Chinese - Tag - vo.rs

Char Siu: Honey Five-Spice Roast Pork

Fri, 16 Feb 2024 09:00:00 +0000

Char siu is the glossy, mahogany-red roast pork that hangs in Cantonese shop windows, sweet and savoury at once. The twist here keeps the soul of it — a honey and five-spice glaze — while swapping fiddly skewers and a special oven for an ordinary roasting tray and grill. A tray of water below keeps the meat juicy, and a final brush of warmed honey gives that signature sticky lacquer and charred edges. Serve sliced over rice, in steamed buns, or chopped through noodles.

Wok-Charred Egg Fried Rice

Tue, 23 Jan 2024 09:00:00 +0000

There is a reason takeaway egg fried rice tastes the way it does, and it is not magic — it is heat. The twist here is double: cold, day-old rice that fries up in separate, springy grains, plus a properly screaming wok that scorches the rice for that elusive smoky note the Cantonese call wok hei. Spring onion, light and dark soy, and a whisper of sesame finish it. Twenty minutes, two pans dirtied, and a bowl far better than the foil tub.

Singapore Noodles with Prawns and Char Siu

Sun, 12 Nov 2023 09:00:00 +0000

Singapore noodles are a takeaway favourite that rewards a confident wok: springy rice vermicelli stained gold with curry powder, studded with prawns, char siu and crunchy vegetables. The twist is treating the spice properly, toasting the curry powder and turmeric first so they bloom into something warm and rounded rather than dusty. Quick to cook once everything is prepped, this is a bright, vibrant plate of noodles with plenty going on in every forkful.