Comments on: I Can’t Believe I’m Eating Leftovers: Char Siu Lo Mein

By: Barbara

Barbara — Mon, 13 Feb 2006 17:01:01 +0000

Clare–that sounds very good!

By: Barbara

Barbara — Mon, 13 Feb 2006 16:58:05 +0000

Hello, Chena–fish sauce is a necessity in this house–not only for Thai and Vietnamese food, but also because it is a good “secret ingredient” to perk up dishes lagging in flavor with golden umami taste.

Glad you enjoyed my series on the fifth taste–there will be more soon, I promise!

As for your question–cut it the same, and start checking it about fifteen to twenty minutes early for doneness. When the air can circulate on all sides, it does get done much faster.

By: clare eats

clare eats — Mon, 13 Feb 2006 15:12:03 +0000

We can get this fantastic noodle dish that I don’t know the name of as my chinese friend orders it and it isn’t on the menu.
It is fresh thin egg noodles fried with choi sum, pork dumplings and char siu. SOO GOOD!

By: chena

chena — Sat, 11 Feb 2006 05:51:11 +0000

As I’ve recently started reading through your recipes, I realize that you offer just the types of recipes I yearn to try-ones promising real flavor. More importantly, you’ve made Chinese cooking seem not such an insurmountable task to me for the very first time. Thank you.

I’m a recently obsessed home cook, and what excites me -makes me spend all day reading recipes and techniques- is the quest for the magical melding of everything I’ve labored over into something ridiculously better than the sum of it’s parts. The magical-Ahhhh-that’s-soo-good kind of synergy.

That’s also sort of how I found your blog, researching Thai Fish Sauce. Pretty close to pure liquidized Umami in a bottle. Stinky, salty, but amazing in small quantities nonetheless. I’m already sneaking it into my soups. And thanks to your blog, I’ve obtained a wealth of knowledge on the Fifth Taste. It’s really fascinating.

Now that I’ve gotten my lengthy comments on your wonderful blog out of the way…a real question! If I were to make Char Sui by hanging pieces on S hooks as you mentioned for a larger quantity, how thick should I cut the pork shoulder and approximately how much longer would I roast?

I’m dreaming of all that roasted pork ready and waiting for me in the fridge and freezer.