Comments on: A Cantonese Kitchen Classic: Char Siu

Comment on A Cantonese Kitchen Classic: Char Siu by: Vettie

Wed, 20 May 2009 15:21:37 +0000

You’ll be happy to know that I just pulled my made fer Lunar New Year char sui out of the freezer for Memorial Day sandwiches on hamburger buns. Think I’ll sautee some baby bok choy to throw on top o it too. I always find your blog inspirational.

Thanks so much!

Comment on A Cantonese Kitchen Classic: Char Siu by: Karen

Sun, 18 Jan 2009 05:22:08 +0000

Hi Barbara,

I truly cannot wait to make this recipe, as in I’d be making the marinade right now, except for one lingering question- I’m wondering if you tried Michael’s additions of sesame oil and red bean paste?
Some recipes insist that especially the paste makes a real difference in recreating the flavor that I have come to miss as a displaced San Franciscan.

Thanks for your time!!

Comment on A Cantonese Kitchen Classic: Char Siu by: Barbara

Wed, 14 Jan 2009 21:15:24 +0000

Jim, go ahead and bring the marinade to a boil before you baste it.

That should take care of any issues.

Comment on A Cantonese Kitchen Classic: Char Siu by: Jim

Wed, 14 Jan 2009 19:42:30 +0000

Barbara,

I’m planning on making this recipe tomorrow in my charcoal oven, but I have one reservation about the recipe. In the recipe, you indicate that the meat should be basted a couple of times with the marinade. Is this a health risk, given that the raw meat was sitting in the marinade overnight? I see a couple of ways of avoiding this risk:

1. Bring the marinade to a simmer before basting

2. Allow sufficient cooking time after the last basting to ensure food safety

Let me know what your thoughts are.

Comment on A Cantonese Kitchen Classic: Char Siu by: Marcus

Tue, 09 Sep 2008 12:01:29 +0000

Hi, looks great ! I was told that prior to the grand entrance to the oven, a pan of water has to be placed beneath the rack that will be used later for the char siu. So that there will be steam. Whats ur advice?