news

the fat char siu is better the thin one imo....but unless u buy a lot from there...its not tht big of a diference right?

news

the fat char siu is better the thin one imo....but unless u buy a lot from there...its not tht big of a diference right?

sheep

30# somewhereintime


how to make the skin crispy?

spoonek4

21# spoonek4

是實歸是實
決定此終都係歸自己
sheep 發表於 2010-1-25 10:22

我自己就一個禮拜都唔去買一次，所以我就冇咩所謂，個個禮拜去就算唔俾佢呃秤都食到悶！

peter236

How come there is a lineup at this crappy place?

Littleprince

How come there is a lineup at this crappy place?
peter236 發表於 2010-1-25 21:44

物離鄉貴﹐我地呢D離開左成長地的人特別懷念故鄉的食物。。。相反在 HK 時我並唔係成日食叉燒燒肉呢D野架﹐有時一年都只係過年先會食一次﹐黎到呢度反而密密食﹐都應該要改了﹐因為呢D野始終對健康無咩好處

sheep

35# peter236


how come no body line up in that BBQ shop locate inside  that so call high class mall Honger仔?

Purpleheart

and what about the BBQ shop inside Richmond Centre?~

somewhereintime

30# somewhereintime


how to make the skin crispy?
sheep 發表於 2010-1-25 16:09

There are many different ways I know, but the one I demo is the easiest and most appealed to
Caucasians: I use only sea salt for both seasoning, and to draw the moisture out from the skin.
But for Cantonese clients, they may find it a little bland. The meat is so succulent that it can be
cut with fork. My approach was to showcase the natural flavour of the pork, otherwise I would
rub the meat with 5 spice powder and  spicy ginger powder, good Rose wine etc.
Most of the BBQ shop would boil the belly for 1 hour, cool down, apply baking soda on the skin,
hang dry  and  roast. The skin would  be crumble like (化皮燒肉)
but it is not natural to my liking. It is just me.

somewhereintime

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