Monday, September 04, 2006

Char Siu Pastry



The Chinese 2 layer flaky pastry is so versatile! I use it to make the skin for egg tarts, flaky red bean filled desserts, and now, the savory meat filled char siu pastries. I used the Lee Kum Kee brand of Char Siu sauce that the local asian mart sells in a bottle and use that to marinate a slab of pork shoulder. I then bake that in a 400 degree oven until done, and heat up my broiler briefly to give it the characteristic charred (read: carcinogenic) appeal. The meat tastes great right out of the oven, and if there's any left over, dice it up into small cubes and use it as a filling for these! My recipe for the flaky skin can be found from many of my previous post. After filling them up with the filling, brush with egg glaze, sprinkle sesame seeds over it, and bake in a 400 degree oven for 25 minutes.

Filling for Char Siu Pastry
Adapted From Dim Sum, by Ellen Blonder

Ingredients:
2 teaspoon oil
1 small onion, finely chopped
1 Tablespoon sugar
1/2 teaspoon soy sauce
1 teaspoon oyster sauce
1 Tablespoon hoisin sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 1 tablespoon water
4 ounces Char Siu

Direction:
1. Heat a skilled and add the oil. Stir fry onion until transparent.
2. In a bowl, mix the sugar, soy sauce, oyster sauce, hoisin sauce, and sesame oil. Add 2 Tablespoon or so of water until mixture is even. Pour into the pan and heat for 30 seconds until bubbly.
3. Add the cornstarch mixture and cook until sauce has thickened. Add the char siu and remove from heat. Cool to room temperature before using it as a filling.

7 comments:

evan said...

lovely pastry diddy :) is the lee kum lee's charsiew sauce any good? coz i seen it in supermarket shelves but didnt buy. coz i always feel that bottled sauces & spice packs don't taste as authentic as they shd.

Ellena said...

Wow.. diddy, your char siu pastry do look great! And your new blog also had alot of good information on mooncake making... :) Keep it up!

By the way, is tat guinea pig on the pic above yours? Cos i also had 3 at home, 1 is i bought back from aussi de...

diddy said...

Hi Evan! The bottled stuff does not taste as good as the one you can get in Chinatown, but I live 3 hours from the nearest chinatown so I make do with it, and once it gets stir fried for other dishes, it ends up tasting pretty good anyway :)
Hi ellena! The guinea pig in the picture was my family's pet for 7 years. She lived to be really old but recently passed away from old age :(

Little Corner of Mine said...

Hmmm...yummy yummy! Did you post the pastry recipe anyway in your blog?

Ellena said...

Oh Diddy.. is so sad that it had gone now.. cos i really love guinea pig and they are so adorable... :)

diddy said...

Hi Little Corner,
Here's the basic recipe that I use:
1 Cup All Purpose Flour
1 Tbsp shortening
1/3 cup water

Inner Skin:
3/4 Cup All Purpose Flour
6 Tbsp Shortening

Hi Ellena,
I was really sad but 7 years is a long time for a guinea pig, and she was happy when she was here! I think they're great pets, despite what some might think!

Little Corner of Mine said...

diddy, thanks for the recipe! :)