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. 

I was thinking about lap yuk earlier after the talk about pork fat. 



I do love Chinese bacon.

Quote from: Axe on March 23, 2013, 09:08 PM
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.

QuoteDid 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 !

QuoteI 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.

Quote from: DalPuri on March 23, 2013, 09:12 PM
I was thinking about lap yuk earlier after the talk about pork fat. 

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?

Quote from: Axe on March 23, 2013, 09:18 PM
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.

Quote from: Phil [Chaa006] on March 23, 2013, 09:21 PM

Quote from: Axe on March 23, 2013, 09:18 PM
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