderate temperature for 30--40 minutes.
Variations (from other authors) : +:= peanut oil or sesame oil, 1/4 teaspoon pepper, 1/4 teaspoon ground cinnamon, 1/2 teaspoon MSG, 1/4 teaspoon mixed herbs (Ken Lo), use both thick and thin soya sauce (Ko Chai).
** Phil.
-
Thanks again.
I also imagined there'd be some food colouring in it for some reason.
I'll try it soon.
-
Thanks again. I also imagined there'd be some food colouring in it for some reason. I'll try it soon.
Yes, there is no doubt that char siu is normally red, and there is nothing in the recipes listed by all three authors which could account for that, so it would indeed seem that a little E-number might be needed ! Do let us know how you get on.
** Phil.
-
Here is today's version, made from yesterday's leftovers with additional (left over) prawns and roast ham. Removed the chillies from the noodles, then re-heated for 1 minute in the microwave oven in plastic t/a container with lid, heated prawns and ham in wok (unwashed from yesterday), added the noodles, stirred and tossed, then back into microwave oven for a further 1 minute while the plate heated. Lovely !
** Phil.
P.S. Tried the Blue Dragon spicy Szechuan tomato stir-fry sauce this evening -- disgusting, as confidently anticipated.